Description
I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made.
Ingredients
- 1 cup buckwheat flour
- 1 cup teff flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 lemon, zested
- 3 eggs
- 1 cup applesauce
- ½ cup maple syrup
- 1 tablespoon coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup raisins
- 1 cup slivered almonds
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 2 hrs 25 mins
Servings: 10