Description
Kristen is right, her mom’s zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron – and it’s gluten-free!
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 ½ cups white sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup buckwheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, toasted
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans.
- Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour)
- buckwheat flour
- cinnamon
- baking soda
- baking powder
- salt
- and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
- Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean
- 60 to 70 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 55 mins
Servings: 24