Zucchini bread…who doesn’t love, it especially in the summertime when the plants are bearing prolifically! This recipe combines sourdough starter and sprouted flour to make a very moist delicious zucchini bread studded with raisins.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.

My starter, pictured below, is over 9 years old. From this jar, I have sent out thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

This recipe was created to use extra unfed/discard starter that you may have on hand. I used sprouted flour so that it can be baked immediately after mixing. Sprouted flour has already been fermented so their is not need to ferment the batter after mixing it. Active/fed sourdough starter can be used in this bread if you do not have any unfed starter. I very seldom have discard starter with all the baking and shipping sourdough starters.

Zucchini Bread, THM E, SF, DF

• 1 3/4 cups sprouted flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 egg whites
• 1 egg
• 1/2 cup sourdough starter, discard or fed
• 1/2 cup Brown Sugar Sweetener Substitute or Swerve Brown Sweetener
• 1 tablespoon vanilla extract
• 1 2/3 cups finely chopped zucchini
• 1/3 cup raisins, optional
• Preheat oven to 350 degrees F. In a bowl combine sprouted flour, baking powder, baking soda, salt, and ground cinnamon together. Set aside. Blend egg whites, egg, sourdough starter, sweetener, and vanilla extract together until smooth. Stir in zucchini. Stir wet ingredients into the dry ingredients. Fold in raisins. Grease and flour one large OR three small bread pans. Spoon batter into prepared bread pans. Bake for 45 minutes or until toothpick inserted in the center comes our clean. One large or 3 small loaves.

This is how the wet ingredients look before they are folded into the dry ingredients.

Here is the batter all mixed and ready to be baked. This batter is thick.

This mini-bread pan works very well to bake mini loaves of bread. I use it all the time and the loaves bake even and do not stick.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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Sprouted wheat flour is made from wheat kernels that have already been sprouted, dried, and then ground into flour. I keep this flour in my pantry to use in recipes where I don’t ferment the batter/dough.

This Tupperware chopper saves a lot of time in the kitchen.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Zucchini Bread, THM E, SF

Course Appetizer

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Servings 9

Author Glenda Groff

Ingredients

• 1 3/4 cups sprouted flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 egg whites
• 1 egg
• 1/2 cup sourdough starter discard or fed
• 1/2 cup Brown Sugar Sweetener Substitute or Swerve Brown Sweetener
• 1 tablespoon vanilla extract
• 1 2/3 cups finely chopped zucchini
• 1/3 cup raisins optional

Instructions

1. Preheat oven to 350 degrees F. In a bowl combine sprouted flour, baking powder, baking soda, salt, and ground cinnamon together. Set aside. Blend egg whites, egg, sourdough starter, sweetener, and vanilla extract together until smooth. Stir in zucchini. Stir wet ingredients into the dry ingredients. Fold in raisins. Grease and flour one large OR three small bread pans. Spoon batter into prepared bread pans. Bake for 45 minutes or until toothpick inserted in the center comes our clean. One large or 3 small loaves.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.