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The Birkett Mills

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Breads: Buckwheat Zucchini Bread

Here's a great gluten free buckwheat flour recipe!
1 or 2 medium/large zucchini
3 eggs
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 tsp. vanilla
1 tbsp molasses
4 cups Pocono Buckwheat Flour
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup nuts (pecan pieces)


Beat eggs, add oil & sugar

Add vanilla, grated zucchini, and molasses; beat well

Add all dry ingredients and nuts if desired

Grease and flour small cake pans and bake at 350 degrees for 45 minutes

Cool and enjoy!