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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

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Sourdough – Zucchini Bread Yum
Sourdough – Zucchini Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups Whole wheat flour
  • ½ cup Sourdough Starter
  • ½ cup cane sugar Raw – (any sugar would work)
  • 1 package Egg replacer – prepared as per instructions for egg (I used Bob’s red mill brand egg replacer)
  • ½ cup Canola oil – (or any non-flavored oil)
  • ½ cup Milk
  • 1 cup Zucchini – , grated
  • ½ tsp Salt
  • ½ tsp Baking powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon Ground
  • 1 tsp Cardamom Ground (Elaichi)
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups Whole wheat flour
  • ½ cup Sourdough Starter
  • ½ cup cane sugar Raw – (any sugar would work)
  • 1 package Egg replacer – prepared as per instructions for egg (I used Bob’s red mill brand egg replacer)
  • ½ cup Canola oil – (or any non-flavored oil)
  • ½ cup Milk
  • 1 cup Zucchini – , grated
  • ½ tsp Salt
  • ½ tsp Baking powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon Ground
  • 1 tsp Cardamom Ground (Elaichi)
Sourdough – Zucchini Bread
Instructions
  1. Preheat the oven to 350°F. Grease a 9” x 5” bread pan.
  2. 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.
  3. In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom.
  4. Add the dry ingredients into the wet ingredients and mix until just combined.
  5. 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.
  6. Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing.
Recipe Notes

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.

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12 thoughts on “Sourdough – Zucchini Bread”

  1. 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)

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

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

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