Can I tell you that I just really love zucchini bread? Well I do. And this time around, I decided to use the baggy of buckwheat flour that I haven’t known what to do with. Did you know that contrary to what its name implies, Buckwheat is gluten-free and is actually related to rhubarb?
It also looks like volcanic ash, so if you’re planning to put it in something, don’t plan on it being too aesthetically pleasing.
On to the recipe!
What you’ll need:
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 teaspoons GF vanilla
- 1 1/2 cups freshly shredded zucchini
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup all purpose gluten free flour mix. I used Bob’s Red Mill All Purpose Baking Mix.
- 1/2 cup buckwheat flour
- 1 teaspoon xanthan gum
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Beat eggs, sugar, and oil in a large bowl with an electric mixer. Or your hand. Add vanilla and mix well. In a separate bowl, mix flours, baking powder, baking soda, cinnamon and xanthan gum.
- Add dry ingredients to wet ingredients and mix well. Stir in zucchini and chocolate chips.
- Pour into a greased 9×5 loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean.
I suggest that you eat this bread with an abnormally long fork, but that’s just a personal preference.