I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made.

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Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 25 mins
Servings:
10
Yield:
1 9x5-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

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  • Mix buckwheat flour, teff flour, cinnamon, baking soda, salt, baking powder, and lemon zest in a bowl. Beat eggs, applesauce, maple syrup, coconut oil, and vanilla extract together in a large bowl with an electric mixer until well blended. Gradually add flour mixture to wet ingredients, beating on low speed until batter is just blended. Gently fold zucchini, raisins, and almonds into batter until evenly distributed; pour into prepared loaf pan.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Note:

The raisins and almonds are optional, but the raisins to add extra sweetness and the almonds add a crunch that I find appealing. The lemon zest is also not necessary, but I love the aroma and the flavor they add.

Nutrition Facts

308 calories; protein 9g 18% DV; carbohydrates 45.8g 15% DV; fat 10.6g 16% DV; cholesterol 55.8mg 19% DV; sodium 526.9mg 21% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2014
My husband has been on a very limited diet do to allergies... No wheat corn rice flours just to name a few. This one works great for us! Easy to prepare. I added blueberries once because raisins are an allergen. I also added nutmeg for some additional spice! Read More
(5)

Most helpful critical review

Rating: 3 stars
08/25/2012
I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using different flours perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices perhaps cinnamon clove and cardamon. I appreciate the gluten free recipe and lack of added oil. Read More
(10)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/25/2012
I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using different flours perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices perhaps cinnamon clove and cardamon. I appreciate the gluten free recipe and lack of added oil. Read More
(10)
Rating: 5 stars
07/12/2014
My husband has been on a very limited diet do to allergies... No wheat corn rice flours just to name a few. This one works great for us! Easy to prepare. I added blueberries once because raisins are an allergen. I also added nutmeg for some additional spice! Read More
(5)
Rating: 5 stars
11/25/2017
Excellent flavor. No one knew it was gf Read More
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Rating: 5 stars
08/09/2015
I did not use slivered almonds but whole almonds I loosely pounded. I just like the texture better than slivers. The bread is amazing. Perfect texture for a non yeast bread and the Buckwheat taste is great. You'd never know there is zucchini in it! Read More
Rating: 5 stars
10/06/2018
Very good texture and flavor. I put the raisins on top. Used rice flour instead of teff flour. I will try this again! Read More
Rating: 5 stars
08/06/2020
This turned out great. I hate reviews that talk about changes to a recipe, so I am only offering this up in case people don't have some of the ingredients. I used Almond flour and rice flour (more almond than rice) because I didn't have the flour that was mentioned. I also had to replace the applesauce, because I can't eat applesauce, with plain yogurt. I am currently on a low fodmap diet, so this all worked well for that diet. The bread was super moist and really good! Read More
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