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Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet.

Source: Everyday Food, July/August 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Shopping Tip
Look for almond flour (also called almond meal) in the baking aisle. To keep it fresh, freeze in an airtight container for up to 1 year.

Pure vanilla extract is always gluten-free, but check your baking powder: Brands made with corn or potato starch are okay, but those that use wheat starch are not.

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  • williewear2aol
    24 AUG, 2017
    Off the top of your head, is this low in carbs?
    Reply
  • MS112579910
    29 SEP, 2013
    Num num! You'll be glad you made this! And also, I made it with plain AP flour because I didn't have the potato (I'm not GF), and I used white sugar. Also added some almond extract instead of vanilla. I think that was the best idea. Beware. This was a weird cake to bake. I felt funny about it (you'll see what I mean when you make it) but it turned out great, and took exactly the amount of time the recipe stated.
    Reply
    • bonita_d
      23 OCT, 2015
      Do you recall how much of the all purpose flour you used?
  • stellaps
    22 AUG, 2013
    Well written - recipe works exactly as stated- not always true. My guests declared it to be the best gluten free dessert they had ever eaten. It is so good I will make it again and I have no gluten issues.
    Reply
  • cv10
    15 FEB, 2013
    Unbelievably good! Made this as a cupcake and served it at the mayor's taste of town event and no one knew it was gluten free. We make them all the time and freeze the extras. Just take out a few minutes before serving to warm to room temp. Freezes very well.
    Reply
  • Linde
    7 FEB, 2013
    sooo light and delicious. and a great cake for all your extra garden zucchinni!
    Reply

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