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Chocolate Buckwheat Zucchini Bread
Makes 1 loaf
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Course
Dessert
Servings
1
loaf
Equipment
9x5“ loaf pan
Large Bowl
Medium bowl
Whisk
Wire rack
Ingredients
1x
2x
3x
¾
cup
all purpose flour
¼
cup
buckwheat flour
½
cup
cocoa
1
tsp
baking soda
½
baking powder
1
tsp
kosher salt
2
eggs
1
cup
sugar
¾
cup
canola oil
1
tsp
vanilla
1 ½
cups
grated zucchini
lightly dried between paper towels
¾
cup
chocolate chips
optional
Demerara sugar
optional
Instructions
Preheat oven to 350ºF. Line and grease a 9x5 loaf pan.
In a large bowl sift flour, buckwheat, cocoa, baking soda, baking powder and salt.
In a medium bowl whisk eggs, sugar, canola oil, and vanilla. Stir in grated zucchini.
Mix wet into dry until just combined. Fold in chocolate chips if using.
Pour batter into loaf pan and spread out evenly. Sprinkle with Demerara if using.
Bake for 45-60 minutes until a toothpick inserted into the center of the loaf comes out clean.
Let cool in the pan for 15 minutes. Remove loaf to a wire rack to cool completely.
Keyword
Breads
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