I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Mix buckwheat flour, teff flour, cinnamon, baking soda, salt, baking powder, and lemon zest in a bowl. Beat eggs, applesauce, maple syrup, coconut oil, and vanilla extract together in a large bowl with an electric mixer until well blended. Gradually add flour mixture to wet ingredients, beating on low speed until batter is just blended. Gently fold zucchini, raisins, and almonds into batter until evenly distributed; pour into prepared loaf pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 308 calories; protein 9g; carbohydrates 45.8g; fat 10.6g; cholesterol 55.8mg; sodium 526.9mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.