<<Disclaimer: Verify this information before applying it to your situation.>>

I found a recipe for incredible zucchini cake and substituted Bette Hagman's
gf flour instead of reg. flour. I made six large muffins instead of using 8
inch square pan.

Recipe calls for chocolate chips, but you can probably leave them out.
(Raisins might be good.) Also, I butter the muffin pan because I prefer to,
but recipe does not call for it...so you can make it dairy-free.

Preheat oven to 375 degrees. Use a non-stick 8 in. square baking pan or
(lightly buttered) large-size-muffin pan (6 muffins).

Peel and shred 1 med.-lg. zucchini to make 1 cup. Set aside.

Mix together in the baking pan (or in a large bowl, if you're doing muffins):
  1 1/4 cups Hagman gf flour
  1 cup sugar
  1 tsp baking power
  1 tsp cinnamon
  1/4 tsp salt

Mix in 1/4 vegetable oil, 2 large eggs, and 1 tsp vanilla.

Stir in the cup of schredded zucchini until blended. Do not overmix.

Add 1/2 cup semisweet chocolate chips before baking or sprinkle on just after
baking while bread cools. (I mixed them in before baking.)

Bake 25-30 minutes till lightly brown. Remove from pan and cool.

Your non-celiac friends will not be able to tell they're gluten-free!
Linda