Sourdough zucchini bread has just a touch of sourdough tang and is deliciously moist. The sourdough starter adds extra body to the bread and holds it together nicely.
It’s the time of year when gardens deliver zucchinis in abundance. Here’s an option for using some of your excess zucchini.
I’ve been experimenting with including sourdough starter into recipes and am very happy with the results. I think that you will enjoy this sourdough zucchini bread recipe.
Tips
- Zucchini bread can include a little or a lot of grated zucchini. I suggest 1 to 1 1/2 cups.
- I grate the zucchini on the largest grater side of a box grater. I like the zucchini bits to be visible in the bread. If you want them to blend into your bread more, use a smaller grater option.
- Sourdough starter can be wet and runny or dry and thick. If you use wet starter, wrap your grated zucchini in a clean dish towel and squeeze out some of the liquid. If your starter is dry, you can skip this step.
Ingredients
- 1 1/4 cups flour
- 1/4 teaspoon cinnamon
- Pinch of nutmeg (or 1/8 teaspoon if you like more nutmeg)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup sourdough starter (discard)
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
- 1 to 1 1/2 cups shredded zucchini
- 1 cup walnuts
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Sift the dry ingredients together and set aside for later.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer, it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the sour cream, sourdough starter and vanilla to the sugar mixture and blend on a low speed.
Fold in the dry ingredients until smooth. Stir in the zucchini. Add the nuts.
Pour the batter into the loaf pan. Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and cool a little longer.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it, tightly wrapped in plastic wrap.
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