A moist and flavorful zucchini bread made with wholesome einkorn flour, perfect for a healthy snack or breakfast treat.
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
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.