Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1 1/2 cup sugar
1 cup oil
4 eggs
2 cup shredded zucchini, packed OR 2 c. pumpkin
2 1/4 cup gluten-free flour mix
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped nuts (optional)
1 cup raisins (optional)

1. Mix sugar, oil, and eggs in large bowl. Add zucchini or pumpkin.  
2. Combine dry ingredients and add sugar mixture; mix well. Stir in chopped nuts and raisins. 
3.  Spread in oil sprayed 15x10x1 inch jellyroll pan. Bake at 325 F for 25 to 35 minutes. Cool. Frost with Sour Cream Frosting, if desired.