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A fresh loaf of sprouted zucchini bread on a cooling rack

Sprouted Zucchini Bread

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 12 servings


  • 1 1/2 cups sprouted wheat or spelt flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/8 tsp baking powder
  • dash allspice
  • 1 large egg and one egg white
  • 1/2 cup coconut oil melted
  • 1 cup turbinado sugar or coconut sugar
  • 1 cup zucchini peeled and grated
  • 1 tsp vanilla


  • Preheatoven to 325 degrees F.
  • Greasea 9x5 loaf pan with extra virgin coconut oil or butter.
  • In a medium mixing bowl add the sprouted flour, cinnamon, baking soda, sea salt, baking powder, and allspice and mix together. Set aside.
  • In a large mixing bowl, add the whole egg and egg white and beat until slightlyfoamy.
  • Add the melted coconut oil and sugar and mix.
  • Add the zucchini and vanilla extract and mix again.
  • Add the flour mixture to the wet ingredient mixture and mix well. The batter will appear lumpy.
  • Pour batter into prepared loaf pan.
  • Bake at 325 degrees F for 55-65 minutes. Bread will be done when a toothpick inserted into the center of the loaf comes out clean.