I hope this isn't a repetition of something I already posted but now don't see. I made a gluten-free version of this yesterday. I used your suggestion to use 1/2 tsp. zantham gum per cup of gluten free flour (yours). My cake is delicious but it is wet. The toothpick came out clean, and I even baked it 10 minutes longer at 325, tented, as someone suggested. Not sure what did that. 2 eggs, large, were in it. Could it be that I finely shredded the first zucc., and put the rest in the Cuisinart with the shredding blade? Those are 2 different sizes of shreds. Help!?

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