Homemade Einkorn Zucchini Bread

There’s something special about baking with ancient grains like einkorn. I started making this zucchini bread when our garden produced way too many zucchini last summer, and now it’s become a family favorite. The nutty flavor of einkorn flour gives this classic quick bread a homey twist that just works.

I love how this recipe helps me use up those garden zucchini that seem to multiply overnight, turning them into something my kids actually ask for by name. The best part? It’s as simple as mixing wet ingredients with dry ones – no fancy techniques needed. And like most quick breads, it tastes even better the next day, making it perfect for busy mornings or afternoon snacks.

Whether you’re new to baking with einkorn or just looking for a good way to sneak more vegetables into your family’s diet, this recipe might become your new go-to. My favorite way to enjoy it? Slightly toasted with a pat of butter and a cup of coffee.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got giant zucchini from your garden, you can still use them, but make sure to remove the seedy center first since it can be watery and bitter. When you’re prepping your zucchini, there’s no need to peel it – the skin is soft and adds nice little green flecks to your bread. After grating, give the zucchini a gentle squeeze to remove some excess moisture, but don’t go overboard – you want to keep some of that moisture to help make your bread nice and moist.

Options for Substitutions

This zucchini bread recipe can be adapted with several ingredient swaps if needed:

• Einkorn flour: If you can’t find einkorn flour, you can use all-purpose flour or whole wheat flour as a 1:1 replacement. Just note that with regular flour, you might need to reduce the liquid slightly (start with 2-3 tablespoons less) since einkorn doesn’t absorb as much moisture.
• Maple syrup: You can swap maple syrup with honey or agave nectar in equal amounts. Regular sugar works too, but you’ll need to add an extra 3 tablespoons of liquid (like milk or water) to the recipe.
• Greek yogurt: Out of Greek yogurt? Use regular plain yogurt, sour cream, or even mashed banana as a substitute. Each will work fine in the same amount.
• Olive oil: Any neutral-tasting oil works here – try coconut oil, vegetable oil, or even melted butter in the same quantity.
• Dark chocolate: Feel free to swap the dark chocolate with milk chocolate, chocolate chips, chopped nuts, or dried fruit. You can even leave it out completely if you prefer plain zucchini bread.
• Zucchini: While zucchini is key to this recipe, you can use yellow summer squash as a direct substitute – just make sure to squeeze out excess moisture the same way.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with Einkorn flour is that it absorbs liquid differently than regular flour – using too much liquid can make your bread dense and gummy, so resist the urge to add extra moisture even if the batter seems thick. A common mistake is not properly draining the shredded zucchini, which can add too much moisture to your bread – be sure to place it in a clean kitchen towel and squeeze out as much water as possible before adding it to your batter. When measuring Einkorn flour, avoid the temptation to pack it down in the measuring cup; instead, use the spoon-and-level method for the most accurate results. For the best texture, don’t overmix the batter once you’ve combined the wet and dry ingredients – mix just until no dry flour remains visible, as overmixing can lead to a tough, dense loaf.

What to Serve With Zucchini Bread?

This wholesome zucchini bread is perfect for breakfast or as an afternoon snack with a warm beverage. A cup of coffee or tea makes an excellent companion, especially when the bread is slightly warmed to make the chocolate pieces nice and melty. For breakfast, try serving a slice with a dollop of Greek yogurt and a drizzle of honey, or spread with a little butter while it’s still warm. If you’re hosting brunch, pair it with some fresh fruit and a frittata for a complete meal that everyone will love.

Storage Instructions

Counter Storage: This einkorn zucchini bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: For longer storage, keep your bread in the fridge for up to a week. The cold temperature helps maintain its moisture without getting too dense. Just wrap it tightly in plastic wrap or pop it in an airtight container.

Freeze: This bread freezes really well for up to 3 months! Slice it before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. This way, you can grab just what you need when you’re craving a slice.

Enjoy Later: When you’re ready to eat frozen slices, let them thaw at room temperature for about an hour. If you like, warm them slightly in the toaster or microwave for that fresh-baked taste. The chocolate chunks get a bit melty again – so good!

Preparation Time	15-20 minutes
Cooking Time	48-52 minutes
Total Time	73-72 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

For the dry ingredients:

• 3/4 tsp ground cinnamon (for best flavor and aroma)
• 2 1/2 tsp baking powder
• 1 3/4 cups einkorn flour
• 1/4 tsp salt

For the wet ingredients:

• 2 eggs (room temperature for better emulsification)
• 2 tbsp plain Greek yogurt (full-fat for extra moisture)
• 3 tbsp olive oil
• 2/3 cup maple syrup (100% pure maple syrup recommended)
• 1/2 tsp vanilla extract

For the mix-ins:

• 3/4 cup chopped dark chocolate
• 1 cup shredded zucchini (patted dry to remove excess moisture)

Step 1: Preheat the Oven

Begin by heating your oven to 375°F (190°C) to ensure it is at the right temperature by the time you’re ready to bake.

This will help your bread cook evenly.

Step 2: Prepare the Dry Ingredients

Sift together the flour, baking powder, cinnamon, and salt in a medium-sized bowl.

Set this mixture aside for later use.

Sifting helps to aerate the flour and ensure the baking powder is evenly distributed.

Step 3: Mix the Wet Ingredients

In a separate large bowl, beat together the eggs, maple syrup, olive oil, yogurt, and vanilla extract until the mixture is smooth and well combined.

Once mixed, stir in the grated zucchini, making sure it is evenly distributed throughout the wet ingredients.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients.

Gently fold the mixtures together using a spatula.

Be careful not to over-mix; you want to combine until just incorporated to keep the bread tender.

Step 5: Prepare the Loaf Pan

Line a loaf pan with parchment paper for easy removal of the bread after baking.

Pour the batter into the prepared pan, and smooth the top with a spatula to ensure it bakes evenly.

Step 6: Bake and Cool

Bake the loaf in your preheated oven for 48-52 minutes.

The bread should be golden brown and spring back to the touch when it’s done.

Once baked, allow it to cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool fully.

Enjoy your delicious zucchini bread!