Oma’s Chocolate Zucchini Spelt Bread (a lemon version too!)

Chocolate and Lemon Zucchini Bread on a cutting board with two slices cut from each

It has been awhile! Between breaking my foot (all healed up now), exploring my roots in Germany with the hubby and getting my garden stuffed with plants for the Summer I haven’t been baking much at home lately. However, when I saw my yellow zucchini plant starting to produce waaaay too much I knew it was high time to pull out my Oma’s recipe for Chocolate Zucchini Bread and start “speltifying”!

I didn’t have to change much since this zucchini bread is so tasty as it is, but I did make a few tweaks to turn the chocolate bread into a lemon bread… I couldn’t resist.

Although I don’t have a memory or family story to pass on with this recipe, it did warm my heart to see my Oma’s writing on the recipe card and the spelling mistakes that come with German sometimes getting in the way of English she writes down. šŸ˜€

I hope your hubby or wifey gives you the same reaction mine did when he took his first bite… “sweet Jesus that’s good”. He sure knows how to put a smile on my face. šŸ™‚

Happy baking and happy Summer!

If you liked this recipe you are going to love these ones!

Whole Grain Spelt Banana Bread
Chocolate Hazelnut Swirl Spelt Bread
German Fruit and Nut Spelt Bread (Swabian Hutzelbrot)

Oma’s Chocolate Zucchini Spelt Bread (a lemon version too!)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Author Sophie

Ingredients

Chocolate Zucchini Spelt Bread

  • 1/2 cup butter melted
  • 1/2 cup grapeseed oil or other high quality, tasteless oil
  • 1 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 2 cups grated zucchini yellow or green zucchini, packed
  • 2 1/2 cups all purpose, organic spelt flour also called white spelt flour
  • 1/3 cup cocoa powder
  • 3/4 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips

Lemon Zucchini Spelt Bread

  • 1 3/4 cup granulated sugar
  • zest of 2 large lemons
  • 1/2 cup butter melted
  • 1/2 cup grapeseed oil or other high quality, tasteless oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup sour cream
  • 2 cups grated zucchini yellow or green zucchini, packed
  • 2 1/2 cups all purpose, organic spelt flour also called white spelt flour
  • 3/4 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Lemon Glaze (Optional)

  • 2 cups icing sugar
  • 3 tbsp lemon juice

Instructions

Chocolate Zucchini Spelt Bread

  1. Preheat the oven to 350 degrees F. Grease and flour two loaf pans and set aside. In a large bowl, whisk together the melted butter, oil and sugar until combined. Add the eggs and whisk again creamy. Add vanilla extract and sour cream and whisk again. Add the grated zucchini and stir until combined. 

  2. Set a large sieve over the bowl and add the flour, cocoa powder, salt, baking powder, baking soda and cinnamon into it. Gently shake and tap the sieve until it is all sifted onto the wet ingredients. Gently fold and stir until the dry ingredients are completely incorporated into the wet ingredients. 

  3. Pour the mixture evenly into the greased and floured loaf pans. Spread gently, then sprinkle chocolate chips on top. Bake for 60 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and cool in the pans before removing. 

Lemon Zucchini Spelt Bread

  1. Preheat the oven to 350 degrees F. Grease and flour two loaf pans and set aside. In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant. Add the melted butter and oil and whisk until combined. Add the eggs and whisk again creamy. Add vanilla extract, lemon juice and sour cream and whisk again. Add the grated zucchini and stir until combined. 

  2. Set a large sieve over the bowl and add the flour, salt, baking powder and baking soda into it. Gently shake and tap the sieve until it is all sifted onto the wet ingredients. Gently fold and stir until the dry ingredients are completely incorporated into the wet ingredients. 

  3. Pour the mixture evenly into the greased and floured loaf pans. Spread gently. Bake for 60 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and cool in the pans before removing. Once cool, make the glaze and drizzle over top of each loaf before serving.

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