Yummy gluten-free, dairy free sweet zucchini cake!

I made this for a friend's birthday party and was happily shocked to hear so many people ask for the recipe; and not in a polite "um, ya can I have the recipe" as they roll their eyes kinda way. A genuine, "wow! This is great! I love zucchini bread and this is a treat! You *have* to give me the recipe!" So, here it is...
Sweet Zucchini Quinoa (keen-wa) Cake

You can make an egg-free version of the recipe by replacing the eggs with flax-gel. The texture will be denser and heavier but it will taste just as good.

Enjoy this cake plain, garnished with fresh berries or dusted with powdered sugar.
· 2.5 cups all purpose gluten free flour blend (available at Cub, one brand is Bob’s Red mill)
· 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 (fresh if possible)
· 1 ½ sticks (12 tablespoons) unsalted butter or dairy-free butter spread, room temperature
· 1 ½ cups light brown sugar, packed
· 3 large eggs or flax gel
· 2 teaspoons vanilla extract
· ¾ cup low fat buttermilk, vanilla soy milk, or vanilla rice milk (or milk of choice)
· 2 cups finely grated zucchini

1. Preheat oven to 325 degrees. Lightly grease a 10 or 12 cup bundt cake pan.
2. In medium bowl, combine flour, 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 each one. 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. 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 for 65-75 minutes or until golden and toothpick inserted in center comes out clean. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.
Serves 12. Each serving contains 355 calories, 13g total fat, 8g saturated fat, 0g trans fat, 84mg cholesterol, 345mg sodium, 55g carbohydrates, 1g fiber, 4g protein. Recipe by Beth Hillson and featured in Living Without magazine August/September 2009 issue. www.livingwithout.com