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Home » Recipes » Sourdough – Zucchini Bread

Sourdough – Zucchini Bread

April 28, 2012 by Pavani 13 Comments

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. 

Sourdough – Zucchini Bread
Sourdough – Zucchini Bread
Yum
Print Recipe
  • Coursebreads
  • Cuisineamerican
Servings Prep Time
1-9 x 20 minutes
Cook Time
45 minutes
Servings Prep Time
1-9 x 20 minutes
Cook Time
45 minutes
Sourdough – Zucchini Bread
Sourdough – Zucchini Bread
Yum
Print Recipe
  • Coursebreads
  • Cuisineamerican
Servings Prep Time
1-9 x 20 minutes
Cook Time
45 minutes
Servings Prep Time
1-9 x 20 minutes
Cook Time
45 minutes
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)
Servings: x
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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Comments

  1. Priya Suresh

    April 28, 2012 at 8:52 pm

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

    Reply
  2. Harini-Jaya Rupanagudi

    April 28, 2012 at 10:43 pm

    looks so good!

    Reply
  3. The Pumpkin Farm

    April 29, 2012 at 3:24 am

    looks perfect , i can imagine the flavors it has within

    Reply
  4. Cool Lassi(e)

    April 29, 2012 at 3:26 am

    Umm, loving the last picture! Great zucchini bread!

    Reply
  5. Unknown

    April 29, 2012 at 4:48 am

    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)

    Reply
  6. preeti garg

    April 29, 2012 at 4:53 am

    wonderful recipe

    Reply
  7. Aarthi

    April 29, 2012 at 6:05 am

    perfect looking bread

    Reply
  8. Global Tastes & Travels Inc.

    April 29, 2012 at 2:10 pm

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

    Reply
  9. Global Tastes & Travels Inc.

    April 29, 2012 at 2:10 pm

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

    Reply
  10. Suma Gandlur

    April 29, 2012 at 8:40 pm

    Looks very moist.

    Reply
  11. Vardhini

    April 29, 2012 at 11:54 pm

    Loved the bread series Pavani. Yummy looking bread.VardhiniCooksJoy

    Reply
  12. PJ

    April 30, 2012 at 12:30 pm

    Lovely bread Pavani…

    Reply
  13. Mollysnana

    October 29, 2017 at 10:30 am

    I substituted applesauce for the oil and a 1/4 cup maple syrup for the sugar. I added 1/3 cup raisins and made a dozen muffins instead of the loaf. Came out great!

    Reply

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