“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!” - by MakeItHealthy
Ingredients
Adjust Servings
Original recipe yields 2 8x4-inch loaves
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- 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, buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
- Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.
Nutrition
Amount Per Serving (24 total)
- Calories
- 228 cal
- 11%
- Fat
- 13.2 g
- 20%
- Carbs
- 25.3 g
- 8%
Based on a 2,000 calorie diet
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