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The shredded zucchini makes this cake really moist. Whenever zucchini is in season, I shred, measure and freeze it in 2 cup amounts for this favorite recipe...
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Get Waffles with Blueberry Compote and Lemon Ricotta Cream Recipe from Food Network
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Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.