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5 from 9 votes

Zucchini and White Cheddar Sourdough Bread

Delicious zucchini, white cheddar sourdough bread with moistness from zucchini and creamy white cheddar cheese along with touch of pepper to make great savory bread.
Prep Time1 d
Cook Time55 mins
Total Time1 d 55 mins
Course: Main Course
Cuisine: American
Keyword: sourdough bread, Zucchini white cheddar Sourdough bread
Servings: 12 serving
Calories: 209kcal
Author: Swathi (Ambujom Saraswathy)


  • For Levain
  • 15 g active sourdough starter 50: 50 all-purpose and whole wheat flour
  • 70 g bread flour
  • 5 g spelt flour
  • 25 g Whole Wheat Flour
  • 75 g water
  • For the dough
  • 320 g bread flour
  • 75 g whole wheat flour
  • 5 g spelt flour
  • 300 g water
  • 286 g Zucchini Grated
  • 171 g leaven
  • 162 g White Cheddar cheese grated
  • 9 g salt
  • 2.5 g ground pepper


  • First make Levain
  • In a medium bowl add bread flour, whole wheat flour, spelt flour, active sourdough starter and water and set aside for 6- 12 hours at room temperature.
  • Make dough.
  • Autolyse the flour
  • In a large bowl add, bread flour, whole wheat flour, spelt flour and water and mix and set aside for 1-2 hours. Even if it looks dry do not tempted to add any water. It will fine as you are adding zucchini.
  • While flour is autolyse, grate zucchini and add ¼ tsp salt to it and mix well and set aside for 15 minutes in a colander. After 15 minutes squeeze zucchini to remove maximum juice as much as possible.
  • First mix in levain into the flour mix and set aside for 30 minutes. Then add grated zucchini, cheese, salt, and pepper and mix everything and set aside.
  • Fold and stretch the dough at 30 minutes interval for 2 hours and then 1-hour interval for next 3 hours.
  • After 5 hours laminate the dough by spreading the dough into rectangle and fold it from right to middle and left to middle like letter fold then flip them to make it round coil. Set aside for 30 minutes.
  • Then pre-shape the dough. In a workspace if you want you can dust lightly with flour, I usually skip this step. Transfer the dough from the bowl lightly pulling the dough towards you. This gentle turning and pulling motion will develop tension on the top of the dough forming a round circle. Let the dough rest for 25-30 minutes, uncovered.
  • Shape the dough
  • Repeat what you did in pre-shape the dough and finally, flip, or roll down the dough so the seams are all on the bottom and using two hands cup the top part of the round and drag the dough gently towards your body. The angle of your hands will gently press the bottom of the dough on the counter creating tension, forming a skin on the top of the dough as you drag.
  • After shaping place seam-side-up into a towel-lined kitchen bowl or banneton that was lightly dusted with rice flour and all-purpose flour.
  • Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
  • Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
  • Cool the loaf and cut it into slice and enjoy.



You can also use Parmesan cheese instead of White Cheddar Cheese. 


Calories: 209kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 379mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg
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