Sometimes, the afternoon slump sneaks up on me while I’m juggling emails and half-finished tasks. That’s when I’m grateful for this zucchini bread made with einkorn flour. It’s not just any quick bread; it’s a moist, tender loaf with a subtle nutty flavor that feels like a gentle hug without being too sweet or heavy.
One afternoon, I pulled this bread from the oven, the kitchen filled with the scent of cinnamon and nutmeg—warm spices that seem to slow time down just a bit. I grabbed a slice, still slightly warm, and noticed the way the crumb held together yet felt delicate. I admit I got a little distracted halfway through, checking my phone and almost forgetting to savor the texture that balanced the earthiness of zucchini with the richness of the eggs and oil. It’s the kind of bread that makes you pause, just enough to appreciate the simple things.
- Moist and flavorful, with the subtlety of einkorn flour’s nutty undertones.
- Comforting spices that make this feel like more than just a snack.
- It’s simple—and that’s kind of the point. No fuss, just honest ingredients.
- Offers a wholesome alternative to typical quick breads, but it’s not super dense or heavy.
If you’re a little nervous about working with einkorn flour, don’t be. It behaves nicely here, giving a texture familiar enough to traditional recipes but with a touch more depth. Just keep an eye on the mix—it’s easy to overdo it, but a gentle hand makes all the difference.
PrintZucchini Bread with Einkorn Flour
A moist and flavorful zucchini bread made with nutrient-rich einkorn flour, perfect for a wholesome 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, packed
3 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups einkorn flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract together until well combined.
Add the grated zucchini to the wet ingredients and mix until evenly distributed.
In a separate bowl, whisk together the einkorn flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.
For this bread, I usually use a standard loaf pan—nothing fancy, just what’s in the drawer—and it bakes up beautifully every time. Serve it with a smear of butter or a drizzle of honey if you’re feeling indulgent. Sometimes, I toss in chopped walnuts or pecans, but honestly, the bread holds its own without them. If you want to switch it up, a handful of raisins or a splash of orange zest could be interesting, though I haven’t tested those variations thoroughly.
Perfect for a cozy breakfast or a calm afternoon break, this zucchini bread will invite you back to the kitchen again and again.
FAQ
Can I use regular flour instead of einkorn? Yes, but expect a slightly different texture and flavor. Einkorn adds a nice nuttiness that’s hard to replicate.
How do I store leftovers? Keep it in an airtight container at room temperature for a few days or freeze slices for longer storage.
Is this bread very sweet? It has a gentle sweetness that balances the zucchini and spices—perfect if you want something not overly sugary.
Give this zucchini bread einkorn recipe a try next time your afternoon calls for a little comfort. You might find it becomes your quiet go-to.