Once or twice a week I like to bake something with my 2 year old son. He loves mixing, cracking eggs and, of course, licking the bowl. We originally baked this gorgeous buckwheat loaf to have with breakfast one weekend. This delicious bread is so good it is now the only bread we eat! We bake a loaf every Sunday.
It is absolutely divine… spread with avocado or sunflower seed butter. with poached eggs and smoked salmon. with leg ham and chutney. with sliced tomato and ricotta.
I am keen to experiment with this recipe. I am sure that this loaf could become a beautiful Spiced Carrot and Raisin loaf, more suited to a sweet but nourishing morning tea loaf. This recipe is free of gluten and dairy.
Zucchini buckwheat bread
- 2 c 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.
Shopping the pantry? The buckwheat flour imparts a lovely earthy, nutty flavour to this loaf but you could use wholemeal flour (spelt would be perfect) as a substitute. I have used other nuts instead of walnuts – and they were sorely missed. The walnuts give such a beautiful depth of flavour that I haven’t found in other nuts.