adapted from Hannah’s Harvest Chocolate Chip Zucchini Bread
I love to drink coffee and since my diabetes diagnosis one of the things I miss most is having a bite of something sweet and carby – like banana bread or a carrot muffin – along with my morning coffee. I saw this recipe from Hannah’s Harvest (which was featured on Elanaspantry), and was excited to try it because zucchini, buckwheat flour, and almond flour are all excellent low-carb choices. I made the recipe last night and had some delicious zucchini bread today along with my coffee. Perfect combo!
- 2-3 cups grated zucchini
- 1/2 cup coarsely chopped walnuts
- 3/4 cup buckwheat flour
- 3/4 cup almond flour
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs, room temp
- 1/3 cup coconut oil, melted
- 1/2 cup agave
- 1/3 yogurt
- Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together. Add wet into dry until mixed together. Add 2-3 cups grated zucchini and 1/2 cup walnuts. Bake in 350 degree oven for about 45 minutes in two small loaf pans or until toothpick comes out clean.
- *The original recipe, which is pictured here, calls for ½ cup of dark chocolate chips. In order to keep the recipe sugar-free, I used walnuts in place of the chocolate chips.