This zucchini bread made with fresh milled flour is moist and delicious! It’s a great way to use up your zucchini when the garden is plentiful. Plus, the kids that wouldn’t typically eat zucchini might even enjoy this treat!
It’s the middle of summer and you have zucchini coming out of your ears! This is a great way to use up your abundance. You can also pre-grate your zucchini and freeze it in 2 cup servings so you can pull it out any time of the year and make zucchini bread.
This recipe is simple and doesn’t require any mixers. You can use a food processor or just a cheese grater to shred your zucchini and the rest you’re just mixing by hand.
What You’ll Need For Zucchini Bread Made With Fresh Milled Flour
Loaf Pan– I use this 8 1/2″ x 4 1/2″ cast iron loaf pan.
Fresh Milled Soft White Wheat Flour
Baking Powder
Baking Soda
Cinnamon
Salt
Eggs
Shredded Zucchini
Sugar
Butter
Vanilla Extract
Evaporated Milk
Does Pan Size Matter?
Yes and no. You can use any size pan or even make these into muffins. Just remember some pans are wider, shorter, taller, etc. so it will affect bake time and loaf size in the grand scheme of things. Just watch your bread when it’s nearing the end and when it’s getting close to being done you will smell it!
Jump to RecipeHow To Make Zucchini Bread With Fresh Milled Flour
First, preheat your oven and mill your flour. Then add flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Whisk until combined.
Next, in another mixing bowl add whisk eggs, sugar, butter, evaporated milk, and vanilla together and add zucchini shreds.
Now add the dry mixture to the wet mixture and stir until combined. Don’t overmix, this can make your bread dense.
Fill an oiled or parchment lined loaf pan 2/3 full with batter and you will also have enough batter to make a few muffins depending on your pan size.
Bake at 350 degrees for 40-50 minutes, until a cake tester or toothpick comes out clean. The muffins will only take about 15 minutes. Remember, the times can vary based on different ovens, pans, altitude, etc. Some may even see bake times upwards of 60 minutes. So just watch yours towards the end to get a feel for your equipment.
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Zucchini Bread Made With Fresh Milled Flour (Moist)
Ingredients
- 300 grams fresh milled soft white wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 2 cups shredded zucchini (don't squeeze out liquid)
- 300 grams sugar (1 1/2 cups)
- 1/2 cup butter, melted (1 stick)
- 2 tsp vanilla extract
- 1/3 cup evaporated milk
Instructions
- Preheat oven to 350°F
- Grease your loaf pan or line muffin pan with parchment paper cupcake liners.
- Combine flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Whisk until combined.
- In a separate large mixing bowl or stand mixer add eggs, sugar, butter, evaporated milk and vanilla. Mix until combined. Add in grated zucchini.
- In a separate bowl add dry ingredients into the wet ingredients until combined. Don't over mix.
- If using nuts or other add-ins fold them in.
- Pour batter into a greased loaf pan (2/3 full) and if making muffins fill muffins 2/3 full. I use a 8 1/2 x 4 1/2 cast iron loaf pan and can fill my pan about 2/3 full and have enough batter for 6 muffins. Alternatively, you can divide the batter in half for 2 loaves, but they won't be as tall.
- Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean. (This will vary with ovens, pans, altitude, etc. and even go upwards of 60 minutes depending on factors.)
- Remove from oven and leave in the pans for 10 minutes before removing them and cooling them the rest of the way on a cooling rack.
Excellent recipe. I used hard turkey red instead of soft white berries, subbed evaporated with soy milk and halved the sugar amount.
Nice soft, moist and fragrant bread. Yumyumyummmmy. Thank you!
You’re welcome! Thanks for sharing your variations!
Can I substitute regular milk for evaporated?
Yes, you can.
Hi, Amanada,
I am very excited to have found your blog. I have made a list of recipes I would like to try. I list is very long! I have two questions for you. First one, should I autolyse quick breads and cookie doughs. If so, do I hold back to baking powder, baking soda and salt until after the rest period is over, and then add it into the dough, mix it up and into the over.
Second question, is there any reason that I could not use another fruit in this recipe. I am thinking apples or blueberries. Thank you very much, suzie
Hello! I think you could Autolyse quick breads, but you don’t have to. If you do you are correct, add the baking powder and soda after the autolyse. I think different fruit would work, but I just haven’t tried it yet. I hope this helps!