Wheat-Free Zucchini Chocolate Cake - cooking recipe

Ingredients

1 1/4 c. rice flour
1/2 c. potato starch flour
1/4 c. tapioca flour
1/2 c. cocoa
3 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
3/4 c. soft butter or margarine
3 eggs
2 tsp. vanilla
2 c. coarsely grated zucchini
1/2 c. milk

Preparation

Sift flours together 6 times, then combine with other dry ingredients.
In separate bowl, cream the butter and sugar.
Add eggs, one at a time.
Stir in vanilla and milk. Stir in dry ingredients and mix.
Fold in zucchini.
Pour into a well-greased angel cake pan.
Bake at 350\u00b0 for 1 hour.