Barley Zucchini Bread

I have a lot of zucchini right now so we started baking with double chocolate zucchini bread made with Einkhorn that was unbelievably delicious.

This recipe is a way to use a different grain and gain a varied flavor. This bread is only slightly sweet with fresh fruit and plenty of zucchini to really shine. Top this with some honey butter if you must, for added sweetness, or enjoy it with plain butter if you’re like me and only want a little bit of sweet.

The Base

The Changes

We used barley for the grains, increased the egg count to add more moisture along with not squeezing out our zucchini. We cut the sugar and divided it between date syrup and coconut sugar along with using canned pineapple and it’s juice for the liquid.

Ingredients

• 90 g walnuts, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup date syrup
• 1/4 cup coconut sugar
• 3 eggs
• 1/2 cup pineapple juice
• 1 cup canned pineapple chunks or shreds
• 220 g barley, milled fine
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp cinnamon extract
• 1/2 tsp sea salt
• fresh ground nutmeg (a pinch)
• 2 cups shredded zucchini (not squeezed out)

Directions

1. Preheat your oven to 350 F or air fryer/convection oven to 325 F
2. Mill the flour.
3. While the flour is milling, beat the eggs in your mixing bowl, adding coconut sugar and date syrup, then the extract and olive oil (or oil of your choice).
4. Mix together all the dry ingredients, then add half to the mixture, followed by the pineapple juice and then the remaining dry ingredients. This should be done on lowest mixer speed.
5. Finally add the zucchini and walnuts until just incorporated.
6. Pour mixture into a well greased 9 x 5” loaf pan, and bake for 1 hour, or until the temperature of the center of the loaf is 195-200 F.
7. Remove from the oven and let cool.