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