Einkorn Zucchini Bread
This Einkorn Zucchini Bread is the best way to use up your summer zucchini! It’s moist, tender, and has the most amazing flavor from einkorn flour. If you’ve never baked with einkorn before, this is a great recipe to start with, it’s basically foolproof and tastes incredible!
This recipe is sponsored by Grand Teton Ancient Grains. I truly love the flavor of their einkorn flour, and all thoughts in this post are 100% my own.
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What is Einkorn Flour?
Einkorn is one of the world’s oldest grains. Unlike regular wheat that’s been hybridized and changed over time, einkorn has stayed the same.
I’m using Grand Teton Ancient Grains Einkorn Berries for this recipe, and they’re perfect for baking breads, quick breads, and desserts like this zucchini bread!
I started using einkorn this year and haven’t looked back. The gluten structure is simpler and easier for many people to digest, plus it’s naturally higher in protein and nutrients. Honestly, I use it because it tastes so good!
This quick bread will be your go-to when the garden is overflowing with zucchini. The einkorn flour gives it a wonderful texture, not too heavy and not too light, and it stays moist for days on the counter. I love having a loaf around for quick breakfasts or afternoon snacks. My twins go crazy for this recipe, and I love knowing it’s made with einkorn flour!
Grand Teton also offers freshly milled Einkorn Flour, which is the perfect way to add more whole grains to your diet without needing to buy a mill. Their Organic All-Purpose Einkorn Flour is freshly milled, 100% USDA certified organic, and completely free of glyphosate and other chemicals. It’s unbromated, unbleached, and contains no additives.
What you’ll love about this Einkorn Zucchini Bread:
Recipe Ingredients:
You’ll need the following ingredients to make this einkorn bread recipe:
- Einkorn flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Eggs
- White sugar
- Oil
- Milk
- Vanilla
- Shredded zucchini
Ingredient Notes:
- Einkorn Flour: I use Grand Teton Ancient Grains einkorn flour. It has that nice ancient grain flavor without being heavy or overpowering.
- Zucchini: One medium zucchini shredded gives you about 1 1/2 cups. Don’t squeeze out the moisture, you want it in there for a moist loaf!
- Oil: I use avocado oil, but vegetable oil or melted coconut oil works great too.
How to make Einkorn Zucchini Bread step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Heat oven to 350°F. Grease an 8X4 inch loaf pan.
Step 2: Mix flour, baking powder, baking soda, salt, and cinnamon in medium bowl.
Step 3: Beat eggs and sugar in large bowl until well combined. Stir in oil, milk, and vanilla.
Step 4: Add flour mixture and stir just until combined. Fold in zucchini.
Step 5: Pour into pan. Bake 50 to 55 minutes until toothpick inserted in center comes out clean.
Step 6: Cool in pan 15 minutes, then remove to wire rack. Cool completely before slicing.
PRO TIPS:
The biggest mistake people make with quick breads is overmixing. Once you add the flour, stir just until you don’t see dry patches anymore and stop. A few lumps are totally fine!
Also, wait until the bread is completely cool before you slice it. I know it’s hard when your kitchen smells amazing, but warm bread tends to gum up and stick to the knife.
Storage and Reheating:
Storage: Store wrapped in plastic wrap or in an airtight container, at room temperature for up to 5 days.
Reheating: This bread is delicious at room temperature or warmed slightly in the microwave for 10-15 seconds.
Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature.
Additions and Substitutions:
ADDITIONS:
- Mix-ins: Add chocolate chips, chopped walnuts, or dried cranberries to the batter.
- Spices: Try adding nutmeg or ginger along with the cinnamon for more warmth.
- Citrus: Add orange zest for a bright citrus flavor.
- Toppings: Sprinkle the top with coarse sugar before baking for a sweet, crunchy crust.
SUBSTITUTIONS:
- Sugar: Use coconut sugar or reduce to 1/2 cup for a less sweet version.
- Oil: Melted butter or melted coconut oil work great in place of the avocado oil.
- Milk: Any type of milk works – dairy or non-dairy.
FAQs about this Einkorn Zucchini Bread Recipe:
Can I use regular flour instead of einkorn?
You could, but I don’t recommend it for this recipe. Regular flour doesn’t behave or taste the same as einkorn. Einkorn’s flavor, texture, and nutrition are what make this bread so special, especially when you use Grand Teton’s freshly milled einkorn flour.
Do I need to peel the zucchini?
No need to! Just wash it well and shred it with the peel on. You won’t even notice it in the finished bread, and it adds nutrients, and pretty specks of green throughout.
My bread sank in the middle, what happened?
Usually this means it needed a bit more baking time, or the oven temperature was off. Use an oven thermometer to make sure your oven is actually at 350°F.
Can I make muffins instead of a loaf?
Absolutely! Divide the batter into 12 muffin cups and bake at 350°F for about 18-22 minutes. Check them at 18 minutes with a toothpick.
Can I use honey instead of sugar?
You can use honey, but it will change the bread. Honey makes it denser and moister, and it browns faster in the oven. Use about 1/2 cup honey (since it’s sweeter than sugar) and reduce the milk by 1-2 tablespoons to account for the extra liquid. The flavor will be different too, you’ll taste the honey more than just sweetness.
What can I serve with this Einkorn Flour recipe?
This zucchini bread is perfect on its own, with butter, or cream cheese. It’s also great alongside coffee or tea for breakfast or an afternoon snack! Lately we’ve been enjoying honey butter slathered on each slice, so yummy!
Looking for more Freshly Milled Flour Recipes? These are some of family favorite ancient grains recipes: 100% Khorasan Wheat Bread, Cinnamon Rolls with Fresh Milled Flour, and Spelt Pizza Dough.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Einkorn Zucchini Bread! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Einkorn Zucchini Bread
Equipment
- Grand Teton's Einkorn Flour
Ingredients
- 2 cups Grand Teton's Einkorn flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 3/4 cup white sugar
- 1/2 cup avocado oil
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups shredded zucchini (1 medium)
Instructions
- Heat oven to 350°. Grease 8×4-inch loaf pan.
- Mix einkorn flour, baking powder, baking soda, salt, and cinnamon in medium bowl. 2 cups Grand Teton's Einkorn flour,1 1/2 teaspoons baking powder,1/2 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon cinnamon.
- Beat eggs and sugar in large bowl until well combined. Stir in oil, milk, and vanilla. 2 large eggs,3/4 cup white sugar, 1/2 cup avocado oil,3 tablespoons milk,1 1/2 teaspoons vanilla.
- Add flour mixture and stir just until combined. Fold in zucchini.1 1/2 cups shredded zucchini.
- Pour into pan. Bake 50 to 53 minutes until toothpick inserted in center comes out clean.
- Cool in pan 15 minutes, then remove to wire rack. Cool completely before slicing.
Notes
Nutrition
About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
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