Sometimes, the kitchen becomes a quiet refuge where simple ingredients come together into something unexpectedly comforting. This zucchini bread with einkorn flour is just that kind of treat—moist, gently spiced, and surprisingly hearty without feeling heavy. It’s the kind of bread you slice slowly, maybe with a cup of tea, letting the subtle nutty undertones of einkorn and the fresh zucchini meld on your tongue.
One afternoon, I found myself squeezing the last bits of moisture from grated zucchini, the scent of fresh summer squash mingling with the soft hum of the oven warming up nearby. I wasn’t really paying attention to the clock—just folding the batter here, stirring there—until the air filled with cinnamon and nutmeg, making the whole kitchen smell like fall had snuck in early. The bread came out golden but still tender, and I caught myself sneaking a piece before it fully cooled, crumbs sticking to my fingers. It wasn’t perfect; I might have overbaked it just a tad, but honestly, that slightly crisp edge made it even more inviting.
Why You’ll Love It
- Moist and tender crumb thanks to the fresh zucchini and Greek yogurt—no dryness here.
- The use of einkorn flour adds a subtle, nutty flavor that’s different from regular wheat but not overpowering.
- It’s simple—and that’s kind of the point. No complicated ingredients or steps, just a cozy loaf.
- Balances sweetness with warm spices, making it a great snack or breakfast option that doesn’t feel too sugary.
- Because it’s not packed with sugar, it pairs wonderfully with a smear of butter or a drizzle of honey, letting you customize each bite.
If you’re a little wary of einkorn flour, don’t be. It behaves a bit differently, but it’s forgiving enough that you won’t stress over every measuring spoon. Just take a breath and enjoy the natural textures and flavors coming through.
PrintZucchini Bread with Einkorn Flour
A moist and flavorful zucchini bread made with wholesome einkorn flour, perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
2 cups einkorn flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the einkorn flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the vanilla extract and Greek yogurt until fully incorporated.
Fold the dry ingredients into the wet ingredients gently until just combined.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Kitchen Notes
Using a standard loaf pan works just fine here—nothing fancy needed. I usually serve this bread alongside a hot cup of coffee or herbal tea, especially when the morning feels rushed but you still want something nourishing. If you want to mix things up, try adding a handful of chopped nuts or a sprinkle of chocolate chips before baking; I haven’t tested these much, but a little experimentation never hurts. Sometimes, a few raisins or swapping maple syrup for some sugar can create a new twist, though it might change the texture slightly. Also, letting the bread cool completely before slicing helps keep it from crumbling too much, but honestly, a warm slice with butter is hard to resist.
FAQ
Can I substitute regular flour for einkorn?
Yes, but einkorn has a different protein structure, so the texture and flavor will change a bit. The bread might be a bit denser with regular flour.
How do I store the bread?
Keep it in an airtight container at room temperature for a few days or freeze it if you want it to last longer. Thaw it before serving for best texture.
Can I make this bread gluten-free?
I haven’t tried it gluten-free, and einkorn isn’t gluten-free, so you’d need a different recipe for that.
Give this zucchini bread einkorn loaf a try when you want something wholesome yet cozy, something that turns a simple moment into a small celebration. You might find yourself slicing just one more piece before the day slips away.