Buckwheat Zucchini Bread with Cacao
gluten free, dairy free, refined sugar free, high-protein
What you’ll need
1 cup buckwheat flour
4 eggs at room temperature
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1 tsp baking powder
1 & 1/2 cups of grated zucchini, tightly packed
Cacao nibs, to top
What to do
Preheat your oven at 180C (350F).
Grease (with coconut oil) and line a standard loaf pan (mine is 20cm long x 12cm wide x 6cm deep) with baking paper. Make sure you're generous with the coconut oil in the corners of the paper, to make it easier to remove your loaf when it’s cooked!
Combine dry ingredients in a bowl, then create a well in the centre and add all the wet ingredients, except the zucchini. Beat together with an electric hand mixer until well combined and all the lumps are gone. Add and mix the zucchini in, one third at a time.
Once mixed, pour into your loaf pan, smooth over with a spatula to ensure the batter is evenly distributed, then top with cacao nibs.
Place your loaf in the oven, then check it after 30 minutes. I use a fan-forced oven, so my loaf was ready after approximately 30-35 minutes. Non-fan-forced will take a little longer.
Once your zucchini bread is ready and you’ve taken it out of the oven, leave it in the loaf pan and cover with a tea towel for half an hour. Take the loaf out of the pan and transfer to a wire rack to cool completely before removing the baking paper.
Slice it up and serve as-is, or toast and slather with butter. Enjoy!