Chocolate Zucchini Cake - Gluten Free

• 1 cup rice flour
• 1 1/4 cups white bean flour
• 2 teaspoons xanthan gum
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 3/4 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons orange peel, grated
• 2 cups zucchini, grated
• 1/2 cup milk or 1/2 cup water
• 1 cup walnuts, pieces

1. Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
2. Combine the first 8 ingredients in a bowl; set aside.
3. In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
4. Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
5. Pour batter into prepared pan.
6. Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
7. Turn out of pan and cool completely on a wire rack.

rice flour, white bean flour, xanthan gum, cocoa, baking powder, baking soda, salt, ground cinnamon, butter, sugar, eggs, vanilla, orange peel, zucchini, milk, walnuts

Taken from www.food.com/recipe/chocolate-zucchini-cake-gluten-free-357341 (may not work)