Soft and spongy, this einkorn zucchini bread is a timeless classic. Made with fresh milled einkorn flour, this loaf has a tender crumb and a light, nutty flavor that is unique to einkorn wheat. Whether you’re looking for a quick dessert or something to serve with breakfast besides your regular toast, this zucchini bread is sure to add warmth to your home. 

Before we begin, take a moment to look through the substitutions and notes sections for ingredient substitutions and tips, as well as instructions for freezing and reheating.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor. 

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here.

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams.  If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Ingredients

1  cup grated zucchini (about 1 medium zucchini, grared and packed) (~120 g)

1 cup organic cane sugar (200 g)

1 egg (~50 g)

½ tsp vanilla extract (2 g)

2 cups fresh milled einkorn flour (200 g)

½ cup milk (120 g)

½ tsp baking soda (2.5 g)

¼ tsp salt (1.5 g)

Optional Add-ins:

1 tsp ceylon cinnamon (2.5 g)

¼ tsp nutmeg (0.5 g)

½ cup chopped walnuts or pecans (60 g)

½ cup organic dark chocolate chips (85 g)

Directions

1. Grate the zucchini and squeeze out excess moisture using a clean towel or cheesecloth. This helps prevent sogginess.

2. Preheat your oven to 350°F. Butter and flour a loaf pan or line with unbleached parchment paper.

3. In a large bowl, beat the egg. Add in the sugar, vanilla extract, milk, and grated zucchini. Stir until well combined.

4. In a separate bowl, whisk together the einkorn flour, baking powder, salt, and spices (if using). Add to the wet ingredients and stir gently until just combined. Don’t overmix—einkorn is delicate.

5. If you choose to add nuts or chocolate chips, fold them into the batter.

6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes. Use a toothpick to check for readiness. If it comes out with little to no crumbs on the surface, then it’s done.

7. Let the zucchini bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into it.

After about 20-30 minutes, the bread should be cool enough to slice into it.

8. Cut the einkorn zucchini bread into slices and serve. 

Substitutions

Decrease sugar

This recipe is very versatile. You may decrease the sugar by half a cup (or more if you prefer) to lower the sweetness and total amount of carbohydrates.

Substitute sugar

You can substitute the cane sugar with coconut sugar or maple sugar 1:1.

Alternatively, you can substitute sugar for honey:

Substitute 1 cup of sugar for ½ cup of honey and decrease the amount of milk from ½ cup to 6 tbsp to account for the additional liquid added by the honey to the brownie batter. 

This will give the same level of sweetness to the brownies as the original recipe without changing the texture. 

I have written the amount for this substitution in cups and grams for your convenience:

Scant ½ cup honey (160 g)

6 tbsp milk (90 g)

Notes

Fresh-Milled Flour

For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour. I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams. If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Use a mixer

To make a smooth batter, use a hand mixer or stand mixer. I’ve mixed this recipe by hand, but it can be a lot of work.

High Altitude Baking

If you live in a place with high altitude and find your bakes undercooked at 350°F, then try baking at 375°F for 35-45 minutes instead of the original 45-55 minutes, then check the middle with a toothpick.

Measure Flour in Grams

Preground whole wheat einkorn flour is typically compacted, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of each ingredient in grams.

No kitchen scale? No problem!

If using fresh milled einkorn flour, simply measure your flour cup by cup, or use the spoon and level method. Do not pack the cup. It is meant to be loose and aerated.

If you bought pre-ground whole wheat einkorn flour, or your flour has been sitting for an extended period of time and is compacted, sift the flour through a mesh strainer before measuring if you do not have a kitchen scale at your disposal. Use the spoon and level method for best results.

Storage Instructions

Counter 

Allow the zucchini bread to cool completely before transferring to a bag or airtight container to avoid trapping in moisture.

Store in an airtight container on the counter for 3-4 days at room temperature. 

Refrigerator 

Allow the zucchini bread to cool completely.

Store in an airtight container or plastic bag. If using a plastic bag, compress the bag to ensure there is no extra air before twisting or tying it off. 

Store in the refrigerator for up to 2 weeks. 

Freezer

Allow the zucchini bread to cool completely before freezing. 

You can freeze loaf at any time before it goes stale, but I would recommend freezing on the day it was made for optimal freshness. 

Stack the zucchini bread slices in an airtight container or plastic bag with a sheet of butcher paper or unbleached parchment paper in between each slice to prevent them from freezing together. If using a plastic bag, compress the bag to ensure there is no extra air before sealing or tying off. 

Store in the freezer for up to 6 months.

Reheating Instructions 

Skillet or Griddle 

Remove as many zucchini bread slices from the freezer as you intend to use. 

Preheat your griddle to 250°F. If using a cast iron skillet, set the heat to medium-low. Place each slice on the griddle or skillet as it preheats to allow them to thaw quickly.

Warm for 2-3 minutes on each side, or until warmed through. 

Oven 

Remove as many zucchini bread slices from the freezer as you intend to use.

Line a baking sheet with unbleached parchment paper or grease with butter.

Preheat the oven to 300°F, or put on a warming setting. 

Place each frozen zucchini bread slice on the lined baking pan and allow them to warm in the oven for about 8-12 minutes, or 4-6 minutes per side until warmed through. 

Toaster Oven

Preheat the toaster oven to 300°F.

Place the zucchini bread slices directly on the rack or on a small baking tray.

Heat for 4-6 minutes, flipping once if desired, until warmed through and lightly crisp on the outside.

If this einkorn zucchini bread made its way to your kitchen, let me know how you enjoyed it in the comments below.

With love from my kitchen to yours,

Katherine