Sourdough Zucchini Bread Little Home in the Making
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with butter. Combine flour, cinnamon, baking soda, baking powder, and salt well in a medium bowl. In a stand mixer or bowl, mix melted butter (or melted coconut oil) and brown sugar for about five minutes or until light and fluffy.
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Use a whisk to combine the dry ingredients together. In a separate large mixing bowl, add the eggs, oil, white sugar, brown sugar, and vanilla extract. Beat this mixture well until creamy and smooth. Add the sourdough discard to the wet ingredients and whisk again until completely uniform in color and texture.
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Preheat the oven to 350°F. Lightly grease a 9" x 5" quick bread pan or 12" x 4" tea loaf pan. In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined. In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet.
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Step 2: Shredding the zucchini. Set aside. Step 3: In a large bowl, mix together the flour, salt, baking soda, baking powder, nutmeg and ground cinnamon. Whisk well. (Image 1). Step 4: In a separate large bowl whisk together the sourdough starter, greek yogurt, coconut oil, both sugars, eggs, and vanilla extract.
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How to make this recipe. Sourdough Zucchini bread is an easy quick bread recipe to make. For the full set of directions, please make sure to scroll down to the recipe card below. Preheat the oven to 350 F. Grease a 9×5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking. Grate the zucchini and set aside.
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Preheat oven to 325 degrees. Spray a bread pan with cooking spray. Mix together first six ingredients together in a bowl. In a separate large mixing bowl, mix together the dry ingredients fl- our, baking powder, baking soda, salt, cinnamon and nutmeg. Fold the wet ingredients into the flour mixture.
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Beat eggs, sugar and vanilla together until foamy. 2. Stream the oil in until emulsified. 3. Stir in the sourdough discard and zucchini. 4. Fold the dry ingredients in a third at a time, add walnuts in with last addition of flour. 5. Pour the batter into prepared pans, sprinkle cinnamon sugar on top.
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Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon. Bake the sourdough zucchini spice bread on 350 ° F for 60 to 65 minutes, until a tester (toothpick) comes out clean. Check the bread around the 40-45 minute mark and cover/tent with foil if the top is browning too quickly.
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Preheat oven to 350ºF (177ºC). Coat the interior of a 9×5″ or 8.5×4.5″ bread loaf pan with butter or oil. Line the pan with a piece of parchment paper that fits the length of the pan and has a couple of inches of overhang on each side like two wings. This will help you remove the zucchini bread from the pan.
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Ingredients. 1 cup active sourdough starter; 1 cup + 3 tablespoons all purpose flour; 1 ¼ cup packed light brown sugar; ⅛ cup avocado oil; 2 eggs; 1 teaspoon vanilla extract
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Method. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a small seperate bowl. In a large mixing bowl, mix the oil, brown sugar, eggs, sourdough discard, yogurt, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients. Gently stir in the shredded zucchini and nuts until just combined.
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Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts. Set aside. In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract.
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Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour. Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes. After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes.
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Use a box grater to shred one medium zucchini into a colander or strainer. Next, sprinkle the zucchini with a few light shakes of salt, and toss to mix. Rest the strainer in a very clean sink, or set it over a larger bowl. Over the next 15 to 30 minutes, the salt will draw excess water out of the zucchini.
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Baked sourdough zucchini bread Bake the Zucchini Bread. Pour the batter into loaf pans, either mini 7x3x2-inch pans (pictured above) or a standard 9×5-inch loaf pan and bake until perfectly golden. Cool in the pan and then transfer to a wire rack.
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Instructions. Oil down two loaf pans. Preheat oven to 325. Combine sourdough starter, oil, eggs, sugar, zucchini, and vanilla in large mixing bowl.
