buckwheat zucchini walnut bread

Of course with all the zucchini in my garden I wanted to make zucchini bread! Served toasted with sunflower seed butter for a simple breakfast, or with Tomato and Serrano Pepper soup for a warming dinner– yes, I have lots of tomatoes and hot peppers in my garden too…

I wanted to make something hearty and healthy, gluten free: buckwheat is indeed gluten free (it’s not a member of the wheat family) and packs a healthy dose of protein and fiber. Here’s what I came up with– the carrot and raisins were a nod to my partner who especially likes them.



  • 1 cup buckwheat flour
  • generous 1/2 cup oat flour
  • scant 1/2 cup regular oats
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • slim 1/4 t sea salt
  • 1 t cinnamon
  • 1/2 t coriander
  • 1/4 t each nutmeg and cardamom
  • packed 2 cups zucchini, grated
  • 1/2 medium carrot, grated
  • 2 T butter, melted
  • 1 T coconut
  • 2 eggs
  • 1 banana, mashed
  • scant 2 T honey
  • 1/2 cup walnuts, chopped
  • 1/4 cup raisins


Preheat oven to 350F. Grate zucchini into colander, squeeze out water, then set aside to allow to drain further. Grate carrot. Set aside. Measure and combine the buckwheat flour, oat flour, and cut oats, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Mash the banana then beat together with the eggs, then mix in the melted butter and oil and honey. Alternately add the flour and spice mixture with the grated vegetables, walnuts and raisins, stirring lightly just until fully mixed.

Lightly butter a baking pan, then fill 2/3 with batter. Bake about 40 minutes, until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly then wrapped the loaf in wax paper in a freezer bag. It freezes well.


2 thoughts on “buckwheat zucchini walnut bread

  1. No oat flour in my neck of the woods 🙁… Any idea what the best GF substitute would be? Coconut flour? Teff flour?
    This bread is packed with good stuff!


    • Hi Joelle!

      If you want the bread to remain gluten free, if you can buy plain oats like you’d make oatmeal with, and if you have a blender, then you could simply make your own oat flour by blending the uncooked dry oatmeal.

      Or, to answer your “alternative grain” question, I’d guess rice flour would be the best substitute for the oat flour. Rice flour has a higher liquid absorption property than oat flour, but I’d guess the recipe would not need to be altered much if at all? Maybe reducing the butter and coconut fats down if your first loaf using rice flour comes out too cakey? I’m curious how your experiment with Teff flour would turn out, let me know! Teff flour is quite expensive here, so I don’t bake with it. (Other than making a bowl of Teff hot breakfast cereal on occasion for a treat.) It has a nutty flavor I think would complement this recipe, and is high in protein too. I’d guess the coconut flour would be fine, making a lighter and somewhat more cakey loaf.

      Liked by 1 person

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