Zucchini Bread Made With Fresh Milled Flour
This Zucchini Bread is made with fresh milled flour, and it is the perfect quick bread for your summer harvest! One thing I really love about this recipe, is that you can shred your zucchini and just dump it in the batter, so no need to squeeze or drain the juices. Also, you can level this bread up with any add-ins you wish!
If you are looking for a Sourdough version of this amazing Fresh Milled Zucchini Bread, I have that recipe HERE, and I included some chocolate chips into that loaf!
What Type Of Wheat Should I Use For Zucchini Bread Made With Fresh Milled Flour?
The great thing about this fresh milled flour zucchini bread recipe is that it is pretty forgiving. So, that means almost any wheat variety or grain blend will work. My favorite combination for this recipe is to use half freshly milled spelt and also half soft white wheat flour. But, you can play around with this and find your favorite combination! Let me know in the comments below which is your favorite!
What Are Some Add-In Ingredients To Level Up Plain Zucchini Bread?
This recipe isn’t just your plain old boring Zucchini Bread, because the fresh milled flour ads so much flavor over traditional white flour! But, if you are looking for a way to level up your zucchini bread, then here are a few ideas for some add-ins.
Nuts, Seeds, Dried Fruits, and Chocolate
- Walnuts, Pecans, Almonds: So, any nut added will add a nice crunchy texture and a buttery flavor.
- Sunflower, Pumpkin, Chia: Also, adding any seeds can add a subtle nutty flavor, a bit of texture, and added nutrition.
- Raisins: Classic choice that adds sweetness and a chewy texture.
- Cranberries: Tartness contrasts nicely with the sweet bread.
- Apricots: Chopped dried apricots add a unique, slightly tangy flavor.
- Chocolate Chips: Semi-sweet, dark, or even white chocolate chips can add a decadent touch.
- Cocoa Nibs: For a more intense chocolate flavor without added sweetness.
Spices, Fresh Fruits & Vegetables
- Ginger: Adds a sharp, spicy kick that balances the sweetness of cinnamon, providing a fresh and zesty contrast.
- Nutmeg: A warm, sweet, and slightly nutty flavor that also complements the warmth of cinnamon, adding depth to baked goods.
- Cardamom: Cardamom has a sweet, floral, and slightly citrusy flavor that complements the earthiness of cinnamon, adding an exotic and aromatic touch.
- Apple: Grated apple is delicious, because it can add moisture and sweetness.
- Banana: Mashed banana can make the bread even more moist and add a distinct flavor. But, I also have a banana bread recipe if interested HERE.
- Coconut: Shredded coconut adds a tropical flair.
- Carrots: Grated carrots can be added for extra moisture and also a bit of natural sweetness, similar to carrot cake.
Experimenting with these add-ins can create a unique and delicious zucchini bread that is more tailored to your tastes!
Do I Need To Drain Or Squeeze The Zucchini For This Recipe?
Although, there are many zucchini bread recipes out there that may require you to drain or squeeze out the liquid after shredding your zucchini, this recipe does not! So, feel free to keep all that nutritious liquid right in the bread! Also, this method not only makes the bread more moist but also ensures you retain all the vitamins and minerals from the zucchini.
Ingredients To Make Fresh Milled Flour Zucchini Bread
- 1&1/2 cup shredded Zucchini 180g (No need to drain or squeeze)
- 2&1/2 cup Fresh Milled Flour 300g ( I milled 150g soft white wheat & 150g of spelt)
- 1 tsp salt
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup melted butter 113g (or oil)
- 2 eggs 100g
- 1 cup sugar 200g (Can substitute for 3/4 cup honey)
- 2/3 cup plain or vanilla Yogurt 160g (can substitute buttermilk, sour cream, or kefir)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- *optional – 1 cup nuts, chocolate chips, etc. ~170g
Instructions To Make Zucchini Bread With Fresh Milled Flour
- Firstly, mill the flour. I like to use half soft white wheat and half spelt. (*see notes for alternative wheat berry options.)
- Add salt, baking powder, baking soda, and cinnamon to your flour, and whisk together.
- Then, in another bowl, grate zucchini.
- Add yogurt, eggs, melted butter, sugar, and vanilla extract to the shredded zucchini, and then mix together.
- Pour the wet ingredients into the flour mixture, and stir just until combined. Make sure not to overmix, or it can become tough.
- *Optional- gently stir in your nuts, chocolate chips, or any other mix-ins if you are using.
- Preheat oven to 350*F
- Let batter sit for 10-15 minutes while the oven is preheating.
- Line or grease a 4.5×8.5 loaf pan with parchment paper. (see notes for alternative baking vessel instructions.)
- Pour Zucchini Bread batter into the lined baking pan.
- Bake for 55-65 minutes, or until the toothpick comes out clean with no wet batter. (crumbs, and a bit of oil is fine.)
- Then, let the loaf cool in the pan for 10-15 minutes.
- Remove zucchini bread from the pan and let cool completely on a wire rack.
- Lastly, enjoy!
How To Store Fresh Milled Flour Zucchini Bread
To store this fresh milled flour zucchini bread, cover and leave at room temperature for 1-2 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Places the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. To thaw, just let each slice sit at room temperature for 20-40 minutes.
Shop This Post
Grain Mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours)
Soft White Wheat (Small Amount)
Spelt (Small Amount)
Bulk Grain Links & Coupon Codes
Check Out Some Of My Other Fresh Milled Flour Recipes
Fresh Milled Flour Recipe Index
Zucchini Bread Made With Fresh Milled Flour Printable Recipe
Zucchini Bread Made With Fresh Milled Flour
Equipment
- 1 4.5×8.5 bread pan OR 5×9 bread pan (*see notes for baking times)
Ingredients
- 1&1/2 cup Shredded Zucchini 180g No need to drain or squeeze
- 2&1/2 cup Fresh Milled Flour 300g I milled 150g soft white wheat & 150g of spelt
- 1 tsp salt
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup melted butter 113g or oil
- 2 eggs 100g
- 1 cup sugar 200g Can substitute for 3/4 cup honey
- 2/3 cup plain or vanilla Yogurt 160g can substitute buttermilk, sour cream, or kefir
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- *optional – 1 cup nuts chocolate chips, etc. ~170g
Instructions
- Firstly, mill the flour. I like to use half soft white wheat and half spelt. (*see notes for alternative wheat berry options.)
- Add salt, baking powder, baking soda, and cinnamon to your flour, and whisk together.
- Then, in another bowl, grate zucchini.
- Add yogurt, eggs, melted butter, sugar, and vanilla extract to the shredded zucchini, and then mix together.
- Pour the wet ingredients into the flour mixture, and stir just until combined. Make sure not to overmix, or it can become tough.
- *Optional- gently stir in your nuts, chocolate chips, or any other mix-ins if you are using.
- Preheat oven to 350*F
- Let batter sit for 10-15 minutes while the oven is preheating.
- Line or grease a 4.5×8.5 loaf pan with parchment paper. (see notes for alternative baking vessel instructions.)
- Pour zucchini Bread batter into the lined baking pan.
- Bake for 55-65 minutes, or until the toothpick comes out clean with no wet batter. (crumbs, and a bit of oil is fine.)
- Then, let the loaf cool in the pan for 10-15 minutes.
- Remove zucchini bread from the pan and let cool completely on a wire rack.
- Lastly, enjoy!
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
Can I replace the sugar with date sugar or coconut sugar or maple syrup?
Yes, you can replace with any of those options! 😊
This was so yummy!
I Doubled the recipe to make 2 loaves. I used 50% hard red wheat and 50% soft white wheat.
I put 1 cup of chocolate chips in one of the loaves and oh wow was that good.
Thanks for the recipe!
Only thing I’d say is one of the loaves didn’t flip over well. I may have not divided them evenly enough. It’s a moist cake so I’d probably give it longer to cool next time. The loaf without the chocolate chips flipped just fine though but it was the smaller loaf.
The recipe is amazing nonetheless!
Yay! So happy to hear that! Yes, it could be that the loaf was not perfectly divided, so they baked at different rates, or the chocolate chips maybe stick to the pan? Thanks for sharing! 🙂