Fresh-Milled Zucchini Bread
If you're looking for an easy way to bake with freshly milled flour, this zucchini bread is a great place to start. Fresh zucchini keeps the loaf soft and moist, while the fresh-milled wheat adds a wholesome flavor you just don't get from store-bought flour. It's one of my favorite recipes to make during zucchini season because it's simple, reliable, and always disappears quickly in our house.
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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
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