with Einkorn Flour and Chocolate Chips
Zucchini bread is one of those saving graces for anyone who grows zucchini. Seriously. You plant a couple zucchini plants and for the most part you’re good. You enjoy your fresh zucchinis roasted, or zoodled, or in soups. But inevitably you will find one or two absolutely massive zukes at the end of the season, that somehow slipped under the harvesting radar. Now you have a 4lb zuke, that’s not the best texture for most recipes. Solution? Grate it up and bake with it to your hearts content!Jump to Recipe
Last summer I grew two zucchini plants in the garden. They did fantastically well, and we were getting harvests all the way into late september! (That’s a big deal in a short season area like mine, so feel lucky all you warm climate folks!) I froze some sliced and cubed that were great through the winter in stews, and ratatouille. But we had SO much. So of course, I decided to freeze some grated as well.
Over the season, we grated up about 12 bags each with about 1 ½ cups of zucchini. Which is awesome, but obviously can’t be used all at once or else we’d die of zucchini baked-goods overload. By freezing them, it meant that we could use them through the winter whenever we desperately needed a reminder that the weather would eventually warm up again. Those reminders are truly necessary in northern climates.
Zucchini bread is one of our favourite ways to use the grated bags. Usually I’ll bake a loaf, slice it up and keep it in the fridge. Mike brings a slice to work each day as his mid morning snack. The loaves do also freeze well, unsliced. But our freezers fill up and the loaves aren’t as space efficient as a nice flat bag of grated zucchini.
If you’re reading this on the day it’s posted, you’re probably (hopefully) like me and in quarantine or self isolation due to the covid-19 pandemic. This definitely counts as #quarantinebaking. It’s been hard to not just bake everyday, but I know myself. If there’s baked goods in the house, there will soon be baked goods in my tummy. And that’s not a great way to start the spring! Lol. But, if you’ve only just jumped onto the quarantine baking train, then welcome! This is a great recipe to start with!
I’ve started using Einkorn flour more and more around the house. I’ve had some digestion trouble for the last few years, and I’ve found that flours with lower amounts of gluten are easier on my guts. This recipe uses einkorn, but you can absolutely switch it out for regular white flour (1:1). You will want to increase you olive oil amount to ¼ cup and add slightly more maple syrup. Go for ¾ cup rather than ⅔ of a cup. I also use chopped up chocolate from Hummingbird Chocolate, but chocolate chips would be fine too.
Einkorn Zucchini Bread
- 1 3/4 cup Einkorn Flour
- 2 1/2 tsps Baking Powder
- 3/4 tsp Cinnamon
- 1/4 tsp Salt
- 2 Eggs
- 2/3 cup Maple Syrup
- 3 Tbsp Olive Oil
- 2 Tbsp Plain Greek Yoghurt
- 1/2 tsp Vanilla
- 1 cup Grated Zucchini
- 3/4 cup Chopped, Dark Chocolate
- Heat your oven to 375F.
- Sift together the flour, baking powder, cinnamon and salt. Set aside.
- Beat together the eggs, maple syrup, oilive oil, yoghurt, and vanilla. Stir in the zucchini.
- Add the dry mix to the wet mix, and gently fold together. Be careful not to over mix.
- Line a loaf pan with parchment paper. Add the batter to the pan, and smooth the top with a spatula.
- Bake for 48-52 minutes, until golden brown and springy to the touch. Allow to cool in the pan for 10 minutes, then remove to cool fully on a wire rack.
Looking for some more #quarantinebaking to do? How about a classic with my Chocolate Chip Cookies? Or try your hand at bread with this ultra easy No Knead Bread! And of course, wash your hands, count your blessings, and stay healthy!