Zucchini Bread Made With Fresh Milled Flour
This Zucchini Bread is made with fresh milled flour, and is the perfect quick bread for your summer harvest! So, one thing I really love about this recipe, is that you can shred your zucchini and just dump it in the batter, no need to squeeze or drain the juices. Also, you can level this bread up with any add-ins you wish!
Equipment
- 1 4.5x8.5 bread pan OR 5x9 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 4.5x8.5 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
You can sub hard wheat, Kamut, Emmer, or Einkorn for the spelt in this recipe. If making with all soft white wheat, increase the flour by 1/2 cup 60g.
Alternative Baking Options: If using a 5×9 bread pan, baking time will be about 5-10 minutes less. You can also bake these in a muffin tin at 400*F for 18-21 minutes.
For Glass Pans: Bake for 5-10 minutes longer.
How To Store: 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.