Einkorn zucchini bread is a boldly flavored, rich, moist zucchini bread with a complex flavor that will leave you satisfied and looking forward to more.

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Make zucchini bread using an ancient whole grain, that is more gut friendly than modern wheats and contains all the nutrients of whole grains. To boot, it is super delicious and wether you’re looking for healthy or not, you will love its bold flavors and perfect moist texture! Try making a cake with this recipe by baking it in a cake pan and adding a cream cheese frosting!
Jump to the Einkorn Zucchini Bread Recipe
The sudden appearance of a monster in your garden
You’re in the garden, picking your everyday veggies that are good and ready, when suddenly your foot slams into – a rock? Oh shoot! It’s a monster!
So you carefully pull away the leaves that have kept it hidden, admire the scene for a moment and then take on the behemoth. After some wrestling, you finally get it loose from the vine and after a bit of a struggle, manage to pick it up and take the 5 pound super-veg home.
On the way to the kitchen you ponder, ‘wow, where did that come from, I swear it was not there before’. You’ve been picking every day and it wasn’t there yesterday or the day before. But there it is, staring at you with that “ok, now what do we do?” kind of vibe.
And that is your new challenge for the day, what to do with it. Feed the pigs? Compost? Bury it? How about making the best ever einkorn zucchini bread? That gets my vote!
Best thing to do with an overgrown zucchini

Nothing calls for zucchini bread as loudly as an overgrown missed zucchini. Those critters just seem to triple overnight and suddenly they are the perfect candidate for a baking session. What a delightful problem to come across! And it is the best motivation for making a zucchini bread, or two or three. They do freeze really well too, so stock up for the times when those prolific zucchini plants give up for the year and when, after wishing for a time now that they would quit already, now you’re suddenly regretful for the loss.
Zucchinis are quite shelf stable too, especially when they grow out to a good size. I’ve had some last for a month in a shady dry spot no problem before I found the time to deal with it. Mature zucchinis are not the best texture for fresh use anymore, but they will lend themselves perfectly for grating and baking with, and the drier flesh will yield a better texture in the final zucchini bread.
Why I developed this recipe for einkorn zucchini bread

I’m not a lover of bland foods. I appreciate a dish with gourmet delicate flavor on occasion, but I don’t normally get excited about foods that taste understated and boring. So most of my cooking involves bold spices and herbs that make my taste buds do a jig. I enjoy sweating a little from a boldly flavored dish with a decent amount of cayenne pepper or a very strongly flavored ginger beer.
My zucchini bread doesn’t have cayenne pepper in it, or ginger, but it has some vibrant flavors of cinnamon, cloves, cardamom and nutmeg. And the sweetener I use gives it a great complexity that is hard to match with just plain sugar. Using whole grain einkorn flour gives it a slightly robust texture that makes complements well the bold flavors of the other ingredients.
This recipe is based on an old Amish recipe that I’ve been using for about 4 decades, since visiting an Amish community in Pennsylvania. There I ate amazing food at the ‘Good n’ Plenty’ restaurant and acquired a couple of cook books, which I’ve used quite often as inspiration since. My recipe is an adaption of the recipe you find in Rachel Pellman’s book ‘From Amish And Menonite Kitchens‘, the 1984 edition. I checked amazon and found a later version of it if you want to check it out. It’s a great cook book.
How my einkorn zucchini bread recipe evolved
But as always, I must meddle with all recipes. It’s a problem I’ve had all my life, I just can’t leave a recipe alone the way it’s written, not even my own. I have read many cookbooks like novels from front to back and load my brain with ideas and when I go and make some of them, I make them my own way.
There is always something that I feel would really make it zing! Or something that would make it pop! I’ve been wrong a few times, the zing turned into a bust and the pop into a plop. But those were rare cases. Most of the time, I end up very pleased with my creations and swear to make them exactly like that from now on. That is if I would ever remember to write it down.
My biggest problem with any recipe is that I make it, get busy with other things, and then forget what I did to make it taste so amazing. But I did write down my zucchini recipe and while I tinker with it almost every time, I usually stick closely to my adaption, which is nothing like the original Amish recipe that I started with anymore.
Can healthy food really taste better?
One reason for meddling with recipes is because I always strive to make a ‘healthy’ version of it. My main motivation is that it makes me feel better. But my very close second goal is that it will taste better. Most of the time it does in my opinion.
It thrills me, to cook up healthy food, which tastes better than the ‘unhealthy’ version. But alas, I do enjoy eating some ‘unhealthy’ foods when they taste amazing, such as the custard filled, buttery, flakey almond croissants that a friend sells at the farmer’s market here in town. Out of this world. I wouldn’t even try to make a ‘healthy’ version of it. I’ll just concede these are best the way she makes them and I’ll limit my consumption to a very occasional treat.
But there are many foods that can be produced with healthy ingredients and they taste awesome! One such is the einkorn zucchini bread. I used to make the conventional way for years and loved it, but realized that it can be improved. It can totally rock with wholesome ingredients and while it may not ultimately qualify to be stamped a ‘health food’, at least it is full of healthy goodness that can be enjoyed often, not just as an occasional treat and without any guilty feelings.
So here it goes…
Einkorn Zucchini Bread Recipe
Makes 2 loaves of the most delicious einkorn zucchini bread you’ve ever tasted!
Equipment:
Large mixing bowl: Use this for mixing your wet ingredients
Medium mixing bowl: Use for mixing your flour and dry ingredients
Box grater or food processor: For grating your zucchini
Hand mixer, stand mixer or egg beater: For creaming the wet ingredients
4 loaf pans or one loaf pan and one 9×13 baking dish: Use the 9×13 baking dish if you are going to cut it into bars and frost it. You can also use two muffin tins to make muffins, just line with paper inserts.
Silicone spatula: For getting all the batter out of the bowl and smoothing the top of the batter in the pans.
Parchment paper (optional):

I highly recommend using parchment for lining the dish. You can also use a non-stick spray oil. I don’t use them anymore, since they don’t work very well in an outdoor kitchen. You can also use butter or oil to grease your forms, but I find that the loaves still stick. If you do grease, be sure to also dust with flour, which helps a lot.
Cooling rack: Place your finished zucchini bread pan on the cooling rack to avoid cracking a glass baking dish or to ruin your table. If you like a more dry zucchini bread you can also take the bread out of the pan five to ten minutes after it’s done baking. Then invert it onto the cooling rack. You’ll get a better crust that way.
Grain mill if you start with whole einkorn berries: I recommend always grinding your whole grain flour fresh. You’ll need a couple of cups of einkorn berries to grind into flour, depending on how fine or coarse you like it. For a sweet bread like zucchini bread or a more cake-like consistency, choose the fine setting. My electric Mockmill makes very fine flour which works great for this recipe
Einkorn Zucchini bread Ingredients:

Eggs
Use large size eggs for this recipe. You can also use whole frozen eggs or water glassed eggs for this if you don’t have fresh ones.
Panela sugar

This is natural, unrefined cane sugar. Other names for it are sucanat, jaggery, or rapadura. Juice from sugar cane is extracted, then dried to make panela sugar. This results in amber colored granules that contain all the molasses, minerals and other nutrients that are originally in the extracted juice. Nothing refined, added or taken away.
This kind of sugar is not used much here in North America, but it is very popular in Latin America, Mexico and other countries, where it is often sold as solid bricks. However, it is starting to gain more of a following in these parts. It’s very flavorful and adds a welcome complexity to this bread. And your einkorn zucchini bread with Panela sugar will taste unlike any that is made with just plain sugar or even brown sugar.
But you can substitute with brown sugar if that is what you have or half white and half brown sugar for a lighter flavor. In any case, I will always suggest choosing organic cane sugar to reduce your intake of pesticides. These are used heavily on conventional sugar cane, and certainly on GMO beets, which is the source for most plain white or brown sugar from the grocery stores.
Oil and/or Butter
I recommend either avocado oil or coconut oil. Butter would be another great healthy option to use, as well as a good homemade lard. Lard may lend an off-flavor though. You will get the best result using half and half. Oil will make the bread richer and more moist and butter adds great flavor.
Applesauce, pear sauce or other fruit preserve (optional)

Oil is necessary to yield a moist, rich loaf of zucchini bread. However I prefer to replace some of the oil with some unsweetened applesauce or other fruit sauce. It cuts down on the expensive oil use, and it makes the bread a little lighter tasting than the traditional recipes. I prefer my zucchini bread a little less oily than what the traditional recipes require. Additionally, it also lends a more complex, flavor to the zucchini bread. Usually I replace ¼ of the oil with fruit sauce. I’ve used apple and pear sauce in the past, but I think plum sauce would work great as well.
Another option for reducing oil is to replace the reduced amount with Greek yogurt.
Vanilla extract
I stopped making my own, because organic vanilla beans are just so expensive and organic or non-GMO alcohol is too. I don’t save much money by making my own, so I usually buy organic vanilla extract from Azure Standard, which is very reasonable when compared with others, even conventional ones. But if you don’t want to shop from a buyer’s club, here is an organic vanilla on Amazon.
Einkorn flour

The most ancient, earliest wheat type grain that we know today is Einkorn, triticum monococcum. It is a simple grass that has never hybridized and has just two pairs of chromosomes or 14 total, compared with 42 in conventional wheat. It has a low gluten content and a high protein level. And it contains large amounts of nutrients that are missing in modern wheat. Einkorn is the same as it was back in the ancient beginnings of farming.
Einkorn lacks the D chromosome and the types of proteins that many people can’t tolerate and which very often is the cause for sensitivity to wheat. For that reason Einkorn is often tolerable for people with wheat or gluten intolerance. Einkorn has gained in popularity in the last few years because of this reason.
What might cause wheat intolerance
Modern wheat intolerances were unknown over a century ago, when Einkorn, Emmer, Spelt and Khorasan wheat were the varieties grown and consumed by people. Greed and the industrialization of farming during the green revolution, has prompted the hybridization and genetic alteration of wheat to become what we use now in almost all wheat based foods that we consume regularly.
Could there be a correlation between the sudden rise of wheat intolerance and the modern day alterations made to the wheat we consume? I strongly believe that. And to make matters worse, glyphosate and other pesticides are in heavy use with wheat, especially since the introduction of GMO products, which were designed to be used in combination with pesticides.
Could some of the problems we have stem from pesticide intolerance due to the extremely high levels of it in our food supply? That is certainly my opinion after reading a stack of literature and listening to many lectures by science professors, doctors and other knowledgeable authorities.
Einkorn, a possible solution
Partly for those reasons, I have replaced a lot of wheat with Einkorn in the last few years. But also because I think it’s just plain cool to use an ancient grain that even Ötzi, the hunter who was found frozen in the Italian alps, was eating millennia ago.
And I really like how superior it is for baking sweet breads, cakes and cake like items. Einkorn flour has a subtle nutty flavor and is much like soft pastry wheat in consistency. And best of all, it works really well when baking zucchini bread.
If you grind your own einkorn berries, set it on very fine if you want a more cake-like consistency in your bread. And it does make a difference to have freshly ground flour versus pre-ground flour that sat on the shelf for a few months. If you want to use purchased flour, it does work just fine, but I suggest you keep it in the refrigerator or freezer between uses, to keep it fresh.
On a side note, you can use any flour you like. White flour will give you more of a cake-like zucchini bread while hard red whole wheat flour will make it turn out very robust and similar to a bran muffin in texture. Einkorn will be kind of a middle of the way texture between the two and you get the whole grain benefit.
Salt
I always encourage anyone to use some kind of sea salt or mineral rich salt for any baking or cooking. Table salt has questionable additives and no nutritional value at all. It just adds more salt to your diet. While salt is essential for our health, excessive salt is not good and if it’s nutritionally empty, it has no other value.
Our bodies need many trace minerals that are not easily found in foods due to depleted soils. Table salt does not supply any of these. Seasalt on the other hand, is full of trace minerals, either from ancient sea deposits inland or marine nutrients from evaporated ocean water. Many of these trace minerals are hard to get from any other source, so if your intake of salt can supply those micro nutrients as well, I feel that it is prudent to enrich our diet with such nutrients by eating a salt that is full of it. Redmond’s Real Salt, Himalayan Pink Salt and Celtic Sea Salt are three possible options for mineral rich salt we can use in daily cooking.
In einkorn zucchini bread, salt is a minor ingredient, but it helps magnify the sweetness in the bread oddly enough. So a few pinches added to the recipe helps with the overall flavor.
Baking powder
This is necessary to give the bread its rise, since we’re not using yeast or sourdough in this recipe, however, I will be posting a sourdough version soon. I prefer to use an aluminum free baking powder.
Baking soda
Acts alongside the baking powder to give rise to the zucchini bread. Both will do their magic for a nice fluffy result.
Cinnamon powder
All the spices we use here have health benefits. Some are powerful antioxidants or anti-inflammatory. You could make concentrated spice cookies out of these to take as medicine for many ailments. But we’ll use them a bit less concentrated here in this zucchini bread. They do add health benefits nevertheless. And they are absolutely what gives zucchini bread its distinct flavor and aroma. They are what give zucchini bread its character and often what sets one apart from another.
I couldn’t imagine life without cinnamon powder. And for zucchini bread it’s kind of a must in my book. Unless you’re allergic or you ran out, don’t skip this.
Nutmeg powder
It is another one of those magic ingredients that elevate the flavor of the zucchini bread from mundane to superlative.
Clove powder
Same for cloves. They really shine through in a zucchini bread with their strong, pungent flavor and aroma. Definitely worth adding, but sparingly! Don’t overdo it with the clove powder, it is strong!
Cardamom powder
I rarely see cardamom powder in any American recipes, let alone in zucchini bread. In my opinion it adds an exotic quality to baked goods. In Germany we used cardamom for many of the Christmas recipes such as gingerbread and spice cookies, as well as for mulled wine. I love to add it to my zucchini bread. Cardamom is also very healthy. It is in the same family as its more famous cousins, ginger and turmeric. I think it deserves more popularity.
Ginger
I sometimes use ginger in my zucchini bread, because I love ginger! You can use it either dried and ground, fresh grated, or use convenient Fermented Ginger Paste (reduce or omit the salt in the recipe if you do!).
Preserved lemon paste or chopped rind (optional)
I love using preserved lemon paste or rind in so many foods and this zucchini bread is no exception. This will lend a citrusy note to your Zucchini bread. Used sparingly it will add a more complex flavor to the zucchini bread. Use more if you’re going for a lemon zucchini bread.
Zucchini

And the star of the show! Zucchini bread is not only the saving grace for having to deal with an overgrown monster zucchini. But really, zucchini bread elevates an overgrown zucchini to a delicacy. They need each other. Be sure to scoop out the spongy middle to add to your next soup stock (toss into a freezer container and keep it in the freezer for the next stock production). Or compost it, or mulch your garden with it, bury it on the side of the garden or feed it to the chickens or pigs. They will love you forever (don’t you wish?)
Using a box grater or your food processor, grate the zucchini skin and all. If your zucchini is really overgrown and the skin has turned hard, then by all means, trim it off first.
Walnuts (optional)

Now we come to an optional ingredient, which in my opinion is not optional. That is walnuts. Black walnuts or english walnuts are both delicious in zucchini bread. However, if you’re allergic you’d want to leave them out, of course. But I feel the taste of the walnuts and to have something of texture when you’re eating the bread, is just hard to go without. So go ahead and put those in, will ya?
Other optional ingredients:
Raisins are great to add. I find them too sweet in my einkorn zucchini bread, although I think they are almost essential in pumpkin bread. It is probably very much is a personal preference.
Chocolate chips are one of my favorite ever food as long as they are dark and not too sweet. I just absolutely adore chocolate. It’s my addiction, my daily sustenance, wow, right? But now comes the kicker. I do not like them in my zucchini bread. I know that’s totally weird, because most people wouldn’t be without chocolate chips in their zucchini bread, but that’s not me. I’m not sure why, but chocolate chips belong in chocolate chip cookies, brownies, or to be eaten by the handful, but not in zucchini bread. So this is personal too. I won’t try to sway you.
Other nuts: Walnuts are the perfect nut for zucchini bread, but I do like pecans in it too. Experiment. Hazelnuts are probably really good too, and that makes me think. How about ground hazelnuts to replace some of the flour. That might be really tasty. Hmm… maybe next time!
Cream cheese Frosting: I’m listing a traditional cream cheese frosting here, but you can make it with unsalted homemade Chevre, Clabber cheese or Queso Fresco cream cheese. You’ll also need unsaltened, softened butter, vanilla extract, a pinch of salt and powdered sugar.
Instructions for making einkorn zucchini bread:
Prepare
Preheat the oven or your BBQ grill to 350 degrees.
Gather and measure out all your equipment and ingredients.
Line baking pans with parchment or grease. If you use parchment, be sure to make nice flat corners so your dough won’t run into them when you fill the pans.
Combine the dry ingredients

Step 1: Combine dry ingredients
Combine all the dry ingredients except the walnuts In the medium bowl, and mix well. Sift the baking powder and soda or pour it into your hand and crush any chunks before adding. I hate it when I eat a slice of delicious zucchini bread and suddenly I bite on a chunk of baking soda in it that didn’t get broken up. It ruins everything!
Mix your wet ingredients
Step 2: Add Eggs

Break the eggs into a large bowl.
Step 3: Add the Panela sugar.

With a wire whisk, egg beater, hand mixer or stand mixer, cream the ingredients till they are airy and fluffy and turn a lighter color.
Step 4: Add Oil, applesauce, and vanilla

Measure out and mix the oil, apple sauce and vanilla (I do that all in one glass measuring cup). Then slowly pour the mix into the egg and sugar batter with the beaters running.
Step 5: Add the grated zucchini and walnuts

Add the zucchini and walnuts if you’re using them and gently stir them into the batter.
Step 6: Now add the mixed dry ingredients.

Fold the dry ingredients into the batter with a spatula, a dough whisk or large spoon till just combined. Be gentle here and don’t over mix, or your bread will turn out dense.
Step 7: Pour into prepared baking pans.

Fill your baking pans about 2/3 to 3/4 full. If you have extra batter, bake it in a ramekin dish or similar to make a mini cake. That’ll be your treat when it’s done.
Step 7: Bake the Einkorn zucchini bread
Bake Loaf pans at 350 degrees for 60-75 minutes. Check after 60 minutes to avoid overbaking. If you’re using a 9×13 sheet cake pan, check after about 50 minutes. It might get done a little sooner than the loaf. If you’re deciding to make muffins, check after 30 minutes for the regular sized ones.
Insert a clean knife or toothpick and if it comes out clean, your zucchini bread is finished. Otherwise bake another 10-15 minutes and check again. Make sure it is baked all the way through or it will be doughy in the middle and flatten.
If your zucchini bread is starting to turn dark, loosely cover it with a piece of aluminum foil. I like to use foil under the pans, to keep the bottom from getting too dark.
In case you don’t have an oven, try your BBQ. I can fit one loaf pan and one large 9×13 pan on the small top rack in the BBQ.

Turn off the oven and place the baking pans on a cooling rack. I cover them with a clean towel to keep the bugs out. Let the zucchini bread cool in the pan if you like a moist bread. If you prefer a drier bread, wait 10 minutes, then invert the pans and drop the bread onto the baking rack. Flip to be upside up and cover with a towel till it’s room temperature.
Now enjoy or freeze your Zucchini bread. Tip: It always tastes even better the next day when the ingredients have had a chance to meld.
Optional: Frosting the muffins or sheet zucchini bread

Your zucchini bread will be really good on its own, but turns into a sweet dessert treat with some frosting. Make a cream cheese style frosting with unsalted chevre or queso fresco. Or use a fresh made bonnyclabber frosting as I did.
Simply blend your choice cheese with powdered panela sugar, honey, or maple syrup to taste and add a teaspoon of vanilla if you prefer. Maple syrup or honey tend to soften the cheese a little much, so go sparingly on those. I make powdered panela sugar in my electric spice grinder.
You could also add cinnamon to your frosting for extra flavor.
Or make a traditional cream cheese frosting with butter and use any of the homemade cheeses or store-bought Philadelphia cream cheese: Whip 8 oz cream cheese and 1/2 cup softened butter till smooth. Add 1 tsp vanilla extract, pinch of salt and 4 cups powdered sugar (500g finely ground sugar or other sweetener to taste)
Bon Apetit!
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And be sure to comment below with your ideas for the best optional ingredients in zucchini bread. If you like this recipe, I’d be ecstatic if you come back to give me 5 stars. Don’t forget to share this recipe and check out my many other recipes here at foodforlifegarden.com. I appreciate your visit!
What to read next
Bonnyclabber – What is clabber milk and its uses Learn to make bonnyclabber, the original cheese. Nature’s way of preserving milk. A tasty, creamy cheese that makes a really good frosting for einkorn zucchini bread.
Cajeta – Make this ultra-delicious, uniquely flavored, goat’s milk based Mexican caramel to use as a topping for ice cream, pancakes, cheese cake, waffels and more. Or use to stuff sandwich cookies, or make frosting!
Fermented Ginger Paste – A convenient way to have ginger on hand when you need some, either as seasoning in cooking or baking, or to use this powerful ally in your daily health routine.
Preserve Eggs In Lime Water – Store fresh eggs for a year or longer in a lime water solution and use them like fresh eggs even after a year.
Zwiebelkuchen a German onion pie – Delicious German fall tradition. Make some today, you won’t regret it!
Make an ancient grain sourdough bread – The easiest sourdough sandwich style bread you can imagine. No kneading required and it bakes up nicely airy and chewy and tastes amazing.
Make your own chevre cheese from scratch How to make super versatile creamy, spreadable cheese that can be used as a dip, or spread, for baking, for savory or sweet shakes, fresh or aged. Replace store bought cream cheese with this healthy version!
Gingerbug recipe – Make your own soda starter you can use to create your own ginger beer, root beer and other fizzy soft drinks.
Pin This Einkorn Zucchini Bread Recipe

Einkorn Zucchini Bread Or Zucchini Cake Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Box grater or food processor
- Hand mixer, stand mixer or egg beater
- 4 loaf pans, or 1 loaf pan and one 9×13 baking dish or two 12 cup muffin pans.
- Parchment paper (optional)
- cooling rack
- Grain mill if you start with whole einkorn berries
- Silicone spatula
Ingredients
- 6 Eggs
- 3 cups Panela sugar or sucanat
- 1 ½ cups Oil and/or Butter – half and half yields the best flavor and texture
- ½ cup Applesauce, pear sauce or other fruit preserve (optional) – use ½ cup more oil if you're not adding the applesauce.
- 4 tsp. Vanilla extract
- 6 cups Einkorn flour
- 1 tsp. Salt
- 2 tsp. Baking powder
- 2 tsp. Baking soda
- 4 tsp. Cinnamon powder
- 1 tsp. Nutmeg powder
- 1 tsp. Clove powder
- 1 tsp. Cardamom powder
- 1 cup Walnuts
- 6 cups Zucchini grated
Instructions
- Preheat the oven to 350 degrees.
- Gather all your equipment and measure out your ingredients.
- Line baking pans or muffin tins with parchment or grease and flour the pans.
- Combine all the dry ingredients except the walnuts In the medium bowl, and mix well. Sift the baking powder and soda or pour it into your hand and crush any chunks before adding.
- Break the eggs into a large bowl.
- Add the Panela sugar.
- With an egg beater, hand mixer or stand mixer, cream the ingredients till they are airy and fluffy and turn a lighter color.
- Measure out and mix the oil, apple sauce and vanilla (I do that in just one measuring cup) and slowly pour into the egg and sugar mix with the beaters running.
- Using a spatula, dough whisk or large spoon, add the grated zucchini and gently stir into the wet batter.
- Add the walnuts and stir them in.
- Now add the mixed dry ingredients. Fold them in with a spatula or large spoon till just combined. Be gentle here and don’t over mix, or your bread will turn out dense and flat.
- Pour into prepared baking pans.
- Bake Loaf pans for 60-75 minutes. Check after 60 minutes to avoid overbaking. If you're using a 9×13 sheet cake pan, check after about 50 minutes. It might get done a little sooner than a loaf. If you're deciding to make muffins, check after 30 minutes for the regular sized ones.
- To test if the zucchini bread is done baking, insert a clean knife or toothpick. If it comes out clean, your zucchini bread is finished. Otherwise bake another 10-15 minutes and check again. Make sure it is baked all the way through or it will be doughy in the middle and flatten.
- Turn off the oven and place the baking pans on a cooling rack. I cover them with a clean towel to keep the bugs out. Let cool in the pan if you like a moist bread. If you prefer a drier bread, wait 10 minutes, then invert the pans and drop the bread onto the baking rack. Flip carefully to turn it upside up and cover with a towel till it's room temperature.
- Now enjoy or freeze your Zucchini bread. Tip: It always tastes even better the next day when the ingredients have had a chance to meld.
- See the notes for frosting the muffins or sheet zucchini cake
Notes
Optional: Frosting your zucchini bread
Make a cream cheese frosting with purchased cream cheese or better, unsalted chevre, queso fresco, or bonnyclabber. Simply blend your choice cheese with powdered panela sugar, honey, or maple syrup to taste and add a teaspoon of vanilla if you prefer. Honey or maple syrup tend to soften the cheese a little much, so go sparingly on those. I make powdered panela sugar in my electric spice grinder. You could also try to add cinnamon to your frosting for extra flavor. You might opt to serve the frosting on the side when serving the zucchini bread loaf slices. Or make a traditional cream cheese frosting with butter and use any of the homemade cheeses or store-bought Philadelphia cream cheese: Whip 8 oz cream cheese and 1/2 cup softened butter till smooth. Add 1 tsp vanilla extract, pinch of salt and 4 cups powdered sugar (500g finely ground sugar or other sweetener to taste)Pin This Post

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Grain mill
Panela sugar
Redmond’s real salt
Himalayan pink salt
Celtic sea salt
Organic vanilla on amazon
Organic vanilla extract from Azure Standard
Hamilton Beach hand mixer
Kitchen Aid Stand mixer
Oxo Egg beater
Honey
Maple syrup
Einkorn berries
Einkorn flour
Danish dough whisk
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