Einkorn zucchini bread is so good and a great use of all the extra zucchini your garden produces. Enjoy this tasty summer bread without the refined sugar and use the natural sweeteners of honey and maple syrup! Instead of using oils like most recipes you’ll find in a cook book or on the internet, this recipe calls for butter. It tastes so much better!
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As a self-taught gardener, no one prepared me for the abundance of zucchini I’d be harvesting! It was a joy to see so much, but what would I do with it all?
After giving loads away to friends, neighbors, and church members, I still had a ton left over.
I have made many things from zucchini hashbrowns, einkorn zucchini chocolate muffins, einkorn zucchini brownies, and zucchini fries. However, einkorn zucchini bread is my most favorite!
Why Use Einkorn Flour?
Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling. I love the flavor of it and how it doesn’t upset my family’s tummies. I have written an entire article about the benefits of using einkorn and why it is superior to other grains.
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.
This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.
Benefits of Zucchini
Growing zucchini is so easy and the benefits that come along with it are tremendous. Why it isn’t considered a super food is beyond me!
It contains tons of beneficial micronutrients like minerals, carotenoids, vitamin C, and phenolic compounds (a natural antioxidant). Rich in antioxidant, anti-radical, anti-carcinogenic, anti-inflammatory, antiviral, antimicrobial and analgesic properties, it may potentially reduce the risk of cancer! It has been used in traditional folk medicine to treat colds and alleviate aches. (source)
Read our personal story about how we reversed tooth decay!
Does the size of the zucchini matter?
Yes.
A large or overgrown zucchini is best for baking. It will be less sweet and drier. They are best in recipes that call for being shredded and draining off any excess water that they may contain, like this einkorn zucchini bread.
Smaller or medium have more moisture and zucchini flavor. They are best for sautéing, side dishes, or as a main course, such as zucchini boats. Their cooking time is shorter in these types of recipes.
How do you shred the zucchini?
Using a food processor gets it done quickly. You could also use a cheese grater.
Do you leave the skin on zucchini when making bread?
Yes! No need to take an extra step and peel them! The skin holds a lot of the nutritional value, so you’ll not only save time by leaving it on, you will also be adding more nutrients to your bread!
Can you freeze zucchini?
Yes, the best way to freeze zucchini is by first draining off the excess moisture. To do this place the shredded zucchini in a strainer and mix with some salt. After 10 minutes, squeeze out the liquid. Then place in a Ziplock bag. Store in the freezer until you are ready to use it, but no more than six months.
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How to make refined sugar free einkorn zucchini bread
Tools Used
- Kitchen Scale
- Kitchen-Aid Mixer (you can usually get these on sale at Costco); or Mixing Bowls
- Stainless Steel Mesh Strainer
- Food Processor
- Bread Loaf Pan
- Measuring Spoons – these are my favorite because they fit inside all spice containers
Ingredients
- 2 small zucchini
- salt
- eggs (duck eggs work as well)
- honey
- maple syrup
- vanilla extract
- butter (unsalted butter)
- einkorn flour, I used all purpose einkorn flour for this recipe.
- baking powder
- baking soda
As a good rule of thumb, it is best practice to source quality food products such as organic, grass fed, wild caught, local, non-GMO, and made at home with the most basic of ingredients. This will help to have more nutrient dense meals that will not only taste better, but nourish your family while reducing toxins and unnecessary chemicals. Get tips from this article on how I grocery shop and meal plan for my family of six and do our best to only bring home quality ingredients.
Steps for refined sugar free einkorn zucchini bread
- Preheat oven to 350°F.
- After shredding the zucchini, you will need to drain off the excess moisture. To this you will place the shredded zucchini in a mesh strainer and mix in a sprinkle of salt. Let it sit for at least 10 minutes.
- While the zucchini is straining, mix together the eggs, honey, maple syrup, and vanilla extract. Mix on medium speed.
- Slowly pour the melted butter while mixing so that the egg doesn’t become scrambled. Or pour a little at a time and mix, until you have poured all the melted butter in.
- Once combined, add in the einkorn flour, baking powder, and baking soda. Mix on medium-low speed.
- Once the zucchini has strained for at least 10 minutes, squeeze out the excess fluid with your hands thoroughly and place in the mixer. Mix on medium-low speed.
- Move to a greased bread loaf pan.
- Bake for 30 minutes at 350℉.
- Reduce heat to 325℉ and finish baking for 30 minutes, or until a toothpick comes out clean from the center. You may need to bake a little longer zucchini were not squeezed of the liquid enough.
- Let cool and serve!
Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.
Mathew 4:4
Einkorn Zucchini Bread – Refined Sugar Free
Ingredients
- 200g zucchini 2 small sized or 1 medium; shredded and drained
- ½ tsp salt
- 2 eggs
- 170g honey
- 85g maple syrup
- 1 Tbsp vanilla extract
- 113g butter room temp and soft, best if melted
- 240g einkorn flour all-purpose
- 1½ tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350°F.
- After shredding the 200g zucchini you will need to drain off the excess moisture. To this you will place the shredded zucchini in a mesh strainer and mix in ½ tsp salt. Let it sit for at least 10 minutes.
- While the zucchini is straining, mix together the 2 eggs, 170g honey, 85g maple syrup, 1 Tbsp vanilla extract. Mix on medium speed.
- Slowly pour the melted 113g butter while mixing so that the egg doesn't become scrambled. Or pour a little at a time and mix, until you have poured all the melted butter in.
- Once combined, add in the 240g einkorn flour, 1½ tsp baking powder, and ½ tsp baking soda. Mix on medium-low speed.
- When the zucchini has strained for at least 10 minutes, squeeze out the excess fluid with your hands thoroughly and place in the mixer. Mix on medium-low speed.
- Move to a greased bread loaf pan.
- Bake for 30 minutes at 350℉.
- Reduce heat to 325℉ and finish baking for 30 minutes, or until a toothpick comes out clean from the center.
- You may need to bake a little longer zucchini were not squeezed of the liquid enough.
- Let cool and serve!
Notes
- Higher elevations will reduce cook time. This recipe cooks for 1 hour around 1,500ft elevation.
- If you have excess zucchini, you can strain off all the excess water and place it in a zip lock bag in the
freezer to use at a later date.
Don’t have a scale? Below are the measurements:
- 1 medium or 2 small zucchini (about 2 cups) shredded and drained
- ½ tsp salt
- 2 eggs
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 Tbsp vanilla extract
- 1 stick butter
- 2 cups einkorn flour all-purpose
- 1½ tsp baking powder
- ½ tsp baking soda
My original recipe prior to making it refined sugar free:
- 2 small zucchini (about 2 cups) shredded and drained
- ½ tsp salt
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 stick butter
- 2 cups einkorn flour all-purpose
- 1½ tsp baking powder
- ½ tsp baking soda
If you made this refined sugar free einkorn zucchini bread recipe, please rate it and leave a comment!
Need more garden recipe inspiration? Try these recipes below!
I was so excited to make this bread using no refined sugars, but it calls for both sugar and brown sugar. I made it as written this time, since I had weighed out the ingredients and ground up my einkorn berries before I realized. It was really good, and we ate it all up in one afternoon!
I really want to make it again, but without refined sugars. Do you have the measurements for this recipe using maple syrup and/or honey? Are there any other changes?
Rita, I apologize that the recipe didn’t have the updated ingredients for refined sugar free! I recently updated my blog and some recipes were affected. I have fixed it so that you can make it without both sugars, but instead using honey and maple syrup! We love it this way as well and prefer it for healthier consumption! Thank you for letting me know I had an issue with the page!
I used this as a springboard recipe and made a small handful of adjustments according to my family’s dietary needs. I also used fresh milled whole grain einkorn.
This also meant I used a somewhat different process for making the bread. But, the result was absolutely amazing. I’m sure the exact recipe and procedure yields equally good if not better results. Definitely a keeper!
Thank you so much for sharing how you altered the recipe and how it turned out! I am so glad that the changes you made worked well and it was delicious!
Some teaspoon and cup measurements are missing.
Linda thank you so much for letting me know! I am sorry I missed that!! It has been updated with the correct measurements now!
I’m so glad I found your blog on Pinterest! I made the zucchini bread about a month ago and it was delicious so I made it again today!
As I scrolled along, I saw that we have several things in common!
My name is Ashley too! Also a Christian, wife, and mother in four and enjoy traditional homemaking.
Not a blogger though! 😊
Ashley, I am so glad you love the recipe and most of all hearing how much we have in common! This blog is just a little over a year old, it sounds like you would have a lot to offer the internet being a Christian, mother, and homemaker! Maybe someday you’ll blog too!
Excellent! I added cinnamon and raisins and I’m so pleased with how this turned out. Thanks for the recipe! It is added to our list of favorite ways to use Einkorn and Zucchini.
Katrina, those are such excellent additions! I will be trying them next time I make this! Thank you for sharing your great ideas, and for leaving a review! It made my day!