This moist, lightly sweet, summer sourdough zucchini bread is truly plant-based, gluten-free, and is the perfect summer treat when topped with whipped wildflower honey.
Too much zucchini
When the bounty of summer is in full swing, and your countertop continues to pile up with ripe green zucchinis, when your neighbors, family, and friends avoid you for fear that you’ll try to “gift” them more of your summer produce, when you’re fresh out of ideas about what in the world to do with all that zucchini, here’s a sourdough twist on the classic zucchini bread, and it’s vegan and gluten free!
Not your grandmothers zucchini bread
I have so many childhood memories of steaming hot loaves of zucchini bread fresh out of the oven. In reality, that stuff was more akin to cake than it was bread. Loads of refined sugar, vegetable oil, white flour, eggs, and some zucchini for good measure. So, when my zucchini plants were going gangbusters this month, I wanted to take a fresh look at how I could re-create this childhood treat without sacrificing my goals of health and wellness for my family.
What really sets this zucchini bread apart is the use of my homegrown brown rice sourdough starter. We name all the things around here, and the always growing sourdough starter is no exception. Melly, as she’s affectionately known makes a great gluten-free sourdough loaf.
Sourdough has been a bit of a learning journey for me, and I’m still on it. If you want a great place get started and learn more then you definitely need to check out: https://www.culturesforhealth.com/
Summer Sourdough Zucchini Bread
- 4 tbsp ground flax mixed with 1/2 cup warm water 4 eggs can be used in place of flax
- 2 cups gluten-free sourdough starter
- 8 tbsp coconut or avocado oil melted
- 2-1/2 cups almond milk
- 1/2 cup pure maple syrup
- 3/4 cup granulated sugar I used monk fruit any should be fine
- 1-1/2 cup almond flour
- 1 cup brown rice flour
- 1-1/2 cups tapioca starch
- 1 cup potato starch
- 2 tbsp xantham gum
- 2 tbsp baking powder
- 4 tsp salt
- 1 medium zucchini grated
- Mix ground flax & warm water and set aside for 5 min.
- In a large bowl, whisk together the gleten-free sourdough starter, ground flax mixture, oil, almond milk, grandulated sugar and maple syrup.
- In a separate bowl, whisk together flours, starches, xantham gum, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine. Once combined, beat the dough with a mixer for three minutes or by hand for five minutes. Smooth out the surface of the dough using wet hands to form a smooth surface.
- Oil the top of the dough, cover tightly with plastic wrap or a tightly fitting lid and allow to ferment for 4-12 hrs, or overnight.
- Prepare three 9×5 baking pans, or 2 pans and a muffin tin by generously oiling the sides and sprinkling with gluten-free flour of choice. Scrape the dough into prepared pans, push down and smooth out dough, using moistened fingers, to distribute the dough evenly. Smooth out the top, and remove any residual air bubbles from the first rise.
- Preheat oven to 400F.
- Oil top of dough and cover loosely with plastic wrap. Allow to rise just until it reaches the of the pan, about 30-90 minutes.
- Remove the plastic wrap and place risen bread on middle rack of oven. Immediately turn oven down to 350F. Bake 45-55 min.
- Allow loaf to cool for 5 minutes before transferring to cooling rack. If loaf sticks at all, loosen edges with a butter knife.
- Cool completely before slicing and serving with with vegan butter and honey.