Easy recipe to share today from our friends at the magazine, Living Without. It is a great periodical that is dedicated to people on restrictive diets – from Food Allergies to Food Intolerances. They sent this recipe to me and I just had to share it with you. I personally LOVE zucchini, but I am sure there are those out there that might cringe at the word. It is a great ingredient to use in recipes to add not only fiber and nutrients, but a wonderful texture and moistness.

Try this one and let me know how many “I had no idea there was zucchini in there” comments you get….

Allergy free Zucchini Cake Recipe

Gluten-Free, Dairy-Free Zucchini Quinoa Cake

2½ cups All-Purpose Gluten-Free Flour Blend

1 cup quinoa flakes

2 teaspoons xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg (freshly grated, if available)

1½ sticks (12 tablespoons) unsalted butter or dairy-free buttery spread, room temperature

1½ cups light brown sugar, packed

3 large eggs or flax gel (or Egg Replacer)

2 teaspoons vanilla extract

¾ cup low-fat buttermilk, vanilla soy milk, or milk of choice

2 cups finely grated zucchini

¾ cup chopped nuts, optional

1. Preheat oven to 325 degrees. Lightly grease a 10- or 12-cup Bundt cake pan.

2. In a medium bowl, combine flour blend, quinoa flakes, xanthan gum, baking powder, baking soda, salt and spices. Set aside.

3. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs (or flax gel), one at a time, mixing well after adding each. Add vanilla and beat to combine.

4. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in zucchini and nuts, if used. Batter will be thick as additional moisture comes from the zucchini as it bakes.

5. Spoon batter into prepared pan, smoothing it out to fill all crevices in the pan. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.