Zucchini, Kale and Buckwheat Loaf


Barely a week goes by without me making this bread. Seriously. I am totally addicted to it. It ticks all the boxes for me- its easy, tasty, stays fresh all week long and its fast to make! I can whip it all up in less than an hour which makes me very happy. I have it topped with miso and avocado, but you are welcome to try it anyway you please. It is incredibly moist and flavoursome and needs very little added to steal your heart away. Trust me, this is a life changing recipe!



  • 1 cup of buckwheat flour
  • 1 cup of almond meal
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 3 tablespoons of psyllium husk
  • 1 ½ teaspoons of salt
  • 1 ½ cups of grated zucchini
  • 4 stalks of roughly chopped kale (stem removed)
  • 2 tablespoons of pumpkin seeds
  • ¾ cup of almond milk
  • ¼ cup of coconut oil
  • ¼ cup of water

In a large bowl, mix together the buckwheat flour, almond meal, baking powder, baking soda, psyllium and salt.

In a small bowl, mix the almond milk, coconut oil and water and stir. Add this liquid to the dry mixture and mix well to combine.

Add the zucchini, kale and pumpkin seeds and mix everything one final time- the mixture will be thick and quite pasty. If it is too wet, add some more buckwheat flour, if it is too dry, add a little more almond milk.

Line a loaf tin with baking paper and spoon the mixture into the tin.

Bake in a preheated oven for 30-40 minutes at 180 degrees. It is cooked when a skewer comes out clean and the bread is golden on top.

Allow to cool before slicing.

Keep the bread in a sealed container in the fridge for freshness. It will keep 4-5  days.