Gluten-free Buckwheat Zucchini Bread
Oh my wow, this is the best buckwheat zucchini bread I’ve ever made.
I am always on the lookout for new ways to make zucchini bread, and this version did not disappoint. While I usually go all in on the buckwheat flour, this time I blended it with a little Bob’s GF flour to help hold it together a little better. The garbanzo bean flour seems to provide a good balance to many of my GF experiments.
The end product was still a little crumbly, but the taste made up for it. This will definitely be on my plate for breakfast tomorrow, slathered with a healthy dose of almond butter.
Here’s my particular flour choices if you want to follow this recipe exactly.
Additionally, to follow my exact version, I used butter over coconut oil and did not add walnuts. Not a big fan of nuts in my bread, but I know many are.
Give it a try and let me know what you think!
Gluten-Free Buckwheat Zucchini Bread
Equipment
- 1 9x5 bread pan
Ingredients
- ⅔ cup buckwheat flour
- ⅔ cup Bob's all-purpose baking flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 2 eggs
- ½ cup maple syrup
- ⅓ cup melted butter or coconut oil, slightly cooled
- 1 tsp vanilla extract
- ½ cup walnuts, chopped (if desired)
Instructions
- Preheat the oven to 375F. Grease a 9x5 bread pan.
- Mix all of the dry ingredients together in a bowl (flours, baking powder, baking soda, salt, cinnamon)
- Whisk all of the wet ingredients together in another bowl. I use my KitchenAid mixer for this. (eggs, maple syrup, butter/oil, vanilla extract)
- Add the dry ingredients to the wet and mix. Then add the walnuts, if using.
- Pour the mixture into the bread pan. Bake for about 45-50 minutes or until a cake tester comes out clean. Cool before serving.
