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5 from 1 vote

Fresh Milled Zucchini Bread

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.
Prep Time20 minutes
Cook Time55 minutes
Rest Time15 minutes
Total Time1 hour 30 minutes
Course: Breads
Keyword: Fresh Milled Zucchini Bread
Servings: 1 Loaf
Calories: 274kcal
Author: Ashley Nicole

Equipment

  • Harvest Grain Mill - White
  • Soft White Wheat Berries

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.
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