Gluten Free Sourdough Zucchini Bread & a Cookbook Giveaway
A Guest Post by Kasey Lobb MS RDN
Copyright 2025. Jason Gamble Photography. All rights reserved.
Hello friends,
First of all thank you so much Kathie, Christi, Beth, Abbie, Anthony, Erik, Leigh, Kim and D for your recent google reviews! I so appreciate you and your kind words. Thank you!
Today we have a guest in the house! Kasey Lobb a registered dietitian nutritionist turned cookbook author with a recipe from her brand new book The Gluten-Free Sourdough Cookbook chock full of gluten free and dairy free sourdough recipes!
I met Kasey at a food writing conference this spring and she was just an absolute ray of sunshine. Her passion for fantastic gluten free sourdough bakes was palpable and she was just brimming with excitement about sharing these recipes with you. As soon as I met her I just knew that you’d love her and want to hear about her brand new book!
Check out more about Kasey, and her favorite zucchini bread recipe below! She’s also offered Next Level Gluten Free readers 20% off of her book with the code FIRSTBOOK20 (expires end of May) when you order directly from her website at: https://square.link/u/ocGKLFXR
Cookbook Giveaway!
I’m giving away a copy of The Gluten-Free Sourdough Cookbook to one paid subscriber of Next Level Gluten Free! All paid subscribers will be entered into a random drawing on June 1st 2025. I will announce the winner then! Good luck!! *(Obligatory contest fine print below)
Happy Baking!
Rachel
Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. Upgrade to a full membership for a library of gluten free baking workshops, product comparisons, and exclusive gluten free recipes.
About Kasey:Â
Kasey Lobb is a self-described food nerd. A registered dietitian nutritionist for over 20 years, she loves functional nutrition and root-cause medicine. As a plant-based chef, she also loves helping people with food sensitivities enjoy delicious meals. With Appetite to Travel, Kasey teaches gluten- and dairy-free cooking classes and workshops, writes cookbooks, and organizes foodie tours around the world.
The Gluten-Free Sourdough Cookbook: gluten-free and dairy-free recipes for everyday baking by Kasey Lobb MS RDN
Direct ship for autographed copies https://square.link/u/ocGKLFXR Â
Amazon https://a.co/d/cyCPkkF
www.appetitetotravel.com
Copyright 2025. Jason Gamble Photography. All rights reserved.
Zucchini Bread
From The Gluten-Free Sourdough Cookbook by Kasey Lobb
prep time 10 minutes
bake time 60 minutes
yield 9-by-4-inch Pullman loaf
Ah, nothing holds sweet nostalgia like mom’s kitchen! My mom could have mixed her popular zucchini bread with her eyes closed. She made the most delightful, moist loaf that filled our home with warmth and love. After countless attempts to recreate that comforting, rich flavor, I’ve achieved it with this gluten-free, lower-sugar version. Each slice is like a cinnamon hug. Perfect with a cup of coffee and a sweet memory.
Equipment: Stand mixer with whisk attachment
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/4 cup avocado oil or extra virgin oil
1/4 cup gluten-free sourdough starter
2 teaspoons vanilla
1 cup gluten-free flour blend, plus more for dusting loaf pan
1/2 cup quick cooking gluten-free oats (use rolled oats* for a more rustic loaf)
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated zucchini
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees F. Lightly oil and flour pan. In a stand mixer with paddle attachment, beat eggs, sugar and brown sugar. Add oil, starter and vanilla. Mix to thoroughly combine.
Scape clean sides of the bowl. Mix again on low speed to ensure all liquid ingredients are combined, about 2 minutes. Add flour blend, oats, cinnamon, baking powder, baking soda and salt. Mix well to combine. Stir in zucchini and nuts. Pour into prepared pan.
Bake 60 minutes or until crust is dark golden brown. Loosely tent with foil if crust browns before internal temperature reaches 210 degrees F. Remove from pan. Cool completely on wire rack before slicing. Store in airtight container.
Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. Upgrade to a full membership for a library of gluten free baking workshops, product comparisons, and exclusive gluten free recipes.
*Contest rules: void where prohibited, contest shipping only available to the lower 48 USA states, no purchase necessary free subscribers please email nextlevelglutenfree@gmail.com to enter