introduction
The warm, inviting aroma of freshly baked bread fills the kitchen, wrapping you in a cozy embrace. I remember the first time I made this Sourdough Zucchini Bread; it was a rainy afternoon, and I had a pile of zucchini from my garden that needed to be used. Mixing together the sourdough starter with grated zucchini not only felt rewarding, but it also gave life to an old recipe in a new way. This bread matters because it uses up sourdough starter discard that often goes to waste, transforming it into a delicious and moist treat that my family loves. You’ll cherish how the flavors blend together, creating a bread that’s both wholesome and satisfying.
why make this recipe
Making Sourdough Zucchini Bread is a great way to utilize your leftover sourdough starter while creating something delicious. The mix of zucchini, spices, and walnuts offers a wonderful flavor and texture. This recipe is perfect for breakfast, a snack, or even an afternoon treat. Plus, you can feel good about sneaking in some veggies!
how to make Sourdough Zucchini Bread
Ingredients:
- 2 cups grated zucchini
- 1 cup sourdough starter discard
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup chopped walnuts
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set the dry mixture aside.
- In a large bowl, combine the sourdough starter, sugar, and vegetable oil. Mix these until well blended.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the grated zucchini until evenly distributed.
- Gradually fold in the dry ingredients from the first bowl into the wet mixture until just combined. Then, fold in the chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
how to serve Sourdough Zucchini Bread
Sourdough Zucchini Bread is best served warm or at room temperature. You can enjoy it plain or spread with a bit of butter for extra richness. Pair it with a cup of tea or coffee for a delightful morning or afternoon break.
how to store Sourdough Zucchini Bread
To store Sourdough Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to three days. For longer storage, place it in an airtight container in the freezer, where it can last for up to three months.
tips to make Sourdough Zucchini Bread
- Ensure your zucchini is well-drained to avoid excess moisture in the bread.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- If you like spices, consider adding a pinch of nutmeg or cloves for extra flavor.
variation
You can easily tailor this recipe by adding ingredients such as chocolate chips, dried cranberries, or different nuts like pecans or almonds. Feel free to experiment to find your favorite combination!
FAQs
Can I use a different kind of starter?
You can use any type of sourdough starter; just ensure it’s active and bubbly for the best results.
Is it necessary to use walnuts?
No, walnuts are optional. You can omit them or replace them with your preferred nut or even chocolate chips.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just make sure your other ingredients are also gluten-free.
Sourdough Zucchini Bread
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Active and bubbly for best results
- 1/2 cup vegetable oil Can be substituted with melted coconut oil
- 1 cup granulated sugar
- 4 large eggs
- 2 cups grated zucchini Ensure zucchini is well-drained
Dry Ingredients
- 2 cups all-purpose flour Can substitute half with whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Optional: add a pinch of nutmeg or cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped walnuts Optional: can replace with other nuts or chocolate chips
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Mixing
- In a large bowl, combine the sourdough starter, sugar, and vegetable oil. Mix until well blended.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the grated zucchini until evenly distributed.
- Gradually fold in the dry ingredients until just combined. Then, fold in the chopped walnuts.
Baking
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.