Ingredients

The following ingredients have 10 Servings
  • 1 Cup Gluten-Free All Purpose Flour
  • 1/2 Cup Buckwheat Flour
  • 1 1/2 Cup Grated Zucchini (squeezed dry with a cheesecloth or towel)
  • 1 Tsp Baking Powder
  • 1/2 Cup Unsweetened Applesauce
  • 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
  • 1/4 Cup Erythritol
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • For Crumble Topping:
  • 1/2 Cup Gluten-Free Quick Oats*
  • 1 TB Pure Maple Syrup
  • 1/2 Tsp Maple Extract (optional)

Instruction

  • Preheat the oven to 375°F.
  • In a large mixing bowl, combine all bread ingredients and mix well to form your bread batter.
  • In an oiled 8x4 loaf pan, pour the batter in and smooth it out evenly.
  • In another mixing bowl, combine the crumble topping ingredients and crumble it together with your hands. Then sprinkle the topping on top of the batter in the loaf pan.
  • Bake the bread in the oven for about 40 minutes. Remove and let cool before slicing. This bread also freezes well!