Looking for a way to disguise vegetables as tasty treats? Either way, this recipe is a great way to do it and add a fun flavor combination with Whole Grain or Super Sprout™ Einkorn! This recipe makes two 9x5 inch loaves. 

Tips to make this recipe work for you:

Want a sourdough option? Substitute sourdough starter for the baking powder and baking soda. You'll want to use about a half cup of really active starter. Depending on the mass of any toppings you use and how thin or thick your zuccini is grated, a starter might give you a more dense loaf, so feel free to experiment with different combinations!

Don't want to use chocolate chips? Use nuts, dried fruit, or make it without the topping for a gorgeous fall bread that will display spreads, jams, and jellies well.

Love chocolate? We used mini semi-sweet morsels to minimize structural impact with the bread and allow it to rise fully. Larger additions may create a more dense bread-but it will be good either way!

Don't have a fancy food processor or way to shred zucchini? We used a cheese grater and it worked just fine! Small or large pieces will work equally well in this recipe, so make it your own.

 

 Chocolate Chip Zucchini Einkorn Bread

4 cups Lindley Mills Whole Einkorn Flour

3 teaspoons of ground cinnamon

1/2 teaspoon ground nutmeg

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1-1/2 teaspoons salt

3 large eggs

1-3/4 cup granulated sugar

2 cups grated zucchini - do not remove liquid (usually 2 medium or 1 large zucchini)

1 cup (2 sticks) unsalted butter melted and cooled

2 teasoons vanilla extract

1 cup "toppings" could be nuts, chocolate chips, dried fruit or a combination, but don't exceed 1 cup of add ins.

 

Instructions:

1. Preheat oven to 325 degrees Fahrenheit and place rack in the middle. Grease 2 pans, 9x5, with cooking spray and put strips of parchment inside to help you "ease" the loaves out slowly without breaking them at the end.

2. Mix Whole Grain Einkorn Flour, cinnamon, nutmeg, baking soda, baking powder, and salt together well.

3.Whisk eggs into sugar in another bowl. Then add zucchini, vanilla, and melted but cooled butter. Mix thouroughly.

4. Combine wet and dry ingredients and stir lightly until just combined, do not overmix. Just stop as soon as all the dry ingredients are wet. Stir in any toppings (do not exceed 1 cup total). Minimize stirring as much as possible for maximum rise.

5. Batter will be wet, almost pourable. Divide evenly between pans and bake for 55-65 minutes, or until a toothpick comes out clean from the center. Pull out and sit on wire rack for 10 minutes, then very carefully turn out onto the rack to cool completely. Use parchment "handles" as needed. Bread will continue to cook even once turned out, so let it cool completely (or as long as you can stand to wait!)

6. (This is the best part...) Enjoy!