One look, one touch, and yes, your gluten-free game will be on with these hand held beauties. Perfect for holiday parties, and if you have the time, ideal for gifts.
2 cups Blackbird Bakery Cake & Muffin Blend
¾ cup sugar
3/4 cup light brown sugar
1 ¾ teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons freshly ground ginger
7 tablespoons oil
6 tablespoons milk
2 teaspoons pure vanilla extract
2 ½ cups coarsely grated zucchini, skins on
½ cup finely chopped toasted walnuts
Preheat oven to 375°F. Grease eight 4-ounce half dome cake molds with unsalted butter and set aside.
Whisk the cake blend, baking powder, kosher salt, and cinnamon in a bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, add the flour mixture to the sugar and mix until combined.
Add the eggs, oil, milk and mix on medium-high until fully incorporated and fluffy, about 1 minute.
Mix just until you can no longer see any wet ingredients. Add the grated ginger and zucchini. Remove the bowl from the mixer and fold in the toasted walnuts.
Divide the batter among half dome molds, filling them ¾ full.
Bake for 25-35 minutes and the cakes are firm to the touch. Allow to cool in the molds for 5 minutes before transferring to a wire rack, invert so the cakes release from their molds. Allow to cool completely before glazing, about 30 minutes to 1 hour.
Will keep 2-3 days in an airtight container and freeze for up to a month, double wrapped.