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. 
Sourdough – Zucchini Bread
Sourdough – Zucchini Bread
Recipe adapted from Simple Math Bakery
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 circumst...

Sourdough – Zucchini Bread

Summary

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  • Coursebreads
  • Cuisineamerican
  • Yield1 9"x5" loaf 1 9"x5" loaf
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

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

Steps

  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. 
Sourdough – Zucchini Bread
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.
Sourdough – Zucchini Bread

Let's check out what my fellow marathoners have cooked up for Day 6 of BM#15.

Sourdough – Zucchini Bread
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