A friend of mine made zucchini bread the other week, so I thought I’d play around with one too after the inspiration. I had a couple zucchini from the garden that needed to be used and I also wanted a zucchini bread that was gluten free and refined sugar free. I’ve been reading a lot about buckwheat flour and it’s nutritional value as opposed to other gluten free alternatives. What I’ve found is that while it is pretty calorie dense for a relatively small amount, it’s high in fiber and protein. Always a plus for us vegetarians. It also has a really earthy flavor to it. I don’t mind an earthy flavor, but I know it’s not up everyone’s alley, so I just wanted to give a fair warning. You can mix it with other gluten free flours for a lighter texture for things like pancakes and muffins.
To sweeten the zucchini bread, I used a combo of date sugar and coconut sugar that I found at the health food store. If you’ve not used either of these before in place of regular sugar, definitely try them out. Basically it’s dates (or coconut) that have been dried and then ground up in a spice or coffee grinder. You could easily make these at home if you wanted to. They aren’t going to be as sweet as regular sugar, but not a bad replacement if you ask me.:)
Zucchini BreadSERVES 1 big loaf PrintDownload
- 1 1/2 cups of buckwheat
- 1 cup of all purpose gluten free flour, I used Bob's Red Mill
- 1 cup of unsweetened applesauce
- 2 cups grated zucchini
- 3 eggs
- 2 tsp of vanilla
- 1 cup of coconut sugar
- 3/4 cup of date sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup of toasted, chopped walnuts
- 1 cup of golden raisins
- 1 tsp of canola oil
- In a dry skillet, toast the walnuts over medium heat until fragrant and browned. Set aside to cool.
- In a mixing bowl, combine the zucchini, eggs, applesauce and vanilla. Stir well to combine.
- Add in all of the dry ingredients. Mix again.
- Add in the raisins and cooled, roughly chopped walnuts. Mix until everything is well combined.
- Lightly grease a loaf pan with the teaspoon of canola oil, brushing all sides and the bottom.
- Pour the batter into the loaf pan and bake at 325 for 30-40 minutes until a toothpick inserted into the middle of the loaf comes out clean.