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This zucchini bread is moist and tender, with the lovely nutty taste of sunflower seeds and the zing of dried cherries. It’s filled with healthy gluten-free flours as well.
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.
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joyl on 3.17.2011
I cannot translate grams into cups in order to make this bread. can someone revise this for Americans?