Fresh Milled Flour Zucchini Bread-No Sugar
Last Updated on March 31, 2026 by Kayla Ruetten
If you have ever grown zucchini, you may have enjoyed all the jokes and memes around their bounty and tendency to “hide” or grow overnight. Suddenly you have 14 of them, each as large as your leg, and wonder what you will do with these vegetables. The neighbors have posted signs on their doors refusing any more gifts and your family is boycotting any more soup or fritters. Whether you are using up last season’s freezer supply or in the thick of the current season, this fresh milled flour zucchini bread is the perfect solution to your abundance.
If you want the best taste of fresh fresh milled flour plus a super easy beginner “quick bread”, this recipe is for you. This bread has just a handful of ingredients and comes together quickly for breakfast or dessert. I try to bake 2 loaves at a time- 1 to eat fresh plus 1 to freeze for quick snacks to pull from later.
New to fresh milled flour? This bread is a simple and easy recipe to start with. With few ingredients, you need no rise time, folds, or yeast. We like to keep our meal system super simple, and this bread recipe can be used as a base recipe with different mix in options, such as nuts and dried fruits. As a bonus, the loaves freeze and thaw well; perfect for busy families.
More beginner fresh milled flour & sourdough recipes here.
How To Make Fresh Milled Zucchini Bread
Ingredients
- 3 cups finely ground fresh milled flour (I used soft white wheat)
- 2 cups pureed zucchini (strain water if using frozen)
- 3/4 cup honey
- 3/4 cup melted coconut oil
- 1/2 cup applesauce or pear sauce
- 3 eggs
- 1 tablespoon real vanilla extract
- 2 teaspoons baking powder
- 2 tsp cinnamon
- 1 tsp salt
Instructions
- Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
- Mix wet ingredients together in a mixing bowl, adding zucchini last. Then add baking powder, salt, and flour and mix together.
- Allow dough to rest for 30 minutes
- Add dough to lined or greased bread pans, filling each pan 3/4 full of batter.
- Bake at 350 degrees for about 50-60 minutes or until bread is golden brown and cooked through the middle. (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
- Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.
Helpful Resources to Make This Recipe
- flour mill
- soft white wheat berries
- stainless steel bread pan
- unbleached, lower toxin parchment paper
- coconut oil
- honey (preferably raw)
- real vanilla extract
FAQ
- Is it ok to substitute butter or lard in this recipe?
Yes, you can use lard or butter in this recipe in place of the coconut oil. - What kind of loaf pan do you use?
We use these stainless steel bread pans. We grease the loaf pan well or use this lower toxin chlorine free parchment paper to line the loaf pan. - Do these bread loaves freeze and thaw well?
Yes! We have had great results with freezing and thawing. - What grain mill do you recommend?
I love our Nutrimill Harvest. It grinds course to fine and leaves very little flour dust compared to other mills. I love that it looks beautiful on the countertop as well! Use GROWINGTHROUGHGAPS code at checkout for discount.
Why You Will Love This Fresh Milled Flour Zucchini Bread
- Taste. The flavor comparison of freshly milled flour to store-bought flour is so fresh! The smell and taste are just so much more “grain-forward”.
- Quick & easy to prepare. You can make this recipe with just a few ingredients and no rise time, folding, or yeast needed.
- Healing diet friendly. This recipe has fresh milled flour, which is completely different than using store-bought flour. It is lightyears healthier and less inflammatory than even from scratch sourdough using store-bought flour. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
- Versatile. You can use this recipe for a base sweet “quick bread” recipe, switching out your mix-ins, like nuts and dried fruits.
- Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.
“Gluten” Sensitivity
Why are so many of us sensitive to gluten? Is it actually the gluten? Or is it modern flour, processed and stripped of nutrients? Perhaps a combination of processed flour + the poor immune and digestive system so many of us and/or our children seem to have. It has become so common to have allergies, asthma, or some sort of auto-immune condition that it doesn’t seem abnormal. It is not normal, just because it is common. As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well.
Check out the process we used to heal from food allergies, auto-immune, and eczema here.
We hope your family enjoys this soft, fresh milled flour zucchini bread as much as ours does! We would love your feedback in the comments below.
Resources
More Beginner Fresh Milled & Sourdough Recipes
Fresh Milled Flour Blueberry Muffins – No Sugar
Fresh Milled Flour Sourdough Crackers
Flaky Fresh Milled Flour Biscuits (Dairy-Free Option!)
Fresh Milled Flour Sourdough Pancakes (Dairy-Free Option)
Fresh Milled Flour Sourdough Vanilla Cake (No Refined Sugar)
Fresh Milled Flour Tortillas (Without Sourdough Starter)
Posts
Fresh Milled Flour & Sourdough
What is the GAPS Diet – An Easier Explanation
Shop This Post
- flour mill use GROWINGTHROUGHGAPS for a discount
- soft white wheat berries
- stainless steel bread pans
- unbleached, lower toxin parchment paper
- coconut oil
- honey (preferably raw)
- real vanilla extract
This post contains affiliate links, which means I may make a small commission at no extra cost to you. See my full disclosure here.
Fresh Milled Flour Zucchini Bread-No Sugar
Equipment
- flour mill
- soft white wheat berries
- stainless steel bread pan
- unbleached, lower toxin parchment paper
- coconut oil
- honey
- real vanilla extract
Ingredients
- 3 cups finely ground fresh milled flour (I used soft white wheat)
- 2 cups pureed zucchini (strain water if using frozen)
- 3/4 cup honey
- 3/4 cup melted coconut oil
- 1/2 cup applesauce or pear sauce
- 3 eggs
- 1 tbsp real vanilla extract
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
Instructions
- Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
- Mix wet ingredients together in a mixing bowl, adding zucchini last. Then add baking powder, salt, and flour and mix together.
- Allow dough to rest for 30 minutes, then add dough to lined or greased bread pans, filling each pan 3/4 full of batter.
- Bake at 350 degrees for about 50-60 minutes or until bread is golden brown and cooked through the middle. (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
- Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.
Thank you for this great recipe – gets me excited for summer and gardening soon! Also, I love that pin image. So funny! 😂