Buckwheat Zucchini Bread

5 from 1 vote

This delicious buckwheat zucchini bread is gluten-free and dairy-free and it stays moist even after 2-3 days! You can make zucchini muffins with this dough if you prefer.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat flour zucchini bread, buckwheat zucchini bread, gluten-free buckwheat zucchini bread

Servings: slices

Calories: 251kcal

Author: Natasha Levai

Cost: 5

Equipment

1 9x5in loaf pan
1 box grater

Ingredients

Dry Ingredients

230 grams light buckwheat flour
100 grams white granulated sugar
45 grams brown sugar light or dark
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum optional but the bread will be crumbly without it
1 teaspoon ground cinnamon

Wet Ingredients

2 medium eggs
75 grams sunflower oil or any other neutral oil
120 grams milk use dairy-free if needed
1 teaspoon vanilla extract

Add Ins

230 grams grated zucchini
1 cup walnuts or chocolate chips or both

Metric - US Customary

Instructions

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.
230 grams light buckwheat flour, 100 grams white granulated sugar, 45 grams brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon xanthan gum, 1 teaspoon ground cinnamon
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.
230 grams grated zucchini
Add the eggs, oil, milk, and vanilla to the bowl with the dry ingredients and whisk until no lumps remain.
2 medium eggs, 75 grams sunflower oil, 120 grams milk, 1 teaspoon vanilla extract
Add the shredded zucchini and crushed walnuts (or chocolate chips) to the batter and fold them in.
1 cup walnuts , 230 grams grated zucchini
Pour the batter into a lined or greased 9x5in baking loaf pan and bake for 1h 10min at 350F/175C. Check the bread at the 40min mark and cover it with foil if the loaf darkerns 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 30-50 minutes before slicing to avoid gumminess. Enjoy!

Notes

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.

1. Make buckwheat zucchini muffins instead of a loaf!

1. You can bake two mini-loaves instead of one big loaf. They will bake up faster and rise better!

1. A box grater is best for grating zucchini for this recipe.

1. Don't squeeze the water out of the zucchini before adding it to the batter!

1. You don't need to peel the zucchini.

Nutrition