This healthy buckwheat zucchini bread has a soft, tender texture and nutty buckwheat flavor. It is made with buckwheat flour and almond flour, sweetened with maple syrup and loaded with dark chocolate chips. In addition, this zucchini bread recipe is gluten free, dairy free and paleo friendly.
The zucchini at the store has been looking pretty sad lately, which makes me yearn for summer! Zucchini grows well where I live and I plant some every spring - there's nothing better than home grown.
Since I'm the only one in my family that likes zucchini in the form of savory dishes, I often add zucchini to a lot of my baked goods. Particularly chocolate muffins, cake and bread. It's such a great baking ingredient, adding moisture and texture to baked goods without taking away from the taste.
This buckwheat zucchini bread is a new family favorite. My kids can't taste the zucchini and they love the moist, soft texture. A bit of chocolate in every bite doesn't hurt either 😉
This loaf is made with buckwheat flour and almond flour, loaded with zucchini and sweetened with maple syrup. It's not only gluten free, but dairy free and paleo friendly as well.
Why You'll Love this Buckwheat Zucchini Bread
- healthy - made with simple, wholesome ingredients you can feel good about eating
- gluten free - made with buckwheat flour and almond flour
- easy to make - a simple, one-bowl batter that's mixed and then baked in a loaf pan.
- soft and tender - a great textured bread that holds together well
Ingredients
The full recipe can be found in the recipe card below, but here's an overview of what you'll need:
- buckwheat flour - since this is a buckwheat zucchini bread
- blanched almond flour - this not only helps with the flavor, but also the texture of the bread. If you need a nut free version, tigernut flour or ground sunflower seeds should work instead.
- baking powder - for the rise
- baking soda - for the rise
- cinnamon - optional for added flavor
- salt - enhances the flavors
- zucchini - you'll need to shred the zucchini and squeeze out the excess water.
- large eggs - no egg substitute has been tested for this buckwheat bread.
- unsweetened yogurt - I used coconut yogurt to keep this recipe dairy free, but any type of yogurt will work.
- maple syrup - to sweeten the bread
- vanilla extract - added for flavor
- chocolate chips - I used miniature dark chocolate chips, but you can use regular sized or chop a dark chocolate bar. You can also leave the chocolate out or swap it for chopped nuts like walnuts or pecans.
How to Make Zucchini Bread with Buckwheat Flour
To make this buckwheat zucchini bread you'll need a large mixing bowl, whisk, spatula, parchment-lined loaf pan and the required ingredients. Here's what you need to do:
- First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Make the batter by combining all of the dry ingredients, then mixing in the wet ingredients. Whisk until smooth, then add in the chocolate chips.
- Pour the batter into your lined loaf pan and bake in your preheated oven for 45-50 minutes.
- After baking, let the bread cool in your loaf pan for 10 minutes, then transfer the loaf to a wire cooling rack.
- Once the loaf has cooled, slice it to desired size.
Storage
Store the loaf in an airtight container in the fridge, up to 2 weeks. For longer storage, slice the bread and place it in an airtight baggie in the freezer, up to 1 month.
Frequently Asked Questions
The almond flour adds to the taste and texture of the loaf. The best swaps would be either tigernut flour or ground sunflower seeds.
You should be able to use both light and dark buckwheat flour for this recipe. Light buckwheat flour is made by grinding hulled kernels, whereas dark buckwheat flour is made from whole buckwheat groats with the hulls.
More Healthy Buckwheat Recipes
Healthy Buckwheat Zucchini Bread (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8" x 4" loaf 1x
Description
This healthy buckwheat zucchini bread is moist and tender with chocolate in every bite. It's made with buckwheat flour, zucchini and sweetened with maple syrup.
Ingredients
- 1 cup buckwheat flour (150g) spooned & leveled
- ½ cup almond flour (50g) spooned & leveled
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup packed shredded zucchini, water removed (177g without water)*
- 3 large eggs
- ½ cup yogurt (I used unsweetened coconut yogurt)
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup miniature chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- Combine all of the dry ingredients in a large mixing bowl. This includes the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt.
- Add in the shredded zucchini, eggs, yogurt, maple syrup and vanilla. Whisk until smooth.
- Fold the chocolate chips in the batter.
- Pour the batter into your lined loaf pan and bake in your preheated oven for 45-50 minutes.
- After baking, let the bread cool in your loaf pan for 10 minutes, then transfer the loaf to a wire cooling rack.
- Once the loaf has cooled, slice it to desired size.
- Store the loaf in an airtight container in the fridge, up to 2 weeks. For longer storage, slice the bread and place it in an airtight baggie in the freezer, up to 1 month.
Notes
*Use paper towels, cheesecloth or a nut milk bag to squeeze out the excess water from the zucchini. Measure and weigh the zucchini with the water removed. You will need about 2 medium zucchini.
Katie
My family and I love this zucchini bread recipe. Enjoy!