This is the time of year one's garden would ordinarily be overrun with zucchini aspiring to the size of small coffeetables, if one's zucchini plants weren't half-drowned by the torrential rains this year, and if one's life-partner had not planted so many "Mammoth Russian" sunflowers that they cast shade in all directions until nightfall. This recipe works very well with grated frozen zucchini, if one has a surplus instead of a crop failure.
1 cup rice flour
1/2 cup amaranth flour (or more rice flour)
1/2 cup potato starch
1 tsp xanthan gum
1 mounded tsp soda
2 tsp baking powder
3 tsp cinnamon
1 tsp salt
3 tbsp cocoa
3 eggs, lightly beaten
1 cup oil
1 cup brown sugar
1 cup white sugar
2 tsp vanilla
2 cups grated unpeeled zucchini, centre seeds scooped out if excessive
1 cup chopped walnuts, or pecans, if you insist
1 cup chocolate chips
Grease tube or bundt pan. Preheat the oven to 350F.
In a large bowl, whisk dry ingredients until well-blended.
In a smaller bowl, whisk eggs, oil, sugars, and vanilla.
Beat wet ingredients into dry ingredients, stirring just until blended. Fold in zucchini, chocolate chips, and nuts.
Bake for 1 hour. Allow to cool in the pan for 15 minutes before turning out on a rack to cool completely.
When completely cooled, spread with cream-cheese frosting, if desired: Blend 1 pkg (4 oz) cream cheese, 1/2 cup butter, and 2 cups gluten-free icing sugar until no lumps remain.
