Description
Makes: 1 loaf
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Ingredients
Scale
- 1½ cups Doudlah Farms einkorn flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 2 large eggs
- ½ cup olive oil or melted coconut oil
- ½ cup honey, maple syrup, or organic cane sugar
- 1 tsp vanilla extract
- 1½ cups grated zucchini (moisture gently squeezed out)
- ½ cup chopped walnuts or sunflower kernels (optional)
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients:
In a medium bowl, whisk together the einkorn flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Whisk wet ingredients:
In a large bowl, beat the eggs. Add the oil, honey (or other sweetener), and vanilla extract. Mix well. - Fold in zucchini:
Stir the grated zucchini into the wet mixture until evenly combined. - Combine wet and dry:
Add the dry ingredients into the wet, stirring until just combined. Do not overmix. Fold in nuts or sunflower kernels, if using. - Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy:
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm with butter, nut butter, or enjoy plain!
Notes
Tips & Serving Ideas:
- Perfect for late summer breakfast, school lunches, or an afternoon pick-me-up.
- Store leftovers wrapped on the counter for 2 days, or refrigerate for up to 1 week.
- Freezes beautifully—just slice and freeze individually for grab-and-go convenience.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
