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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


  • 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


  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.