Wednesday, November 20, 2013

Buckwheat Zucchini Bread


This is a super simple zucchini bread recipe that happens to not have any gluten in it.  Hooray!  I like it because it's gluten free, but doesn't require a million ingredients.  A lot of gluten free recipes call for added starch (potato starch, arrowroot, or cornstarch) and they end up being just as damaging to your blood sugar levels as white flour.  This is only mildly sweet.  If you like a sweeter bread, try adding some dried fruit.  Enjoy!


INGREDIENTS - Makes 2 loaves

1/3 cup melted coconut oil
1/3 cup applesauce
2 tsp vanilla
2/3 cup sugar
1 Tbsp Ener-G egg replacer + 4 Tbsp water (or hey, use 2 eggs if that's how you roll)
3 small zucchini, grated - about 3 to 3.5 cups

3 cups buckwheat flour
2 tsp cinnamon, or more if you like
2 tsp baking soda
pinch salt
1/2 chopped cup walnuts, pecans or pumpkin seeds

  • Preheat oven to 350 and oil two loaf pans.  I like to line the bottom of the pans with parchment paper to be extra sure that the loaves don't stick.
  • Mix the wet ingredients, sugar and grated zucchini in a large bowl.
  • Mix the dry ingredients together in a medium bowl.  I recommend sifting the buckwheat flour.
  • Add the dry ingredients to the wet ingredients, 1/3 at a time, and stir until well incorporated.  Fold in nuts.
  • Pour batter into the prepared loaf pans and bake for 45 minutes or until a tooth pick inserted in the centre comes out clean.

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