Healthier Zucchini Bread IV

3 eggs

1 cup vegetable oil

1 ½ cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup buckwheat flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 cup chopped walnuts, toasted

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.

Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.