Healthier Zucchini Bread IV

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!

• 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
• 1 ½ cups white sugar
• 3 eggs
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 2 cups grated zucchini
• 1 cup chopped walnuts, toasted
• 1 cup buckwheat flour

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.