Chocolate Sourdough Zucchini Bread , THM, XO

To make this zucchini bread, I used fresh zucchini from my garden. If you’re thawing it to make zucchini bread, drain the excess liquid.

Ingredients:

2 cups finely shredded zucchini

1 cup lively sourdough starter

2 eggs

3/4 cup Gentle Sweet (or less)

1 stick melted butter

1/2 cup cocoa

1 cup THM baking blend or almond flour or a mix

1 tsp baking powder

1 tsp baking soda

1/2 tsp mineral salt

1 tsp cinnamon

1/ 2 cup crushed pecans (optional, but good!!)

1/2 cup sugar free chocolate chips (optional, but good!)

Instructions:

Preheat oven to 350 degrees. Mix all the ingredients well and bake in two greased bread pans or in muffin cups or in a 9×9 baking pan. Bake approximately 45 minutes or till toothpick inserted in the center comes out clean. (Muffins would not need to bake that long.)

Tip: to make regular zucchini bread that’s not chocolate, skip the cocoa and add a tbsp more baking blend.

Option: if you don’t want to use eggs, I have this wacky chocolate cake, that’s really good too!!

Post a picture of your zucchini bread here when you make it!!

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SOURDOUGH CRASH COURSE: Sourdough can be added to a lot of baked goods. Think of it this way, it’s flour in a wet form, that’s easier on our digestive system then regular flour. Baked goods made with sourdough, don’t spike your blood sugar, like other baked goods. Sourdough is made by obtaining a starter, then feeding it unbleached (preferably white whole wheat) flour and water on a daily or twice daily basis. There’s several ways to get the starter. One, find a local friend who has a starter. Two, get a free starter from Oregon Trail Sourdough. Send them a stamped, self addressed envelope with a request for sourdough starter. They will mail it to you in a dehydrated form, with directions to activate it. It’s a great quality starter. Third, and my least favorite method, is making your own. Once you have the starter, keep it on your counter and feed it at least once a day. I prefer to feed it several times a day, so it’s not sour at all. After an hour or two of feeding, it becomes bubbly and can be used, or fed, or left alone. If you don’t want to use it for a while, you can put it in the fridge and feed it once a week or so. When you get it out of the fridge, feed it several times before using it for bread or cake. How much to feed it? Feed the same amount of flour as the amount of starter you have and a little less water. You should be able to stir it with a spoon, but it should not be runny.