Ever wanted to make your own bread? Try this easy and wholesome recipe for buckwheat and zucchini bread

It’s no secret that baking bread from scratch in the comfort of your own home is the ultimate home cook move. There’s nothing like the smell that infiltrates your home, continuing to linger long after the oven is turned off. But as any of us who tried to bake sourdough during the early days of the pandemic will know, making fresh bread isn’t always easy. That was until we got our hands on this delicious buckwheat and zucchini bread recipe.

One of the many recipes on offer as part of Fluidform’s Rise and Restore program, the challenge helps you nourish your body further with daily recipes that accompany killer workouts. From delicious breakfast meals to refined, hearty lunches and dinners. A proposed shopping list and meal plan is also included for those who engage in the challenge, with weekly information about nutrition sent to participants. The perfect opportunity to feel cleansed, strong and healthy, and ready for the year ahead.

Below, we’re sharing an exclusive sample of the type of recipes you can expect to receive as part of Rise and Restore – kicking off with this delicious and easy buckwheat and zucchini bread recipe.

Buckwheat and Zucchini Bread

Serves: 10

Prep time: 1 ½ hours

Cook time: 1 hour 10 minutes

Homemade, healthy bread is a beautiful thing to prepare on the weekend to set you up for a week of healthy eating with ease. This bread uses buckwheat, which is a naturally gluten free seed that is high in fiber, easy on digestion and incredibly good for you. We’ve added zucchini as an easy and delicious source of vegetables into your day.

The best part about this recipe is the versatility – with endless topping options match any cravings or time of day. We’d rounded up our five favourite toast toppings to spark your inspiration.

Ingredients1 cup blanched almond meal1 ¼ cup buckwheat flour3 tbsp chia seeds3 tbsp psyllium husk2 tsp baking soda½ tsp salt2 tbsp maple syrup2 tbsp apple cider vinegar2 zucchinis, grated⅓ cup pumpkin seeds¼ cup sunflower seeds1 tsp cumin seeds

MethodIn a large bowl, combine the almond meal, buckwheat flour, chia seeds, psyllium husk, baking soda and salt.In a small bowl combine the maple syrup and vinegar with 375ml room temperature water.Pour the liquid mixture into the dry and stir with a wooden spoon.Place grated zucchini over a sieve and squeeze out as much liquid as possible.Add in the zucchini and seeds to the dough and continue to stir until a homogenous wet dough forms. Cover the bowl with a tea towel and allow it to sit on the counter for 1 hour.Preheat the oven to 180℃ and line a small loaf tin with baking paper.Scoop the dough into the tin and smooth out. Top with a sprinkle of sea salt, cumin seeds and some extra seeds if you wish. Bake in the oven for 70 minutes or until golden brown and a skewer inserted comes out clean. Check every 15 minutes to ensure it doesn’t brown too much, and if so, place a sheet of foil on top.Leave to cool in the tin for ten minutes before turning out onto a wire rack and allowing to cool completely.

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