Fresh-Milled Einkorn Zucchini Bread

If you are like me an have an abundance of zucchini toward the end of the summer this is the bread for you! Well, actually to be honest all of my zucchini plants died this year. Literally. Every. One… That’s never happened to me before. But this was also the year that one of my biggest postpartum cravings was zucchini bread! So, thankfully a friend of mine DID have an overabundance of zucchini and gave me a plentiful harvest. I went ahead and shredded up all the zucchini and saved it in 200-220g increments in my freezer for easy dethawing and use for zucchini bread.

If you came here from my instagram reel about black fly larvae, I apologize for freaking you out. It’s just that I always think carob chips look like black soldier fly larvae when I bake with them. I’m not actually sure if black soldier fly larva is used for human consumption, but I was reading about it being fed to livestock recently and it was just on my mind! When I was in college, I took an entomology course and the teacher brought in cookies one day made with meal worms. Clearly, I still haven’t forgotten about that. But alas, I have yet to actually make worm or larvae cookies myself.

My friends say I have a concerning sense of humor. And I pride myself on having very discerning friends, so they may be right. But didn’t it give you a chuckle??

Anywho, be well! It was not larave, it was only carob baking chips. I use them sometimes instead of chocolate chips because, for some reason, they’re cheaper. And they have less sugar. So, here you go! My larva-free zucchini bread recipe.

Fresh-Milled Einkorn Zucchini Bread (no larvae)

Prep Time: 15 minutes
Bake Time: 50-60 minutes
Oven Temperature: 350°F
Yield: 1 loaf

Ingredients

• 300 g freshly milled einkorn flour
• 1 tsp salt
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• 220 g shredded zucchini (about 1¾-2 cups), undrained
• 110 g butter, melted (½ cup), or oil
• 3 eggs (about 150 g without shells)
• 180 g sugar (1 cup)
• 180 g Greek yogurt (3/4 cup)
• 2 tsp vanilla extract (just a dash, but follow your heart)
• 170 g carob chips or chocolate chips (about 1 cup)

Instructions

1. Mill 300g flour into bowl or glass measuring cup. Set aside.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the freshly milled einkorn flour, 1 tsp salt, 1.5 tsp baking powder, 1 tsp baking soda, and 1 tbsp cinnamon until evenly distributed.
3. Prepare the zucchini mixture. In a separate bowl, grate the zucchini (about 1 large zucchini or 2 small). There is no need to drain or squeeze out the moisture.
4. Mix the wet ingredients. Add the 3 eggs, 180g sugar, 180g yogurt, 110g melted butter, and 2 tsp vanilla extract to the shredded zucchini. Stir until everything is well combined.
5. Make the batter. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in the carob chips or chocolate chips, if using.
6. Let the batter rest. Preheat the oven to 350°F. While the oven heats, allow the batter to rest for 10-15 minutes. (Remember this is FMF, it needs time to absorb the liquids)
7. Prepare the pan. Grease or line a 5 × 9-inch loaf pan with parchment paper. Transfer the batter to the prepared pan and spread it evenly.
8. Bake. Bake for 50-60 minutes (add 10 more mins if using a glass pan), or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine. If the top begins browning too quickly, loosely cover it with foil for the remainder of the baking time.
9. Cool the loaf. Let the bread rest in the pan for 10-15 minutes before carefully removing it. Transfer to a wire rack and allow it to cool completely before slicing.
10. Enjoy! Serve a slice on its own, with a little butter, or alongside a warm cup of tea or coffee.

Notes

Choosing your mix-ins: Carob chips offer a naturally sweet, mellow flavor, while chocolate chips give the bread a richer, more traditional chocolate flavor. You can also add chopped walnuts or pecans for a little crunch.

Storage: Once completely cooled, cover and store the loaf at room temperature for 1-2 days. For longer storage, slice the bread and freeze the slices in a freezer-safe bag.

A note on einkorn: Einkorn behaves differently from modern wheat varieties, so the batter may have a slightly different texture. Mix gently and avoid adding extra flour simply because the batter looks softer than expected.

Happy baking! And remember, all glory to the One who created it all 😊

❤️ Rachel