I love baking with spelt. It’s higher in protein and fiber than whole wheat, and it has a mild and sweet taste. It can be used in many quick bread recipes to replace white or unbleached flour. No need to squeeze the moisture out of the shredded zucchini for this recipe, because the spelt flour seems to soak it up nicely. This bread is not overly sweet, but plenty sweet for my tastes. You can always add a little more sugar if it isn’t sweet enough for you. Or follow the original King Arthur recipe and add some chocolate chips. For me it had plenty of chocolatey goodness with the cocoa alone.
UPDATE: For muffins, prepare as directed and fill standard size muffin pans almost full, then bake for 30-35 minutes. The muffins and bread both freeze well after baking.