Recipe by MakeItHealthy
"Kristin 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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1 1/2 cups
chopped walnuts, toasted
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Zucchini Bread IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 119
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This bread is moist and delicious—great for a snack or dessert.