Gluten Free Zucchini Cranberry Cake

Ingredients:

2 Eggs
1/4 C Light Tasting Olive Oil
1/4 C Applesauce
1/2 C Brown Sugar, packed
1/2 C Sugar
1 t Vanilla Extract
1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)
1/8 t Baking Powder
1 t Baking Soda
3/4 t Ground Cinnamon
1/2 t Salt
1/4 t Ground Nutmeg
1 C Shredded Zucchini
1/2 C Dried Cranberries
1/2 C Chopped Pecans

Directions:

Preheat oven to 350 degrees F.

Grease an 8x8-inch baking dish.

In a large bowl, whisk together eggs, oil, applesauce, sugars and vanilla extract.

Add in flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir until combined.

Fold in zucchini and stir until mixed in.

Fold in cranberries and pecans.

Spoon into prepared baking dish.

Bake for 30-35 minutes or until tester inserted in center comes out clean.

Remove from oven and cool completely.

Top with cream cheese frosting and serve immediately or refrigerate until ready!

If desired, sprinkle cinnamon-sugar over the top of the cream cheese.

Note: Can be doubled for a 9x13-inch cake.

* Adapted from http://www.sixsistersstuff.com/recipe/2014/09/cinnamon-zucchini-cake-with-cream-cheese-frosting/