Zucchini-Carrot Bundt Cake

It's that time of year when the zucchinis are starting to get ready to be picked. Zucchini is one of my favorite vegetables, however it is also one of those vegetables that keep coming and coming and coming until you have run out of different ways to prepare them. I'm always looking for new ways to use zucchini.

This recipe is a team effort. My mother and I have worked to perfect it. It started out as bread, but I had the bright idea of cooking it in a bundt cake pan instead. Immediately, the cooking time was cut by 10-15 minutes and the end result was much moister. A lot of gluten free baking products have a problem with being dry. You practically have to eat them over the garbage can to catch all the crumbs. Not this recipe by the Walker ladies, it is moist and has a wonderful texture and taste.

This Zucchini-Carrot Bundt cake recipe is a delicious gluten free recipe that is also sugar free and dairy free. Finding recipes that is all three not easy so we, Walker ladies have come up with our own.

Why the need for gluten free, sugar free and dairy free recipes? Well, 1 in 133 Americans have something called Celiac Disease; there is no cure and no medications. The only thing that keeps those us of who have Celiac Disease healthy is to avoid gluten, which is found in wheat, barley and rye. A lot of people with Celiac Disease are not able to tolerate dairy products and there is a growing number of diabetics who have Celiac Disease. So there is a need to be able to combine the requirements of all these dietary restrictions.

Zucchini-Carrot Bundt Cake

Dry ingredients:
2 cups gluten free pancake mix
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup of chopped nuts (walnut or pecan)

Wet ingredients:
1 ½ cups of freshly shredded zucchini
½ cup of shredded carrots
2 eggs
1 teaspoon vanilla
1/3 cup of agave
¾ cup of applesauce
¼ cup of olive oil

1. Preheat oven to 325 degrees.
2. Stir together dry ingredients in large bowl. Set aside
3. Mix together wet ingredients in medium bowl. Set aside.
4. Slowly pour the wet ingredients into the dry ingredients using a mixer.
5. Once it is smooth, pour into a greased bundt cake pan and bake for 60 minutes or until brown.
 

For other gluten-free, sugar-free, and dairy-free recipes by Genie Walker click on the titles below:

Sunflower Seed Muffins
Sweet Potato Muffins

To learn more about Celiac Disease, click on the AC titles below:

"Celiac Disease Diagnosis: Gluten-Free Living: Tips for Starting a Gluten-free Lifestyle." By Barbara Lee Norris

"Celiac Disease 101: What is It? Wheat Gluten Allergy and How to Live with It" by Iain McMullin

"Gluten Free Lifestyle: An Introduction" (Video) by Genie Walker