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
- 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)
- 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.