Einkorn Zucchini Bread
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This Einkorn Zucchini Bread strikes the perfect balance of wholesome and delicious. Made with nutrient-rich einkorn flour and fresh garden zucchini, it’s naturally moist, subtly sweet, and bursting with warm, comforting flavors. The tender crumb and rich caramel notes come from melted butter and maple sugar. Easy to make and utterly satisfying, it’s the ultimate way to enjoy fresh zucchini all year round.
We planted our first vegetable garden this past spring at our new home. It’s not a large garden—just the beginning of something I hope to expand each year—but it’s been such a fun experiment. I’m still figuring out if this is the best spot: Does it get enough sunlight? Will things really thrive here? But when I saw the first zucchinis growing, I was so excited. I immediately knew I wanted to start developing some einkorn zucchini recipes to make the most of the harvest.
This Einkorn Zucchini Bread was inspired by my Browned Butter Banana Bread with Einkorn Flour —a long-time favorite on the blog, and for good reason. While this version doesn’t use browned butter, the melted butter still brings a deep richness that pairs beautifully with the maple sugar and einkorn flour. The result? A extremely moist zucchini bread with a warm, almost caramel-like flavor that feels both nostalgic and a little elevated. I like to add a few chocolate chips to mine for that extra decadent feel.
Table of Contents
Ingredients needed for this maple zucchini bread recipe
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Step-By-Step How to Make Einkorn Zucchini Bread
Prepare and Combine Wet Ingredients
Add melted butter and sugar to a bowl, whisk until well combined. Then add Eggs and vanilla bean paste. Mix until well combined.
Fold in Zucchini and Dry Ingredients
Gently fold in zucchini, mix until combined. Then add einkorn flour, salt and baking soda. Mix until just combined but do not overmix.
Add Mix Ins
Gently fold in chocolate chips or nuts if desired.
Transfer, Rest and Bake
Transfer batter to a prepared 9×5 loaf pan, let the batter rest in the pan for 10 minutes. Once rested, bake in 350 degree Fahrenheit oven for 50-60 minutes or until a toothpick inserted comes out clean.
Helpful Tips
FAQ’s
Where to buy einkorn flour?
With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.
I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.
Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.
What type of sugar can I use?
Maple sugar is preferred because it keeps the zucchini bread lighter in color. Coconut sugar can be substituted, but it will result in a slightly darker loaf. You can also substitute regular granulated sugar as well.
Do I need to peel the zucchini first?
No, peeling isn’t necessary. The skin softens during baking and adds more nutrients, fiber and beautiful green colored specs.
To prepare zucchini, wash the zucchini, trim the ends and use a box grater to grate the zucchini.
Should I squeeze the zucchini juice out?
No, you want the moisture for this recipe to make it soft and tender and not dry.
How do I store Einkorn Zucchini Bread?
Once completely cooled, wrap it tightly in seran wrap and store at room temperature for up to 2 days, or refrigerate for up to a week. It also freezes well tightly wrapped for up to 2 months.
I like to keep mine in this cake stand on the counter- it’s both airtight and pretty, making it the perfect way to store and display baked goods like breads and muffins for easy access over 1–2 days.
Can I add cinnamon to my zucchini bread?
Yes, you can add cinnamon, nutmeg or other preferable spices if you like. I would stick to 1/2 tsp.
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Einkorn Zucchini Bread
Equipment
- 2 Mixing Bowls
- 1 Cheese grater
- 1 Whisk or Danish dough hook
Ingredients
- 240g (2 cups ) Einkorn flour all purpose
- 1 tsp Baking soda
- 1/2 tsp Fine sea salt
- 140g (10 tbsp) Salted butter- melted
- 150g (1 cup) Use maple sugar (preferred) or coconut sugar — do not substitute with maple syrup.
- 1 tsp Vanilla extract or vanilla bean paste
- 2 large Eggs
- 250g (2 cups) Shredded zucchini (about 2 medium zucchinis) Do not drain off excess liquid
- 1/2 cup Chocolate chips -You can add more if desired
Instructions
- Prep pan- Preheat oven to 350 degrees Fahrenheit. Line a 9×5 loaf pan with parchment paper. Set aside.
- Mix dry ingredients- To a bowl combine einkorn flour, baking soda and salt. Set aside.
- Melt butter- In a saucepan over medium low heat melt butter. Set aside to cool down until its just warm, but not hot.
- Combine wet ingredients- To a bowl combine sugar and melted butter. Whisk until well combined. Note: If the butter separates from the sugar a bit, that is okay, it will come together after adding the eggs and vanilla.
- Add- Eggs and vanilla bean paste and whisk together until well combined.
- Fold in- Gently fold in shredded zucchini. Do not drain excess liquid.
- Add dry ingredients– Add in dry ingredients and mix until just combined. Do not overmix.
- Fold in mix ins- Gently fold in chocolate chips, nuts or desired mix ins.
- Transfer, rest & bake- Transfer batter to parchment lined 9×5 loaf pan, let the batter rest in the pan for 10 minutes. After resting, bake in 350 degree Fahrenheit oven for 55 minutes or until a toothpick inserted comes out clean.
- Cool- Allow to completely cool to room temperature prior to slicing.
My Einkorn confidence is a wee unhinged after this loaf turned out perfect! It’s perfectly moist and delish. I added dark chocolate chunks. Working my way toward Einkorn sourdough and so grateful to see all the resources you have available. Thanks for doing all the hard work and making things easy on us getting use to using this awesome flour. 🙌🏼
Thank you so much! So glad you loved it! 🙂