Mill 300g flour into bowl or glass measuring cup. Set aside.
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.
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.
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.
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.
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)
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.
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.
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.
Enjoy! Serve a slice on its own, with a little butter, or alongside a warm cup of tea or coffee.
