Buckwheat Zucchini Bread

This moist gluten-free buckwheat zucchini bread is a 1-bowl recipe and only requires 10 minutes of hands-on time! It's a great recipe to use zucchini produce and make a wholesome snack.

I love baking with buckwheat flour for its earthy and nutty flavor and nutritional value. Whether I'm making a loaf of buckwheat bread or experimenting with tender and moist buckwheat pumpkin muffins, buckwheat flour doesn't disappoint. Each recipe offers a wholesome twist on classic gluten-free favorites with a touch of modern nutrition.

If you're looking to try something new, there are plenty of recipes to check out from crispy buckwheat crackers to moist buckwheat apple cake, to buckwheat raisin cookies. I love how buckwheat shortbread melts in your mouth while buckwheat sourdough makes for a hearty sandwich.

Ingredients

• Buckwheat flour - I recommend using light buckwheat flour vs. dark because the light type has a milder flavor and finer texture.
• Xanthan gum is optional but it helps hold the bread together.
• Oil - I used sunflower oil but any other neutral oil will work, too.
• Baking powder - make sure it is gluten-free (see the package).
• Sugars - I used a combination of white and brown sugars. Brown sugar helps retain moisture while white sugar contributes more sweetness.
• Milk - use any kind of milk you have, plant-based works, too.

See the recipe card for quantities.

Substitutions

1. Eggs - you can attempt this recipe with a chia/flax egg. I haven't tried this recipe with any egg substitutes.
2. Milk - I used rice milk, feel free to use any plant-based or regular milk.
3. Xanthan gum is optional, you can leave it out or use guar gum instead. Keep in mind that the bread will be more crumbly without it.
4. Sugar - you can use granulated sweetener or coconut sugar instead. Since both maple syrup and honey add moisture, I wouldn't recommend using them in place of sugar.
5. Buckwheat flour - I haven't tried this recipe with other flour types. You can try making this bread with white teff, brown rice, sorghum, oat, or quinoa flours.

Instructions

Step 1. Start preheating the oven to 350F/175C.

Add buckwheat flour, the sugars, baking powder and soda, xanthan gum, and cinnamon to a large mixing bowl and whisk to combine.

Break up any larger lumps of brown sugar with your fingers.

Step 2. Shred the zucchini on the fine side of the box shredder. You don't need to squeeze the water out of or peel the zucchini.

Step 3. Add the eggs, oil, milk, and vanilla to the bowl with the dry ingredients and whisk until no lumps remain.

Step 4. Add the shredded zucchini and crushed walnuts (or chocolate chips) to the batter and fold them in.

Step 5. Pour the batter into a lined or greased 9x5in baking loaf pan and bake for 1h 10min at 350F/175C. Check the bread at 40min mark and cover it with foil if the loaf starts to darken too much.

Once the bread is done baking, take it out of the oven and let the bread sit for five minutes before carefully taking it out of the pan and transferring to a cooling rack.

Let the bread cool for about 30-50 minutes before slicing to avoid gumminess. Enjoy!

Storage

• Store this bread in an air-tight bag or container for up to 3 days at room temperature.
• Freeze the slices for up to 3 months. To freeze, let the bread cool completely, slice it, and transfer to a zip-lock bag or freezer-friendly container, label, and freeze.
• To defrost, place a slice or two into the microwave for 1 minute.

Expert tips

1. Add chocolate chips for extra sweetness and flavor.
2. Make buckwheat zucchini muffins instead of a loaf!
3. You can bake two mini-loaves instead of one big loaf. They will bake up faster and rise better!
4. A box grater is best for grating zucchini for this recipe.
5. Don't squeeze the water out of the zucchini before adding it to the batter!
6. You don't need to peel the zucchini.

FAQ