Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds

Ingredients

• 2-⅛ ounces, weight Teff Flour
• 2-⅛ ounces, weight Oat Flour (certified Gluten Free)
• 2-⅛ ounces, weight Superfine Brown Rice Flour
• ½ pounds, ½ ounces, weight Sweet Rice Flour
• 1 teaspoon Guar Gum
• ½ teaspoons Xanthan Gum
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• 2 whole Eggs, Beaten
• 1-⅓ cup Sugar
• 2 teaspoons Vanilla Extract
• 3 cups Grated Zucchini
• 10 Tablespoons Unsalted Butter
• 2 teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Dried Cherries
• ½ cups Sunflower Seeds, Roasted And Salted

Preparation Instructions

Preheat the oven t0 350°F. Grease 2 5-by-9 inch loaf pans.

Sift the teff flour, oat flour, superfine brown rice flour, and sweet rice flour into a large bowl. Mix in the guar gum, xanthan gum, the cinnamon, and the nutmeg. Set aside.

Combine the eggs, sugar, and vanilla in a large bowl. Add the grated zucchini and melted butter. Stir, gently. Sprinkle the baking soda and salt over the top of the mixture, then gently stir them in. Add the flour combination to the mix, 1/3 at a time, stirring after each addition. Add the dried cherries and sunflower seeds and stir until they are combined.

Slide the loaf pans into the oven. Bake the zucchini bread until the tops are browned and a toothpick inserted into the middle comes out clean, about 50 to 60 minutes, depending on your oven. Allow the bread to cool for 20 minutes, then turn the pans over and gently release the breads onto a waiting cooling rack.

Makes 2 loaves of zucchini bread.