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Gluten-Free Buckwheat Zucchini Bread

If you love zucchini bread like I do, this low-sugar GF buckwheat zucchini bread should be a staple. This is hands-down the best zucchini bread I've ever made. Something about the butter and maple syrup ... so good!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • 1 9x5 bread pan

Ingredients
  

  • ⅔ cup buckwheat flour
  • ⅔ cup Bob's all-purpose gluten-free baking flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 ¼ cup shredded zucchini
  • 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, zucchini, 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.