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Sprouted Spelt Zucchini Muffins

Name: Sprouted Spelt Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 cups Second Spring Organic Sprouted Spelt Flour; 1 cup grated zucchini; ¾ tsp baking soda; ¼ tsp salt; 2 tsp cinnamon; ½ cup brown sugar; ½ cup unsalted butter, melted; 2 eggs; 1 tsp vanilla; ½ cup chopped walnuts

Moist and flavourful zucchini muffins made with 100% sprouted whole grain spelt flour.

40 minutes

12 Muffins

Pairs perfectly with fresh air and sunshine.

Last week we got the opportunity to visit the local Ontario farm where we source raw spelt. We were hosted by Gary and Joan, who have been growing spelt on their exclusively organic family farm since 1989. We loved the opportunity to learn and connect more closely with the source of our grains. The spelt in these photos will be harvested next week and once it arrives to us, we will soak, sprout, carefully dry and mill it into flour.

We wanted to make a delicious treat to bring with us on our visit that really highlighted spelt’s rich, nutty flavour. We also happened to have some ripe zucchini from one of our backyard gardens, so we thought we would keep this recipe as local as possible. The result was these Sprouted Spelt Zucchini Muffins, and the recipe was too good not to share! They were moist, fluffy, flavourful and effortless. They’re not too sweet, allowing the spelt flavour and hint of cinnamon to shine through. Enjoy for breakfast, snacks or with an afternoon tea!

Spelt is an ancient grain that hasn’t been hybridized, so many people find it easier to digest than modern wheat and it has its own unique nutty flavour. Sprouting improves taste and texture and aids in digestibility. Our sprouted spelt flour is also 100% whole grain.

recipe notes

Use a regular size cheese grater to grate the zucchini, grating it finely will add too much moisture and the zucchini will completely disappear into the batter
Gently blot the zucchini, don’t squeeze the moisture out. If your zucchini is particularly dry you can skip this step.
You could also make this recipe as a loaf, but you’ll need to add about 20-30 minutes to the baking time. Simply bake until a toothpick comes out clean.
Once cool, store the muffins in an airtight container at room temperature. They are best when eaten within a few days, or they also freeze well.

ingredient tips & substitutions

You can easily substitute the walnuts for another nut of choice (pecans would be delicious), dried fruit or chocolate chips. For a dairy free version, you can substitute the butter for coconut oil, but it will alter the taste and texture (we preferred the batch made with butter). We find that sprouted spelt flour pairs particularly well with the rich molasses flavour of brown sugar, but you can swap for another granulated sugar of choice.

We hope you love this recipe for Sprouted Spelt Zucchini Muffins! Feel free to leave a comment below or tag us on social media.

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5 from 1 vote