Gluten Free Zucchini and Walnut Bread


Take healthy up a notch with this great tasting zucchini bread that has reduced sugar than the average bread.


  • 1 c. buckwheat flour
  • 2 c. gluten free all-purpose flour
  • 2 c. zucchini, grated
  • ¼ c. olive oil
  • 1 ½ c. brown sugar
  • 1 c. walnuts, roughly chopped
  • 2 tsp. bourbon vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • 1 tsp. sea salt


  1. Preheat the oven to 325F and line two loaf pans with parchment paper.
  2. Start by whisking the eggs until foamy in a mixing bowl. Add the olive oil and sugar and mix well to combine. Pour in the zucchini and vanilla and continue mixing.
  3. Mix all dry ingredients in a separate bowl and add this to the egg mixture. Stir in the chopped walnuts and divide the dough into two and transfer into the bread pans.
  4. Bake the bread for about 70 minutes in the preheated oven.
  5. Remove from oven and let the loaves cool before serving.