Sourdough Zucchini Bread combines the tangy flavor of sourdough with the moist texture of zucchini bread. This unique recipe is not only delicious but also adds a healthy twist to a classic favorite. With its soft crumb and subtle sourdough flavor, it’s perfect for breakfast or a snack.
I love baking Sourdough Zucchini Bread on lazy weekends when I want something comforting yet different. It’s an excellent way to use up extra zucchini and add a bit of sourdough tang to our diet. Each slice is a treat, and it always brings smiles to my family’s faces.
Sourdough Zucchini Bread
Sourdough Zucchini Bread combines the tangy flavor of sourdough with the moist texture of zucchini bread. This unique recipe is not only delicious but also adds a healthy twist to a classic favorite. With its soft crumb and subtle sourdough flavor, it's perfect for breakfast or a snack.
Ingredients
- 1 cup sourdough starter active and at room temperature
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel. Measure out 1 1/2 cups.
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, whisk together 1 cup sourdough starter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Calcium: 5%
- Iron: 7%
- Potassium: 5%
Recipe Details
- Servings: 12 slices
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Cuisine: American
Ingredients
- 1 cup sourdough starter (active and at room temperature)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Loaf pan (8×4 inches)
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel. Measure out 1 1/2 cups.
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, whisk together 1 cup sourdough starter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Calcium: 5%
- Iron: 7%
- Potassium: 5%
Sourdough Zucchini Bread is a fantastic blend of tangy and sweet, perfect for any time of day. It’s a lovely way to enjoy the benefits of both sourdough and zucchini in one delicious, moist loaf. Enjoy the unique flavor and delightful texture of this recipe with your family and friends!
