I typically like to pick my zucchini when they are small. But when we returned after having gone hiking and camping for a week, our plants produced some of the most massive zucchinis I had ever seen. Having grown up making zucchini bread, this was the natural solution for how to use them.
Unlike the bread I made growing up, this has less sugar, and uses the einkorn ancient grain flow with a low gluten index. Bon appétit!
- 2 cups shredded zucchini
- ½ teaspoon salt
- 2 large, organic free-range eggs
- ⅓ cup melted butter
- 1/8 cup sugar
- 10 mg stevia
- 1 teaspoon vanilla extract
- 2 cups einkorn flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Shred the zucchini and set aside. Combine the flour, salt, cinnamon, and baking powder. Add the eggs, sugar, stevia, vanilla extract, and butter. Mix all of the ingredients together. I keep the liquid from the zucchini in order to make the bread moist.
Place the batter into a greased and flour bread pan and bake at 350ºF for 40-60 minutes. Let cool in the pan for 20 minutes, then remove.