April 28, 2012

Sourdough – Zucchini Bread

Today I have yet another bread recipe that uses sour dough starter. I have to admit I’m not so good at taking care of my starter. I have it sitting in my fridge and I feed when I remember (which usually happens once may be every 2 weeks), but (knock on wood) it’s doing pretty good given the circumstances. So with the bread baking week, I thought it’s probably time to properly feed the starter and used the cast off to make this quick bread and kulchas that I previously posted. 



Recipe adapted from Simple Math Bakery
Ingredients
Whole wheat flour – 2cups 
Sourdough Starter – ½cup 
Raw cane sugar – ½ cup (any sugar would work) 
Egg replacer – prepared as per package instructions for 1 egg (I used Bob’s red mill brand egg replacer) 
Canola oil – ½ cup (or any non-flavored oil) 
Milk – ½ cup 
Zucchini – 1 cup, grated 
Salt – ½ tsp 
Baking powder – ½ tsp 
Baking Soda – ½ tsp 
Ground Cinnamon – 1tsp 
Ground Cardamom (Elaichi) – 1tsp 

Method
  • Preheat the oven to 350°F. Grease a 9” x 5” bread pan.
  • In a large mixing bowl, whisk in oil, sugar, milk, egg replacer and sourdough starter. Mix well until sugar is dissolved. Stir in grated zucchini and set aside. 
  • In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom. 
  • Add the dry ingredients into the wet ingredients and mix until just combined. 
  • Pour the batter into the prepared pan and bake for about 40-45 minutes or until the tester comes out clean. My bread was done in 42 minutes.
  • Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing. 
 

This turned out to be very moist and delicious bread – perfect for breakfast with butter or jam and some hot tea. I wrapped the leftover bread tightly with aluminum foil and stored it in the fridge – should keep well for 3-4 days.
Let's check out what my fellow marathoners have cooked up for Day 6 of BM#15.
Signature

11 comments:

  1. Wish to have some slices from my tomorrow's brunch, lovely loaf..

    ReplyDelete
  2. looks perfect , i can imagine the flavors it has within

    ReplyDelete
  3. Umm, loving the last picture! Great zucchini bread!

    ReplyDelete
  4. Super soft bread and sourdough makes a good breakfast bread. Looks awesome and I especially love your knife ...looks really nice. Jayanthi (www.sizzlingveggies.com)

    ReplyDelete
  5. you're so brave to even think of doing the starter...any recipe that calls for a starter..I run away like the plague!

    ReplyDelete
  6. Loved the bread series Pavani. Yummy looking bread.

    Vardhini
    CooksJoy

    ReplyDelete

Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!

Lets Connect

LinkWithin

Related Posts Widget for Blogs by LinkWithin
Blogging tips