Description
It’s zucchini season! This bread is the perfect way to enjoy the garden vegetable that grows abundantly. Rich flavours of buckwheat, vanilla, and warm spices make this loaf irresistible.
Ingredients
Scale
- 1 cup of buckwheat flour
- 1/2 cup of brown rice flour
- 1 teaspoon of xanthan gum (optional, but gives better texture)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tbsp ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- a small pinch of ground cloves
- 2 medium zucchinis (2 cups grated)
- 1/2 cup of raw honey (try buckwheat)
- 2/3 cup virgin coconut oil
- 2 teaspoons organic pure vanilla extract
- 2 large cage-free eggs
- 3/4 teaspoon salt
- Optional : 1 cup of dark chocolate chips (for dairy-free use Enjoy Life)
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan with virgin coconut oil, and set aside. Wash and grate zucchinis (use the large holes on the grater, and leave the peel on)
- In a large mixing bowl, combine room temperature virgin coconut oil (should be liquid) and xanthan gum, whisk together.
- Add in eggs and vanilla. Whisk for another minute until fluffy.
- Fold in the honey.
- Into a separate bowl, sift together buckwheat and rice flour, baking powder, baking soda, spices, and salt.
- Combine flour mixture with the wet mix, and stir thoroughly.
- Add in the grated zucchini.
- Lastly, pour mix into the loaf pan. Tap the sides to level, spread evenly.
- Bake for 45 minutes (or until centre comes out clean when a knife is inserted in it)
- Allow to cool in the pan for 15 minutes, before removing it.
- Cool completely before slicing and serving.
- Enjoy with butter, coconut oil, raw honey, or jam.
Notes
- For more information on adding xanthan gum to your recipes, please visit http://blog.bobsredmill.com/gluten-free/guar-gum-vs-xanthan-gum/
- Cook Time: 45