Name: Sourdough Zucchini Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 1
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ½ cup chopped walnuts; 2 large eggs; 1 cup light brown sugar; 2 teaspoons vanilla extract; ½ cup sourdough starter discard; ½ cup avocado oil; ¾ cups grated zucchini

This zucchini sourdough bread recipe is made with one zucchini per loaf and various flour and seed combinations. I made the various loaves using rye flour because I thought its earthy flavor would pair well with squash, and they turned out to be soft and fragrant.

A mild flavor of squash was present in all three versions, as well as a fluffy, relatively closed crumb with small green-black speckles. Zucchini bread with all bread flour had an exceptionally soft crumb. Bread with butter, as a sandwich bread without leaks, or alongside salads or main courses were excellent uses for the loaves. This meant that I needed to use less water in my recipe since zucchini is made up of 95% water.

Ingredients

Eggs
Freshly grated zucchini
Light brown sugar
Flour
Sourdough starter
Baking soda
Vanilla extract
Avocado oil
Baking powder
Shopped walnuts
Salt, cinnamon
Chocolate chips or raisins (optional)

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How to Make Sourdough Zucchini Bread

Prepare a 9″ x 5″ baking pan by lightly greasing it with butter and preheat the oven to 350°F (176°C).
If you don’t have a food processor, you can use a box grater. If there is excess moisture or liquid on the zucchini, squeeze it with your hands to remove it. The zucchini should be drained in a colander while the remainder of the ingredients are mixed.

Grease your bread loaf pans well before making your sourdough zucchini bread so it will turn out great. It won’t matter how far you tip the loaves out because they won’t stick. Make sure your pan is properly coated no matter what you choose.

Set aside the dry ingredients after mixing them in a small bowl. Until the mixture is smooth, combine the wet ingredients in a large mixing bowl.

The dry ingredients should be added to the wet ingredients and mixed well. After folding the zucchini into the batter, give it one last squeeze.
You can bake the cake at 350°F (176°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean. Pour the batter into a greased 9″ x 5″ baking dish and bake for 55-60 minutes.

Make sure the zucchini bread cools for at least 15 minutes before eating. Place the bread on a cooling rack after releasing the edges from the dish using a butter knife.

It can be served warm or at room temperature.

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FAQs

How does zucchini bread benefit from zucchini?

All those summer garden zucchinis can be put to good use with this recipe, which adds moisture to the bread and sneaks in some vegetables at the same time.

Is it necessary to squeeze water from zucchini before baking it?

There is no set rule here; it depends on the recipe. The amount of moisture required in some recipes may be higher, while in others the amount of moisture might be lower. It’s best to leave the zucchini whole and not squeeze it for this recipe. I like the extra moisture.

Is my zucchini bread gooey in the middle?

This is most likely due to the fact that the middle has not been cooked completely. Because this recipe calls for a high amount of moisture, it takes a little longer to bake. You can cover the bread with parchment paper or tin foil until the center is cooked through if its outside is too dark and the inside isn’t yet done.

What are the best ways to store zucchini bread?

You can store this food in an airtight container for up to 4-5 days. In addition to freezing in slices, freezing the whole loaf in a freezer bag for up to 3 months (for the best results) is also an option.