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Gluten-free Sourdough Whole Grain Zucchini Bread


This loaf combines the goodness of sourdough and whole grains with freshly shredded zucchini and honey. It is a lightly-sweetened version of a favorite summer treat.


  • 1½ cups brown rice sourdough starter
  • ¾ cup milk
  • ¾ cup sorghum flour, 
  • ¾ cup brown rice
  • ¾ cup buckwheat flour
  • 2 cups (packed) shredded zucchini
  • 3 eggs
  • ⅔ cup honey
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1¼ teaspoon salt
  • 2 tablespoons cinnamon
  • 1 cup chopped walnuts (optional)


  1. In a medium bowl, mix sourdough starter, milk, and flours until combined into a stiff dough. Cover and soak 6-12 hours, or overnight.
  2. Preheat oven to 400°F.
  3. Place shredded zucchini in a clean towel and squeeze as much moisture out as you can.
  4. In a small bowl, beat the eggs and whisk in honey, melted butter, and vanilla. Stir in zucchini shreds.
  5. Sprinkle the baking powder, baking soda, salt, and cinnamon over the soured dough; add egg-honey mixture and mix in gently until well-combined. Fold in walnuts.
  6. Divide the batter between two buttered loaf pans, filling each pan one half to two-thirds full.
  7. Place pans in the oven and bake for 40 minutes, or until the tops are set, the bottom has browned, and a knife inserted comes out clean.
  8. Cool completely before slicing.



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Gluten-free Sourdough Whole Grain Zucchini Bread

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