Buckwheat Zucchini Bread

A few days ago, I went out to my garden and found my first fruit of the season/ever!! This year is my first attempt at a full-fledged organic vegetable garden, and my hard work is starting to pay off!  So far I’ve gotten a couple rounds of rainbow chard, but this zucchini is the first thing I ever grew that I was able to physically pluck off the vine, take right upstairs to my kitchen, and be inspired by!

Zucchini is a super flexible veg, and zucchini bread is one of my favorite ways to use it!  Zucchini has it’s own sweetness, so it’s great to use in breakfast breads, pancakes, and muffins as well as other more traditional, savory options.  I’ve updated the classic recipe by cutting out the oil, upping the spices, and adding buckwheat flour for a whole grain rif.  For a vegan version of this veggie-packed bread, I’ve used egg substitutes, and it’s come out just as good!

Buckwheat Zucchini Bread: (yields 1 loaf)

Buckwheat Zucchini Bread in its most tempting state – oven fresh and piping hot


  • 2 medium and 1 large mixing bowls, cheese grater, 1 8×4 bread pan, cooling rack, dry measuring cups and spoons, silicone spatula, paper towel, flour sifter, oven
  • 1 cup buckwheat flour
  • 1/2 cup AP flour, plus more for dusting
  • 1 large zucchini (should yield about 2 cups grated)
  • 1/4 cup applesauce or other fruit-based oil substitute
  • 2 eggs
  • 1 cup brown vegan sugar (white works fine too, but brown adds to the richness)
  • 2 healthy heaping tsp cinnamon (if I actually measured this out correctly, it would probably be closer to 3 tsp)
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts and/or golden raisins (optional)
  1. Preheat the oven to 325 F.  Grease and flour the bread pan, set aside.
  2. Grate the zucchini into a small bowl with the cheese grater (I like to use the larger grate because you can see the green flecks of the skin after it cooks that way).  Do NOT press or strain the zucchini – it is a huge source of moisture for this dense, fudgey, super-soft bread!!
  3. Sift the dry ingredients (buckwheat flour, AP flour, cinnamon, nutmeg, baking powder, baking soda, salt) together in one bowl.  I usually give another extra pinch of cinnamon here for good luck 🙂
  4. In another large bowl, mix together the eggs, applesauce, sugar, and vanilla until all are well-combined.  Add dry ingredients to the wet, and stir to make a dough.  Add the shredded zucchini to the dough, and mix in well.  The dry dough should turn into a wet batter from the zucchini’s moisture.
  5. Pour the batter into the prepared bread pan.  Bake 50-75 mins, or until a cake tester comes out clean.  The bake time will vary depending on the quality (moistness) and quantity of zucchini shreds.  Let stand on a cooling rack at least 20 mins before serving.  Recommended way to maximize enjoyment: Serve a warmed, thick slice with melted butter and/or a touch of raw honey (aka the perfect breakfast).

    Trying to hurry and take a picture so I can eat it already!

  6. ENJOY!!

2 thoughts on “Buckwheat Zucchini Bread

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