Gluten Free Zucchini Cake

This is one of a trifecta of the hubby's favorite gluten free cakes.   Works for dessert, or good packed into a lunch.  I bet this would be good for a potluck too.

I made this older recipe into gluten free by substituting gluten free flour and using rice pulp leftover from making rice milk.

Method
Grate 2-3 zucchini using grating disc of food processor. You should have approximately 2.5 C grated zucchini. Set aside.

Mix in a bowl:
2 eggs
<=1/3C coconut oil, melted (make sure coconut oil is melted, otherwise you get greasy muffins)
3/4 C plain Nancy's yogurt
1/3 C water or milk
1/2 C sugar
1 tsp vanilla extract

Now add the dry ingredients to the wet ingredients:
1 C rice pulp (wet pieces of ground up rice leftover from making rice milk) 
2 C gluten free flour (I use a mixture that is brown rice flour, tapioca starch and potato starch)

1 tsp baking soda1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg

Now fold in the grated zucchini. If you have trouble getting it incorporated, put a small portion of the zucchini and the batter back into the food processor, this time with the S blade.  Blitz that up until incorporated, then pour back into the bowl with the rest of the batter and grated zucchini. Mix.

Bake in 8"x8" pyrex baking pan for 20 minutes at 350 F.