Sourdough Zucchini Bread
Delicious moist Sourdough Zucchini Bread made with sourodugh starter, flour, sugar and zucchini with spices. Excellent and lightly sweet breakfast bread.
Servings: 12 servings
Calories: 263kcal
Ingredients
- 250 g 2 cups all-purpose flour
- 2 cups 233 g grated zucchini, from appx. 1 medium zucchini
- 225 g 1 ¼ cups lightly packed light brown sugar ( You can use dark brown sugar also) **
- 1½ teaspoon pure vanilla extract
- 2 large eggs
- ⅓ cup 83g Unsweetened apple sauce*
- 100 g appx. ½ cup sourdough discard OR active 100% hydration starter
- 1 teaspoon 2g cinnamon
- ¼ teaspoon nutmeg
- 1½ teaspoon 9g baking soda
- ¼ teaspoon fine sea salt
- 125 ml ½ cup Vegetable oil ( you can use any favorite oil )
- Butter for coating the pan.
Instructions
- How to Prepare your Sourdough Starter: You can use leftover sourdough discard, make sure it is in good condition (no brown liquid, no vinegary smell, not straight from the fridge. Or the one you after 5-6 hours of feeding it just doubled and collapsed after. OR you can use active starter, then you will need to feed it prior to making the recipe and wait for it to become bubbly and double in size.
- Preheat the oven to 360°F / 182°C. Lightly coat one 9 x 5-inch loaf pan with butter and flour and line with parchment paper for extra protection.
- Using a box grater, grate the zucchini on an angle on the side with largest holes. There No need to drain out the excess water. Set aside.
- In a large bowl combine flour, cinnamon, nutmeg, baking soda, and salt together and set aside
- Add the apple sauce, oil, sugar, and vanilla to a large mixing bowl. Mix well.
- Add the eggs, one at a time until fully incorporated. Add the sourdough starter. Add the grated zucchini and mix well.
- Working in batches, add flour mix to wet mixture. Mix until just combined. Do not over do it; bread will be dense. The texture should be thick and pourable, but not runny. Add more flour if needed.
- Pour the batter into the prepared pan. Place onto a baking sheet and transfer to the oven.
- Bake it in a preheat oven of 360°F / 182°C for 45-50 minutes or until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
- Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Notes
*If you do not want use apple sauce to use a small banana. This adds extra moisture
**This is lightly sweetened sourdough zucchini bread, if you want sweet sourdough zucchini bread to add ¼ cup more sugar.
If you want to store the sourdough Zucchini bread: wrap the loaf with plastic wrap keep at room temperature. Because of the moisture in the zucchini, the texture will get softer and softer each day.
If you want to freeze the sourdough Zucchini bread: Once completely cool, wrap the loaves and freeze the loaf will be fine until 3 months. When you want thaw and use it.
If you want to double the sourdough Zucchini bread : simply double the ingredients as listed.
**This is lightly sweetened sourdough zucchini bread, if you want sweet sourdough zucchini bread to add ¼ cup more sugar.
If you want to store the sourdough Zucchini bread: wrap the loaf with plastic wrap keep at room temperature. Because of the moisture in the zucchini, the texture will get softer and softer each day.
If you want to freeze the sourdough Zucchini bread: Once completely cool, wrap the loaves and freeze the loaf will be fine until 3 months. When you want thaw and use it.
If you want to double the sourdough Zucchini bread : simply double the ingredients as listed.
Nutrition
Calories: 263kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
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