GFCF Cinnamon Zucchini with Sweet Dumplings

This recipe was inspired by my mother-in-law's zucchini pudding. I know it may sound bizarre at first glance, but... this is so yummy served warm with a scoop of Vanilla Rice Ice Cream! AND it will make your home smell heavenly!!

2 cups Zucchini, peeled and chopped in 1 inch pieces

20 Red Seedless Grapes halved

4 teaspoons Cinnamon

1 cup Dark Brown Sugar

2 TB Earth Balance Buttery Spread- Original

1 cup Sugar

1 cup White Rice Flour

2 teaspoons Baking Soda

1 teaspoon Kosher Salt

½ teaspoon xanthan gum

1 cup Vanilla Almond Milk

Place zucchini in a stock pot with enough water to cover the vegetable. Bring to a boil, remove from heat and let set until the zucchini is tender. Drain off water and add ½ of the cinnamon, brown sugar, grapes and butter. Simmer over low heat for 5 minutes. Pour in baking dish.

In a mixing bowl combine sugar, rice flour, baking soda, remaining cinnamon and salt together; slowly whisk in milk. Pour batter over the zucchini.

Place in 350 degree preheated oven for 30-35 minutes.