Courgette buckwheat bread

    (3)
    1 hour 55 min

    Yielding two loaves, this sweet and cinnamony courgette bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.


    1 person made this

    Ingredients
    Serves: 24 

    • 3 eggs
    • 240ml vegetable oil
    • 300g caster sugar
    • 225g grated courgette
    • 2 teaspoons vanilla extract
    • 250g plain flour
    • 120g buckwheat flour
    • 1 tablespoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1 teaspoon salt
    • 120g chopped walnuts, toasted

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Extra time:30min  ›  Ready in:1hr55min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour two 20x10cm loaf tins.
    2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in courgette and vanilla extract. Combine plain flour, buckwheat flour, cinnamon, bicarb, baking powder, salt and nuts in a bowl. Stir flour mixture into egg mixture. Divide mixture into prepared tins.
    3. Bake in preheated oven until a skewer inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    0

    Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on allrecipes. Greek yoghurt added protein and kept nice and moist. Half brown sugar and half white for flavor. Otherwise, followed it completely, and it is great.  -  05 Sep 2015  (Review from Allrecipes US | Canada)

    by
    0

    I made this gluten free by substituting all the flour for gluten free all purpose flour plus 2 teaspoons of Xanthum Gum. I also added the zest of one lemon. It is awesome!  -  08 Apr 2015  (Review from Allrecipes US | Canada)

    by
    0

    It’s that time of the year where I’m besieged by the horde of zucchinis growing in the garden. I try to fend them off with any recipe I can find and of course zucchini bread is constantly being baked. So it’s nice to find a recipe that offers something a little different. The buckwheat flour adds a subtle change to the ordinary zucchini bread. The bread is not as moist as most zucchini breads I’ve made, but it has good flavor.  -  15 Aug 2013  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate