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Einkorn zucchini bread sliced

Einkorn Zucchini Bread Or Zucchini Cake Recipe

Food For Life Garden
A bold, moist, rich, and complex flavored zucchini bread made with gut friendly ancient grains. Turn it into a cake by baking it in a cake pan and frosting with cream cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Servings 4 loaves

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 9x13 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 9x13 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 or queso fresco. Or use a fresh made bonny clabber.
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)
Keyword Zucchini, einkorn, muffins, sheet cake, cream cheese frosting, panela sugar recipe, ancient grains, healthy baking