Gluten Free Zucchini Cake

This recipe holds together really well for a gluten-free cake. The Zucchini is the key to making it moist and not crumble.

Ingredients:

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 eggs
1 cup white rice flour
1 cup sorghum or bean flour
1/2 cup tapioca flour
1 tsp. salt
1/2 baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 cup chopped pecans

Frosting:
4 oz. cream cheese, softened
1/2 cup butter, softened
1 Tbsp. milk
1tsp. vanilla
2 cups powdered sugar
1/2 cup chopped pecans

Directions:

Mix ingredients in large bowl. Pour into a greased 13x9 inch pain. Bake at 350° F for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool. 

Mix frosting ingredients until smooth. Pour over cake. Sprinkle with chopped pecans. Store in refrigerator.