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Sprouted Spelt Zucchini Muffins

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

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

Sprouted Spelt Zucchini Muffins

Moist and flavourful zucchini muffins made with 100% sprouted whole grain spelt flour.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 muffins

What You'll Need:

  • 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

How To Make It:

  • Preheat oven to 375°F. Line a muffin tin with baking cups.
  • Grate zucchini and lay out on paper towel. Blot out some of the moisture and set aside.
  • In a large bowl, combine sprouted spelt flour, baking soda, cinnamon and salt.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and zucchini to the dry mixture and stir until just combined. Fold in walnuts.
  • Divide batter evenly into 12 muffin cups and bake for 20-25 minutes, until a toothpick comes out clean.
Have you made this recipe? Tag @secondspringfoods on Instagram!

3 thoughts on “Sprouted Spelt Zucchini Muffins

  1. 5 stars
    Best Muffins ever. Moist and tastes great. I used coconut oil instead of the butter. Thanks for sharing the recipe.

  2. was wondering if it mattered that I was using unsprouted flour? I assume that’s just a little less healthy but unsure if it would effect the texture or baking outcome

    1. Hi Aaron! We have not made these with unsprouted flour, but the recipe should still work with unsprouted spelt or whole wheat flour. It will change the taste and texture a bit though, as sprouted flour gives a lighter, fluffier texture and a sweeter, nuttier taste (in addition to the nutrition and digestive benefits). I hope that helps!

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