Sourdough Zucchini Bread

Sourdough Zucchini Bread is savory, sweet, and the ultimate bread for Spring. This bread is made using Sourdough Starter as a binder and fresh Zucchini squash. Furthermore, this bread is delicious on its own or glazed with a Meyer Lemon Glaze. Finally, this bread is the perfect way to use Zucchini and a beautiful, fresh, and tart bite for the Spring.

Allergen-Friendly

Sourdough Zucchini Bread is made with an allergy-friendly community in mind. Sourdough Starter is used to break down the gluten in this recipe. In general, Sourdough products are considered healthier and easier for your body to process. Sourdough Starter ferments inside the dough and breaks down the gluten content the longer the dough sits.

In addition, Unsweetened Applesauce is used in place of eggs. Applesauce has a similar consistency as eggs and makes for a great substitute. If you do not have applesauce on hand, you can also use Pumpkin Puree, Carbonated Water, or Flaxseed “Eggs” as the binder. Furthermore, you could even eliminate this ingredient altogether as it is a “nice to have” not a “must have” in this recipe.

In conclusion, Sourdough Zucchini Bread is made with hypoallergenic ingredients and geared toward the allergen-friendly community. I hope you enjoy this delicious treat.

Sourdough Zucchini Bread Ingredients

• Organic, Bread Flour (or Gluten-Free Flour)
• Sourdough Starter
• Baking Soda
• Ground Cinnamon
• Pink Salt
• Coconut Sugar
• Avocado Oil
• Mexican Vanilla
• Zucchini
• Unsweetened Applesauce (Optional)

The Meyer Lemon Glaze

• Powdered Sugar
• Oat Milk
• Meyer Lemon Juice
• Meyer Lemon Zest

1. In a glass mixing bowl, combine all of the ingredients using a whisk. Set aside until after the bread cools.

Making the Sourdough Zucchini Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients (except the Zucchini).
2. Next, turn the mixer on to speed 3 and mix all of the ingredients until just combined.
3. Then, cut off the ends of each side of two or three Zucchini.
4. Next, using a wide Microplane or Grater, grate the Zucchini into the dough.
5. Then, turn the mixer on a speed 2 and mix the grated Zucchini in until just combined.
6. Finally, turn the mixer off.

Place the Ingredients Into the Mixer

Microplane or Grate the Zucchini

Mix the Bread Dough/Batter

Let the Dough Ferment

1. First, grease a Loaf Pan with butter and a light dusting of flour.
2. Next, place a sheet of Parchment Paper inside with extra paper that hangs over the side (this will help when removing the bread).
3. Then, pour the Sourdough Zucchini Bread dough into the Loaf Pan.
4. Finally, allow it to ferment for 2 hours on the counter.

Pour the Bread Dough Batter into the Pan and Let It Rise

Baking the Sourdough Zucchini Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, bake the bread for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
3. Then, let the bread cool in the pan for 15 minutes prior to transferring it to a wire rack to finish cooling.
4. Finally, serve the bread warm or at room temperature. You can spread butter or honey on it, make the Meyer Lemon Glaze and drizzle over the top, or serve it plain. Enjoy!

Bake and Cool the Bread

Glaze the Bread (Once Cooled)

Recommended Products

Sourdough Zucchini Bread

Yield: 1 Loaf

Prep Time: 2 hours

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 3 hours 5 minutes

Sourdough Zucchini Bread is savory, sweet, and the ultimate bread for Spring. This bread is made using Sourdough Starter as a binder and fresh Zucchini squash. Furthermore, this bread is delicious on its own or glazed with a Meyer Lemon Glaze. Finally, this bread is the perfect way to use Zucchini and a beautiful, fresh, and tart bite for the Spring.

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Ingredients

Sourdough Zucchini Bread

• 2 c. Organic, Bread Flour (or Gluten-Free Flour)
• 1/4 c. Sourdough Starter
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1 tsp. Pink Salt
• 1 1/2 c. Coconut Sugar
• 3/4 c. Avocado Oil
• 1 tsp. Mexican Vanilla
• 2 1/2 c. Zucchini, Grated
• 1/2 c. Unsweetened Applesauce (Optional)

Meyer Lemon Glaze

• 1 1/2 c. Powdered Sugar, Sifted
• 1 tbsp. Oat Milk
• 3 tbsp. Meyer Lemon, Juiced
• 1 tbsp. Meyer Lemon, Zested

Instructions

For the Meyer Lemon Glaze

1. In a glass mixing bowl, combine all of the ingredients using a whisk. Set aside until after the bread cools.

Making the Sourdough Zucchini Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients (except the Zucchini).
2. Next, turn the mixer on to speed 3 and mix all of the ingredients until just combined.
3. Then, cut off the ends of each side of two or three Zucchini.
4. Next, using a wide Microplane or Grater, grate the Zucchini into the dough.
5. Then, turn the mixer on a speed 2 and mix the grated Zucchini in until just combined.
6. Next, turn the mixer off.

Let the Dough Ferment

1. First, grease a Loaf Pan with butter and a light dusting of flour.
2. Next, place a sheet of Parchment Paper inside with extra paper that hangs over the side (this will help when removing the bread).
3. Then, pour the Sourdough Zucchini Bread dough into the Loaf Pan.
4. Finally, allow it to ferment for 2 hours on the counter.

Baking the Sourdough Zucchini Bread

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, bake the bread for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
3. Then, let the bread cool in the pan for 15 minutes prior to transferring it to a wire rack to finish cooling.
4. Finally, serve the bread warm or at room temperature. You can spread butter or honey on it, make the Lemon Glaze and drizzle over the top, or serve it plain. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 301mgCarbohydrates: 60gFiber: 1gSugar: 40gProtein: 4g