Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!

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Recipe Summary test

prep:
15 mins
cook:
1 hr 10 mins
additional:
30 mins
total:
1 hr 55 mins
Servings:
24
Yield:
2 8x4-inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

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  • Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.

  • Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

Editor's Notes:

To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour and make sure your baking powder is gluten-free as well.

Nutrition Facts

228 calories; protein 3.4g; carbohydrates 25.3g; fat 13.2g; cholesterol 23.3mg; sodium 165mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
09/06/2015
Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on allrecipes. Greek yoghurt added protein and kept nice and moist. Half brown sugar and half white for flavor. Otherwise, followed it completely, and it is great. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/05/2015
Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on allrecipes. Greek yoghurt added protein and kept nice and moist. Half brown sugar and half white for flavor. Otherwise, followed it completely, and it is great. Read More
(1)
Rating: 5 stars
04/08/2015
I made this gluten free by substituting all the flour for gluten free all purpose flour plus 2 teaspoons of Xanthum Gum. I also added the zest of one lemon. It is awesome! Read More
(1)
Rating: 4 stars
08/15/2013
It s that time of the year where I m besieged by the horde of zucchinis growing in the garden. I try to fend them off with any recipe I can find and of course zucchini bread is constantly being baked. So it s nice to find a recipe that offers something a little different. The buckwheat flour adds a subtle change to the ordinary zucchini bread. The bread is not as moist as most zucchini breads I ve made but it has good flavor. Read More
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