Gluten-Free Zucchini Carrot Cranberry Bread Recipe

Not too sweet, crunchy crust with a moist center.

Ingredients

	Makes 1 loaf in a Medium-sized bread pan
⅓	cup teff flour
⅓	cup brown rice flour
⅓	cup tapioca starch
1	cup white rice flour
3½	TBSP potato starch
¾	tsp xanthan gum
¾	tsp salt
1¼	tsp baking soda
1¼	tsp baking powder
½	cup white sugar
½	cup packed dark brown sugar
1	zucchini grated
1	carrot grated
⅔	cup dried cranberries
2	TBSP honey
⅓	cup canola oil
½	cup milk
2	large eggs
	Sugar and cinnamon for sprinkling on top

Directions

PREHEAT OVEN TO 350

Start by combining all the flours and starches in a large bowl, then mix in xanthan gum, salt, baking powder and baking soda.

Grate carrot and zucchini in a medium sized bowl, set aside.

In another medium bowl, combine white and brown sugar, cream together with eggs then add the milk, honey and canola oil.

Add the wet ingredients to the large bowl with the flours, mix a little then fold in the grated carrot and zucchini. Add cranberries.

Spray a medium loaf bread pan with non-stick. Pour bread batter into the pan, sprinkle with a good amount of cinnamon and sugar (ratio should be slightly more sugar than cinnamon).

Bake bread in preheated 350 degree oven for about 48 minutes.

Let cool for half an hour before eating/slicing :).