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Spelt Zucchini Loaf

This is the time of year when the summer harvest is bountiful, when zucchini, tomatoes and corn are often present at every meal. Use up some of the zucchini by baking it into this moist and flavourful loaf or in muffin tins for an easy and transportable snack.

Spelt Zucchini Loaf
2 cups (400 g) zucchini, grated and packed down
2/3 cups (160 ml) neutral oil
2 eggs
1/2 cup (75g) brown sugar
1/4 cup (50 g) sugar
1 tsp vanilla
2 cups (290 g) Whole Grain Spelt Flour
3/4 tsp cinnamon
1/8 tsp ground nutmeg
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tbsp sugar

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

Grate zucchini on the largest grater size, do not strain liquid. In a large bowl, mix together grated zucchini, oil, eggs, sugars, vanilla and salt.

In another bowl, whisk together the Whole Grain Spelt Flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Fold the dry ingredients into the zucchini mixture until thoroughly combined and no dry spots of flour remain, be careful not to over mix.

Pour batter into the prepared loaf pan and generously sprinkle 1 tbsp sugar all over the top of the batter (this creates a nice crunchy, sugary top).

Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Allow to cool completely before removing from pan and slicing.



I just baked this to use up some of my garden’s zucchini in four small loaf pans. They took 35 minutes in the oven. Definitely a keeper! Thanks for the recipe!!


Made this as is except I cut back the oil and added two bananas. It will definitely be my new “go to” loaf recipe. I suspect it would be good as muffins also. I am loving your products and have become a huge fan. Thank you!


My brother in law made this bread and it was fantastic, very moist.


Hi Kathy! Either of those flours, or a blend of the two, would work great!

Kathy Morrison

Curious I do not have whole grain spelt I have sifted spelt and whole grain red fife what would be you recommendation half and half?? Or all of the same flour? Thank you. I hope to bake tomorrow

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