Gluten-Free Zucchini Carrot Cranberry Bread

Hello, Fall! Technically, you're still 3 days away but I'm already celebrating your arrival. You are my favorite season, after all! I love you so much that I decided to bake a loaf of gluten-free sweet bread in your honor. And guess what? It actually turned out pretty tasty, even though this is the first time I've made zucchini bread and used teff flour (...will be using it again, it is super-nutritious and scrumptious!).


You've been trying to sneak up on us, but the red and gold leaves rustling in the cool breeze are hinting that you're right around the corner! ... And because this bread was made just for you, it slightly captures your warm shades of earthy orange, fading greens, and even a few sprinkles of red and yellow! Can't wait 'til you're officially here :)! Recipe is below the poem...

And when the silver habit of the clouds
Comes down upon the autumn sun, and with
A sober gladness the old year takes up
His bright inheritance of golden fruits,
A pomp and pageant fill the splendid scene.
There is a beautiful spirit breathing now
Its mellow richness on the clustered trees,
And, from a beaker full of richest dyes,
Pouring new glory on the autumn woods,
And dipping in warm light the pillared clouds.
From Autumn by Henry Wadsworth Longfellow