Einkorn Zucchini Bread
This easy, one-bowl einkorn zucchini bread comes together in minutes with simple, wholesome ingredients. Lightly sweetened with maple sugar and packed with fresh zucchini, it's moist, tender, and perfect for a quick breakfast or healthy snack.
Equipment
- 2 Mixing Bowls
- 1 Cheese grater
- 1 Whisk or Danish dough hook
Ingredients
- 180g (1½ 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 52 grams each without shell
- 200g (1 ¾ cups) Shredded zucchini (about 2 small/medium zucchini) or 1 large. Do not drain the liquid.
- 1/2 cup Chocolate chips (optional)
Instructions
- Prep pan- Preheat oven to 350 degrees Fahrenheit. Line a 9x5 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 & bake- Transfer batter to parchment lined 9x5 loaf pan, 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.
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