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
Scale
- 1 cup buckwheat flour (150g) spooned & leveled
- 1/2 cup almond flour (50g) spooned & leveled
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup packed shredded zucchini, water removed (177g without water)*
- 3 large eggs
- 1/2 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 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.