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Sourdough zucchini bread recipe for a moist delight!

sourdough zucchini bread recipe
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A deliciously moist sourdough zucchini bread that combines the tanginess of sourdough with the freshness of zucchini.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup sourdough starter
  • 1 cup grated zucchini
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the sourdough starter, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For a sweeter bread, you can increase the sugar to 1 1/4 cups.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.

Nutrition

Find it online: https://recipeshungry.com/sourdough-zucchini-bread-recipe-moist-delight/