*I bake this cake on convection setting and 25 minutes does the trick. If you do not have a convection oven, then you'll likely need to bake it for 35 minutes.
**You could double the amount of zucchini in this recipe. I haven't tried it but after baking it, I thought it could use more zucchini.
This zucchini cake doesn't need to be saved for special occasions mind you! You can enjoy it for breakfast because it's so healthy, full of fiber and doesn't spike your blood sugar the way baked goods with wheat or white flour can. And, it's gluten-free t... Read More