Sourdough Zucchini Bread

$For this recipe, you need 2 cups of grated zucchini. This is about 2 medium zucchinis. Grate them using a box grater. Make sure to squeeze out some excess moisture after grating. This helps your bread stay firm and not too soggy. You will need 1 cup of active sourdough starter. It should be fed and bubbly. This means it has been recently fed and is ready to use. A lively starter gives the bread a great rise and flavor. If your starter is not active, feed it a few hours before baking. Here are the dry ingredients you will need: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 cup brown sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg These ingredients give flavor and structure to the bread. The whole wheat flour adds a nice texture, while the spices boost the taste. You can also add 1/2 cup chopped walnuts or pecans, and 1/2 cup chocolate chips if you want extra flavor and crunch. For the full recipe, check the instructions above. Start by preheating your oven to 350°F (175°C). This helps the bread bake evenly. Next, grab a 9x5 inch loaf pan. Grease it well or line it with parchment paper. This step makes it easy to remove the bread later. In a large bowl, add the grated zucchini and brown sugar. Let this sit for 10 minutes. This step allows the zucchini to release moisture. After that, add your active sourdough starter, yogurt, vegetable oil, and vanilla extract. Mix everything until it is smooth and well combined. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step is key for even mixing. When you add dry ingredients to the wet mix, the bread will rise perfectly. Now, gently fold the dry mix into the wet ingredients. Be careful not to overmix; some lumps are okay. If you want, add the chopped nuts and chocolate chips for extra flavor. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in your preheated oven for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean. Let the bread cool for 10 minutes in the pan. Then transfer it to a wire rack to cool completely. Enjoy this zesty treat! To make great sourdough zucchini bread, you need to manage moisture. Zucchini holds water, which can make your bread too wet. After grating the zucchini, let it sit with sugar for ten minutes. This step helps release some moisture. You can also squeeze the zucchini in a clean cloth to remove excess liquid. This way, your bread stays moist but not soggy. Mixing is key, but overmixing can ruin your bread. When you combine wet and dry ingredients, do it gently. Stir until just mixed; lumps are fine. This keeps the bread light and fluffy. If you mix too much, the gluten develops too much and makes the bread dense. Remember, be gentle! Want to kick up the flavor? You can add fun ingredients! Here are some ideas: - Chopped nuts like walnuts or pecans for crunch. - Chocolate chips for a sweet touch. - Dried fruits like raisins or cranberries for a fruity bite. - Spices such as ginger or cloves for extra warmth. These add-ins will make your sourdough zucchini bread even more delicious. Mix in what you love! For the full recipe, check out the complete details. {{image_2}} You can make this zucchini bread gluten-free. Use a gluten-free flour blend instead of all-purpose and whole wheat flour. Look for blends that include xanthan gum for the best texture. This change keeps the bread soft and moist. To make a vegan version, replace the yogurt with applesauce. You can also use a plant-based oil instead of vegetable oil. Ensure your sourdough starter is vegan by checking its ingredients. This way, you keep the delicious flavor while making it plant-friendly. I love adding spices for extra flavor. Try adding ginger or cardamom for a warm twist. You can also mix in dried fruits like raisins or cranberries. If you like nuts, add pecans or almonds for a nice crunch. For a sweeter treat, fold in chocolate chips or a swirl of peanut butter. Each of these options creates a new taste experience in every bite. For the full recipe, check out the section above. To keep your sourdough zucchini bread fresh, store it in a cool place. Use an airtight container or a resealable bag. This helps keep moisture in and air out. Bread can last about three days at room temperature. For longer storage, consider freezing it. Freezing is a great way to save your bread. Slice the loaf before freezing. This allows you to take out only what you need. Wrap each slice in plastic wrap, then place them in a freezer bag. Your bread can stay good for up to three months in the freezer. When you’re ready to enjoy your bread, reheating is simple. You can toast slices directly from the freezer. For a softer texture, let the slices thaw first. You can also warm the whole loaf in the oven. Set your oven to 350°F (175°C) and heat it for about 10 to 15 minutes. This will bring back its fresh taste and aroma. You can tell the bread is done when a toothpick comes out clean. Insert it into the center of the loaf. If it has wet batter, bake it longer. The bread should have a golden-brown crust. It will also feel firm to the touch. Trust your senses; the aroma will fill your kitchen. You can use zucchini that is not fresh, but it should not be too soft. Slightly old zucchini may still work, but it might affect the taste and texture. If the zucchini has spots or is slimy, it’s best to toss it. Always wash and dry the zucchini before grating. To slice the bread, use a serrated knife for clean cuts. Let the bread cool completely before slicing. This helps maintain its shape. Serve the bread warm or at room temperature. You can add a dollop of yogurt or honey on top for extra flavor. A sprinkle of cinnamon can make it look festive. In this post, you learned about making sourdough zucchini bread, from the ingredients to storage tips. We covered how to perfectly mix your wet and dry ingredients. You discovered how to ensure your bread stays moist and flavorful. Remember, variations like gluten-free or vegan are easy to try. I hope you feel ready to bake. Enjoy your delicious bread fresh out of the oven! With these tips, your sourdough zucchini bread will always be a hit. Happy baking!$

Discover the delicious world of zesty sourdough zucchini bread, a perfect blend of flavors that will delight your taste buds! This easy recipe uses fresh zucchini, active sourdough starter, and warm spices to create a moist, flavorful loaf that's perfect for breakfast or a snack. Ready to bake? Click through for detailed instructions and tips to enhance your baking experience. Dive into this tasty treat and impress your friends and family!

Print Recipe Pin Recipe

Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 cup active sourdough starter (fed and bubbly)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

1/4 cup plain yogurt (or substitute with applesauce for a dairy-free version)

1/4 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional for sweetness)

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan (9x5 inches) or line it with parchment paper.

In a large mixing bowl, combine the grated zucchini with the brown sugar and let it sit for about 10 minutes to release moisture.

Add the active sourdough starter, yogurt, vegetable oil, and vanilla extract to the zucchini mixture, stirring until well combined.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; some lumps are okay.

If using, gently fold in the chopped nuts and chocolate chips for an added texture and sweetness.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 8 servings

- Presentation Tips: Slice the bread and serve it warm, optionally topping with a dollop of yogurt or a drizzle of honey for added flavor. You can also sprinkle a bit of cinnamon on top for a festive touch!