Healthier Zucchini Bread IV

Yielding two loaves, this sweet and cinnamony zucchini bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 3 eggs
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 2 cups grated zucchini
• 1 cup chopped walnuts, toasted
• 1 cup buckwheat flour
• 1.5 cups white sugar
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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