Gluten-Free Zucchini Bread with Dried Cherries and

Name: Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-18 ounces, weight Teff Flour; 2-18 ounces, weight Oat Flour (certified Gluten Free); 2-18 ounces, weight Superfine Brown Rice Flour; 1/2 pounds, 1/2 ounces, weight Sweet Rice Flour; 1 teaspoon Guar Gum; 1/2 teaspoons Xanthan Gum; 1/2 teaspoons Cinnamon; 1/2 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; 1/2 teaspoons Salt; 1 cup Dried Cherries; 1/2 cups Sunflower Seeds, Roasted And Salted

Servings: persons

2-18 ounces, weight Teff Flour
2-18 ounces, weight Oat Flour (certified Gluten Free)
2-18 ounces, weight Superfine Brown Rice Flour
1/2 pounds, 1/2 ounces, weight Sweet Rice Flour
1 teaspoon Guar Gum
1/2 teaspoons Xanthan Gum
1/2 teaspoons Cinnamon
1/2 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
1/2 teaspoons Salt
1 cup Dried Cherries
1/2 cups Sunflower Seeds, Roasted And Salted

1
Preheat the oven t0 350 degrees F. Grease 2 5-by-9 inch loaf pans.
2
Sift the teff flour, oat flour, superfine brown rice flour, and sweet rice flour into a large bowl.
3
Mix in the guar gum, xanthan gum, the cinnamon, and the nutmeg.
4
Set aside.
5
Combine the eggs, sugar, and vanilla in a large bowl.
6
Add the grated zucchini and melted butter.
7
Stir, gently.
8
Sprinkle the baking soda and salt over the top of the mixture, then gently stir them in.
9
Add the flour combination to the mix, 1/3 at a time, stirring after each addition.
10
Add the dried cherries and sunflower seeds and stir until they are combined.
11
Slide the loaf pans into the oven.
12
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.
13
Allow the bread to cool for 20 minutes, then turn the pans over and gently release the breads onto a waiting cooling rack.

1386

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-18 ounces, weight Teff Flour, 2-18 ounces, weight Oat Flour (certified Gluten Free), 2-18 ounces, weight Superfine Brown Rice Flour, 1/2 pounds, 1/2 ounces, weight Sweet Rice Flour, and more.

Yes, Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions