Gluten-free Zucchini Blueberry Cake
At this time of the year, I love to put zucchini in everything. Here is a great cake recipe.
1-cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups granulated sugar
2 cups finely shredded and drained zucchini
3 cups gluten-free flour
1-teaspoon baking powder
¼-teaspoon baking soda
1-pint fresh blueberries.
Preheat oven to 350 degrees F. prepare two 8 inch round cake pans.
Grade a large zucchini (two small zucchini) and [lace in a clean dishtowel. Squeeze until most of the liquid comes out Make sure it is 2 cups after draining.
In a large bowl using a hand mixer to beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Slowly add the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
Bake 35 – 40 minutes or until knife inserted comes out clean. Cool in pans for 20 minutes then turn out onto wire racks to cool completely.
Can be iced if desired.