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–+ servings
Einkorn zucchini bread slices on a cutting board

Einkorn Zucchini Bread - Refined Sugar Free

Ashley
Einkorn zucchini bread is so good and a great use of all the extra zucchini your garden produces. Instead of using oils like many recipes you'll find in a cook book or on the internet, I use butter! It tastes so much better!
4.75 from 4 votes
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 1 loaf

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

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
Tried this recipe?Let us know how it was!