Make a loaf of einkorn zucchini bread with that garden zucchini and your favorite ancient grain. It turns out tender, moist, and perfectly sweetened.
Heather's recipe summary
Flavor/texture: Classic zucchini bread with the perfect amount of sweetness and a hint of cinnamon.
Why einkorn? Einkorn is an ancient grain that contains more protein, minerals, and fiber than modern wheat. Its weaker gluten formation makes it easier to digest and creates more tender baked goods.
Pan size: 9x5 loaf
Similar to: Whole Wheat Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need 1 and ½ cups of finely grated zucchini, or about 1 medium zucchini, for this recipe. Don't squeeze the liquid out, we're using that to add moisture to the bread.
- Einkorn flour - Both whole wheat einkorn flour and all-purpose einkorn flour will work in this recipe. If you'd like to use modern wheat (like all-purpose flour), follow my recipe for Whole Wheat Zucchini Bread or Applesauce Zucchini Bread instead.
How to make einkorn zucchini bread
- Add wet ingredients to a bowl and stir to combine.
- Whisk dry ingredients, then add to wet ingredients and stir to combine.
- Pour into a greased 9x5 loaf pan.
- Bake until the center pops back when gently pressed and bread reaches 200F in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - The small side of a box grater works best to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - Use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Frequently asked questions
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, einkorn is a type of wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
📖 Recipe
Einkorn Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups (225 g) einkorn flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Einkorn flour measurements: 1 cup = 100 grams
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