Breads: Zucchini Buckwheat Bread

Add some green to your buckwheat bread!


From Green Pea Pantry

2 c Pocono buckwheat flour

1 c almond meal

1 tsp baking powder

1 tsp bicarb soda

1 tsp salt

2/3 c walnuts, toasted, crushed to coarse breadcrumbs

1/2 c rice malt syrup, honey, or maple syrup

scant 1/3 c coconut oil or olive oil

4 eggs

2 medium large zucchini, grated


Whisk the syrup, oil, eggs and zucchini together. Add the remaining ingredients and mix well. Pour into a lined loaf tin and bake for 45-60 minutes at 170°C.