Name: Fresh Milled Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 cups flour (freshly milled from soft white wheat berries); ½ tsp baking soda; ½ tsp baking powder; 1 tsp mineral salt; 1 tsp ground cinnamon; 2 large eggs; ½ cup butter, melted and cooled slightly; 1 cup sugar; 2 tsp vanilla extract; 2 cups shredded zucchini (do not drain)

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Nothing says summer baking like pulling a warm loaf of zucchini bread out of the oven. This fresh milled zucchini bread recipe is light, fluffy, and packed with wholesome flavor from freshly ground soft white wheat berries. It’s the perfect way to use up an abundance of garden zucchini while enjoying the nutty flavor and nutrition that only fresh milled flour can bring.

If you’ve never baked with fresh milled flour before, this recipe is a gentle and delicious introduction. You’ll taste the difference in every slice, the loaf is tender, moist, and just sweet enough, with hints of cinnamon and vanilla.

the best fresh milled zucchini bread on a wooden cutting board , sliced and next to a zucchini.

If you loved this Fresh Milled Zucchini Bread, be sure to check out some of my other homemade favorites! My Old Fashioned Zucchini Bread is a reader favorite and always a hit, and my cozy Blueberry Tea Cake is perfect with a cup of coffee or tea. For something savory, don’t miss my comforting Rabbit Pot Pie or my hearty Venison Stew—both perfect homestead meals. And if you’re looking for more fresh bakes, my Sourdough Pumpkin Bread and Apple Oatmeal Cookies are must-tries!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).

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Fresh Milled Zucchini Bread Recipe

Fresh Milled Zucchini Bread

Yield: 1 Loaf

Prep Time: 20 minutes

Bake Time: 55 minutes

Rest Time: 15 minutes

Total Time: 1 hour 30 minutes

This Fresh Milled Zucchini Bread is soft, moist, and full of warm cinnamon flavor. Using freshly milled soft white wheat berries gives the loaf a wholesome, nutty flavor that pairs perfectly with garden-fresh zucchini. It’s the perfect way to enjoy summer’s bounty, and the tender crumb and sweet aroma make it a family favorite for breakfast, snacks, or dessert.

Ingredients

2 cups flour (freshly milled from soft white wheat berries)
½ tsp baking soda
½ tsp baking powder
1 tsp mineral salt
1 tsp ground cinnamon
2 large eggs
½ cup butter, melted and cooled slightly
1 cup sugar
2 tsp vanilla extract
2 cups shredded zucchini (do not drain)

Instructions

Preheat Oven: Set oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients: In another bowl, beat the eggs, then stir in melted butter, sugar, and vanilla until well combined.
Combine Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined.
Add Zucchini: Stir in the shredded zucchini. The batter will look thick at first but will loosen as the zucchini releases moisture.
Rest Batter: Allow the batter to sit for 15 minutes. This step helps the fresh-milled flour fully hydrate for a softer loaf.
Bake: Pour batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.

Notes

Fresh Milled Flour: Soft white wheat is ideal for quick breads—it produces a tender crumb and mild flavor. If using hard wheat, expect a heartier loaf.
Sugar Adjustments: You can reduce the sugar to ¾ cup if you prefer a less sweet bread, or swap part of it for honey or maple syrup.
Add-Ins: Mix in ½ cup chopped nuts, raisins, or chocolate chips for extra flavor and texture.
Storage: Wrap cooled bread in parchment and store at room temperature for 2–3 days, or freeze for up to 3 months.

Why You’ll Love This Fresh Milled Zucchini Bread

There are a lot of zucchini bread recipes out there, but this one stands apart because of the flour. Using freshly milled flour from soft white wheat berries makes all the difference. Here’s why:

Nutrient-rich: Freshly ground flour retains all the bran and germ, unlike store-bought flour which is stripped of much of its nutrition.
Flavorful: The mild nuttiness of soft white wheat complements the sweetness of zucchini perfectly.
Moist & Tender: The shredded zucchini keeps the loaf soft without needing extra oil.
Simple Ingredients: No complicated swaps or hard-to-find items—just pantry basics.
Perfect for Any Occasion: Slice it for breakfast, tuck it into lunchboxes, or serve it as a cozy dessert with butter or cream cheese.

A healthy zucchini bread loaf set on top of a red and white towel. Fresh out of the oven.

Ingredients for Fresh Milled Zucchini Bread

Here’s what you’ll need to make one loaf:

2 cups flour – freshly milled from soft white wheat berries
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon mineral salt
1 teaspoon ground cinnamon
2 large eggs
½ cup butter, melted and cooled slightly
1 cup sugar
2 teaspoons vanilla extract
2 cups shredded zucchini – do not drain; the moisture keeps the bread soft

Ingredient Notes & Substitutions

Flour: Soft white wheat berries make a lighter loaf, but hard white wheat can be used for a heartier version.
Butter: Swap with melted coconut oil or avocado oil for dairy-free.
Sugar: Reduce to ¾ cup if you prefer less sweetness, or substitute half with honey or maple syrup.
Zucchini: Use small to medium zucchini for the best texture. No need to peel—just wash and shred.

How to Make Fresh Milled Zucchini Bread

Follow these easy steps to make a moist, flavorful loaf:

1.Preheat your oven to 350°F and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.

2. Prepare the flour by milling your soft white wheat berries until you have 2 cups of light, fluffy flour. Measure it after milling.

A NutriMill grain mill, milling flour into the bowl to make this healthy fresh milled zucchini bread recipe.

3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, mineral salt, and cinnamon.

4. Mix the wet ingredients: In another bowl, whisk the eggs, then add the melted butter, sugar, and vanilla. Stir until smooth.

5. Combine wet and dry: Gently fold the wet mixture into the dry ingredients. The batter may look thick at first.

6. Add the zucchini: Stir in the shredded zucchini. The batter will loosen as the zucchini releases moisture.

7. Let it rest: Allow the batter to sit for 15 minutes. This step is important when using fresh milled flour—it hydrates the bran and germ for a softer texture.

8. Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

A grainmill, a bowl of ripe zucchinis and a fresh baked loaf of zucchini bread.

Why Use Freshly Milled Flour?

If you’ve ever baked zucchini bread with store-bought flour, you know it’s a delicious, comforting quick bread. But when you switch to fresh milled flour, the difference is remarkable. Using flour milled straight from wheat berries means you’re baking with the whole grain—bran, germ, and endosperm—nothing stripped away. This not only improves the nutrition but also adds depth of flavor and texture you just can’t get from a bag of flour at the store.

Fresh milled zucchini bread is:

More nutritious – Fresh flour retains its vitamins, minerals, and natural oils that commercial flour loses during processing.
Better tasting – The subtle nutty flavor of freshly ground wheat pairs beautifully with zucchini and cinnamon.
Fresher and cleaner – You know exactly what’s in your flour: just wheat berries, with no additives or preservatives.
Perfectly moist – The combination of fresh flour and garden zucchini creates a loaf that’s soft, tender, and stays fresh longer.

Baking with freshly milled flour connects you to the old-fashioned tradition of scratch baking. Every slice of zucchini bread is not just a treat, but also a wholesome way to enjoy the fruits of your garden and the goodness of whole grains.

Moist sliced zucchini bread stacked on top of each other.

Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for 5–6 days.
Freezer: Wrap in parchment and place in a freezer bag for up to 3 months. Slice before freezing for easy grab-and-go pieces.

Serving Suggestions

Spread with butter or cream cheese for a simple breakfast.
Toast slices and drizzle with honey or maple syrup.
Serve with a hot cup of coffee or tea for a cozy snack.
Add chocolate chips or nuts to the batter for variety.

FAQs About Fresh Milled Zucchini Bread

Can I use store-bought flour instead of fresh milled?
Yes, you can substitute all-purpose flour if needed, but the flavor and nutrition won’t be quite the same as freshly milled flour.

Do I need to peel the zucchini first?
No, there’s no need to peel. The skin softens during baking and adds color and nutrients.

Why does the batter need to rest?
Resting the batter for 15 minutes gives freshly milled flour time to absorb liquid, resulting in a softer, more tender loaf.

How do I keep zucchini bread from being soggy?
Be sure to measure flour after milling and don’t overmix the batter. Also, test with a toothpick to ensure the loaf is fully baked before removing from the oven.

Can I double the recipe?
Yes! This recipe doubles easily, just bake two loaves side by side.