Zucchini Bread

Preheat your oven to 340˚F.

Line one small bread baking pan with parchment paper, allowing enough length in the parchment paper for the edges of the paper to come up over the longer-ended sides of the pan by roughly one centimeter.

Butter the remaining exposed pan surfaces on the shorter ends of the pan that might come into contact with the zucchini bread batter as it bakes.

Set the prepared bread baking pan aside for later.

In a large mixing bowl, whisk together the whole eggs, Kosher salt, white granulated sugar, coconut sugar or brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, sunflower seed oil, Greek yogurt, whole milk, and water.

Mix until the ingredients are completely mixed.

Add the gluten-free buckwheat flour, and mix until no lumps remain in the batter.

Add the shredded zucchini, and mix until the zucchini is evenly distributed throughout the batter.

Pour the contents into the prepared parchment-lined bread loaf pan that you set aside earlier.

Bake the loaf in the oven at 340˚F for roughly 40-50 minutes, or until the loaf is fully cooked through, or when a toothpick inserted into the center of the loaf comes out clean.

Remove the Zucchini bread from the oven, and allow it to cool at room temperature.

After about fifteen minutes, use a sharp knife to make sure the edges of the loaf aren’t in contact with the sides of the bread pan.

Carefully remove the loaf from the bread baking pan, and transfer the Zucchini bread to a wire rack to cool at room temperature.

Cut into slices, and serve with extra softened butter; and maybe add a warm teaspoon (or two) of maple syrup on top of each slice.