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Recipes

Spelt Zucchini Loaf

Spelt Zucchini Loaf

Recipes

Spelt Zucchini Loaf

August 16, 2020


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.

12 comments


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

    HOlly on

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

    Alessandra on

  • 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

    Kathy Morrison on

  • Hi Gina! We would suggest subbing some of the oil with apple sauce or mashed banana. The results won’t be exactly the same but probably delicious! If you try it, let us know how it goes!

    Flourist on

  • This loaf was super easy to make but next time I would want to reduce the oil or substitute some of it…any suggestions? Thanks for this recipe!

    GIna on

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