Einkorn Banana Chocolate Chip Zucchini Bread

Posted September 14, 2013 by Julie Koyle
When the zucchini plants are producing, we like to enjoy the harvest by making yummy breads


1 loaf


  • 1 1/2 cups Einkorn Flour
  • 1 cup Shredded Zucchini
  • 1 Egg
  • 1 Small Ripe Banana
  • 3/4 cup Sugar Can substitute sucanat or coconut sugar
  • 1/4 cup Warm Water
  • 1/8 cup Flax Seed (see instructions)
  • 1/4 cup Extra Virgin Coconut Oil
  • 1/2 tablespoon Vanilla
  • 3/4 teaspoon Real Salt
  • 1/2 tablespoon Cinnamon
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Walnuts (optional)
  • Chocolate Chips Optional


  1. Preheat oven to 325 degrees. Grease a loaf pan.
  2. Mix warm water and Flax Seed together using blender. Let let sit for 5 minutes, then add to wet ingredients.
  3. Combine wet and then dry ingredients in mixer or use a hand blender. Pour into 1 greased, full size loaf pan.
  4. Bake for 50-60 minutes.

3 thoughts on “Einkorn Banana Chocolate Chip Zucchini Bread

  1. Dave Detty

    Just made this recipe and it was really good! I cut the recipe in half and used turbinado sugar and added 1 cup of dark chocolate chips. I took the 2 loaves out at about 70 minutes. Toothpick test at 60 minutes was still kind of wet. We couldn’t wait for the bread to completely cool, it smelled so good. Bread was still kind of damp in the middle and maybe could have spent another 10-15 minutes in the oven.

  2. Dana

    Plan to give this a try as well, but will also be cutting recipe in half and using Lily’s Dark Chocolate Chips for a healthier chocolate (they’re sweetened with stevia). I may also add some raw cacao to make it a full-on chocolate zucchini bread. No matter what, I’m sure I can’t go wrong … Thanks for sharing! 🙂


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