Sourdough Zucchini Bread is a fantastic way to use up leftover sourdough starter while enjoying a deliciously moist treat. The delightful combination of flavors and textures is perfect for breakfast or a snack, and it’s an easy way to incorporate more zucchini into your diet.
When making Sourdough Zucchini Bread, feel free to swap out white sugar for brown sugar, as it adds a deeper flavor. The zucchini can be substituted with other finely grated vegetables if needed. If you’re allergic to nuts, simply omit them or replace them with seeds. Always use quality ingredients for the best results, especially with the sourdough starter, which should be active and bubbly for maximum rise.
Sourdough
Sourdough Zucchini Bread Recipe
Ingredients
- 1/2 cup oil
- 1 egg
- 3/4 cup white sugar or 3/4 cup brown sugar
- 1/2 cup sourdough starter
- 1/2 cup milk
- 1 cup zucchini, grated
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/4 teaspoon raisins
- 1/4 cup nuts
Instructions
- Preheat your oven to 325°F and grease a pan that can hold the mixture about 2/3 full.
- In a mixing bowl, combine 1/2 cup of oil, 3/4 cup of white or brown sugar, 1 egg, 1/2 cup of sourdough starter, and 1/2 cup of milk. Mix the together until the sugar is well dissolved.
- Stir in 1 cup of grated zucchini until it’s fully incorporated.
- In a separate bowl, combine the dry ingredients: 2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of clove. Mix well, then fold the dry ingredients into the zucchini mixture just until blended.
- Gently fold in 1/4 teaspoon of raisins and 1/4 cup of nuts, taking care not to overmix the batter.
- Pour the batter into the prepared pan and bake for about one hour, or until a toothpick inserted in the center comes out clean.
- Once baked, cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For even better flavor, wrap the bread and let it mellow overnight before cutting.
Part of our Sourdough Bread Recipes collection — Part 2 of 2:
→ Browse Part 2 of 2: Sourdough Bread Recipes
Other parts:Part 1