Fresh-Milled Zucchini Bread
If you have zucchini piling up on the counter, this fresh-milled zucchini bread is one of my favorite ways to use it. It's simple to make, stays nice and moist, and is a great everyday loaf for breakfast, snacks, or packing in lunches. Freshly milled soft white wheat gives it a soft texture without tasting heavy, and you can leave it plain or stir in walnuts, pecans, or chocolate chips if that's what your family likes!!
Every summer I end up looking for more ways to use zucchini, and this bread is always near the top of the list. It's an easy recipe to mix together, and it freezes well, so I usually make an extra loaf while I have fresh zucchini on hand.
If you need more recipe for using up zucchini, I also have these double chocolate zucchini muffins on the site that are fantastic, or fresh milled zucchini fritters if you're looking for something savory.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 10 minutes
- Servings: 1 loaf (about 10 slices)
- Difficulty: Easy
- Baking Method: Oven
- Best For: Breakfast, snacks, brunch, meal prep, and using up extra zucchini
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Zucchini Bread
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Zucchini Bread
- Other Delicious Fresh Milled Dessert Recipes
- Fresh-Milled Zucchini Bread
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Recipes You'll Love
Important Ingredients
- Freshly milled soft white wheat flour produces a tender crumb with a mild whole wheat flavor.
- Grated zucchini adds moisture while keeping the loaf really soft.
- Oil helps the bread stay moist for several days.
- Eggs provide structure and richness.
- Baking powder and baking soda give the loaf a nice rise.
- Vanilla extract adds warmth and enhances the sweetness.
- Walnuts, pecans, or chocolate chips (optional) easy ways to customize every loaf.
See recipe card for quantities.
Substitutions & Variations
- Use freshly milled hard white wheat instead of soft white wheat. In that case, reduce the flour to 1¾ cups (200 g) and add 1-2 tablespoons of milk if the batter seems too thick.
- I think this bread would work well with freshly milled spelt too, since it acts similarly to soft white wheat in things like this!
- Fold in chopped walnuts, pecans, or chocolate chips for extra flavor and texture.
How to Make Zucchini Bread
Step 1: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan (Image 1).
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt (Image 2).
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, and salt (Image 3).
Step 4: Add the wet ingredients to the dry ingredients and stir just until no dry flour remains. Fold in the walnuts, pecans, or chocolate chips, if using (Image 4).
Step 5: Pour the batter into the prepared loaf pan and smooth the top (Image 5).
Step 6: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack (Image 6).
Hint: you may already know this, but freshly milled flour absorbs moisture differently than store-bought flour. If your batter looks kind of thin after it's mixed, let it sit for about 5 minutes before deciding whether it needs more flour. Giving the flour a few minutes to hydrate usually makes a big difference.
Baking Schedule
- 9:00 AM - Preheat oven and prepare ingredients
- 9:15 AM - Mix batter
- 9:25 AM - Pour into loaf pan
- 9:30 AM - Bake
- 10:30-10:35 AM - Check for doneness
- 10:45 AM - Remove from pan
- 11:15 AM - Slice and enjoy
💭Crucial Success Tips
This zucchini bread is so much better if it's not overbaked! And since every oven bakes a little differently, start checking your loaf around the 55-minute mark, but don't be surprised if it needs a few extra minutes. A toothpick should come out clean or with just a few moist crumbs.
Recipe FAQs
Yes. Freshly milled hard white wheat works well if that's what you have. The loaf will be a little more firm than one made with soft white wheat, and you may need an extra tablespoon or two of milk if the batter feels very thick.
No. The peel is soft and bakes right into the bread. I simply wash the zucchini, trim the ends, and grate it.
Yes. Once the bread has cooled completely, wrap the whole loaf or individual slices well and freeze for up to three months. I like freezing slices because they're easy to pull out one at a time for breakfast or a snack.
How To Store Zucchini Bread
Store the cooled loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. Let slices come to room temperature before serving or warm them briefly in the microwave.
This zucchini bread also freezes very well. Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the refrigerator or on the counter before serving.
Other Delicious Fresh Milled Dessert Recipes
If you tried these fresh-milled zucchini bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Zucchini Bread
Ingredients
Dry Ingredients
- 2 cups freshly milled soft white wheat flour 220 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- ½ cup neutral oil 120 ml
- ¾ cup granulated sugar 150 g
- 2 eggs large
- 2 teaspoons vanilla extract
- 2 cups zucchini 250 g, grated
- ½ cup walnuts chopped, pecans, or chocolate chips (85 g, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, sugar, eggs, and vanilla until smooth. Stir in the grated zucchini.
- Add the wet ingredients to the dry ingredients and stir just until no dry flour remains. Fold in the walnuts, pecans, or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
Notes
- Don't squeeze the zucchini unless it's exceptionally watery.
- Soft white wheat creates the softest texture.
- Using hard white wheat? Use 1¾ cups (200 g) freshly milled hard white wheat flour instead. If the batter seems thick, stir in 1-2 tablespoons of milk before baking
