Swiss-Inspired Spelt & Zucchini Summer Loaf
A moist, savory spelt loaf studded with grated zucchini, Gruyère and caraway—wholegrain, vegetable-rich and perfect for summer.
Best for Vegetable-enriched wholegrain summer loaf; light lunches, picnics or brunch
This savory quick loaf leans on whole spelt flour and plenty of grated summer zucchini for a tender, moist crumb—Swiss flavors come from nutty Gruyère and a whisper of caraway. It’s a reliable, refrigerator-free quick bread: no yeast, just a light lift from baking powder and baking soda reacting with yogurt. Slice warm with butter or serve room temperature with a salad for a vegetable-forward summer lunch.
Ingredients
- 300 g whole spelt flour
- 12 g Baking powder , about 3 tsp
- 3 g baking soda , about 1/2 tsp
- 8 g fine sea salt
- 1 g black pepper , about 1/2 tsp
- 2 large eggs , room temperature
- 120 g plain Greek yogurt , for moisture and tender crumb
- 60 ml Milk , any milk, room temperature
- 50 ml olive oil
- 300 g zucchini , about 2 medium; grate on large holes, sprinkle with 1/2 tsp salt and drain briefly, then squeeze to remove excess water
- 100 g Gruyère or Emmental , freshly grated
- 8 g fresh thyme leaves , about 2 tbsp
- 2 g caraway seeds , about 1 tsp
- 30 g Sunflower seeds , optional, for crunch (optional – can be omitted)
- 1 g coarse sea salt , pinch for top, optional (optional – can be omitted)
Instructions
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1
Prepare the zucchini: grate on the large holes of a box grater into a bowl, sprinkle with 1/2 tsp salt, toss and let sit 10 minutes to draw moisture; then press handfuls in a clean towel or fine sieve and squeeze out excess water but leave it moist—measure 300 g after squeezing.
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2
Preheat the oven to 180°C (350°F). Grease and line a 23 x 12 cm (9 x 5 inch) loaf pan with parchment, leaving an overhang for easy removal.
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3
Whisk dry ingredients in a large bowl: whole spelt flour, baking powder, baking soda, 8 g salt and black pepper plus the caraway seeds.
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4
In a separate bowl, whisk the eggs with Greek yogurt, milk and olive oil until smooth.
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5
Fold the wet mixture into the dry just until incorporated; then gently fold in the grated zucchini, grated Gruyère and chopped thyme. Do not overmix—the batter should be thick but foldable.
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6
Spoon the batter into the prepared pan, smooth the top, sprinkle sunflower seeds and a little coarse salt if using. Bake in the center of the oven 50–60 minutes until the top is golden and a skewer inserted into the center comes out with only a few moist crumbs.
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7
Cool the loaf in the pan 10 minutes, then lift out using the parchment and transfer to a wire rack. Let cool at least 45–60 minutes before slicing so the crumb sets (the loaf is excellent warm or at room temperature).