The courgette (or zucchini) is one of the most popular summer vegetables that grow up to several feet long but tastes its best when it’s about 6-8 inches long. Zucchini with dark skin may be more nutritionally dense and contain a greater amount of antioxidants. Moreover, zucchini are rich in potassium, B vitamins, and fiber.
During the development of these zucchini sourdough recipes, I used one zucchini for every loaf of bread, as well as different grains and seeds. I selected rye flour as the earthy flavor would compliment the squash, and the resulting bread turned out to be soft and fragrant. Three versions of these cookies were similar in texture and flavor with a smooth, fluffy crumb with small black speckles and a mild squash flavor.
The crumb of the zucchini bread made with bread flour was extremely soft. Bread that was well suited to butter, sandwiches that were not leaky, and side dishes such as salads and main courses. Since zucchini is essentially 95% water, I used less water in my recipe. The zucchini should be used convection microwaved and then mashed without straining in order to preserve the maximum amount of flavor.
Which Zucchinis Should I Choose?
Did you know that there are different kinds of zucchini? Different types of zucchini have different flavors, so your bread will taste different. Have fun experimenting to find out what you like!
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Zucchini is one of the most popular vegetables. Their dark green color, combined with the creamy flesh inside, makes them a very popular vegetable. Besides being great for baking bread, this zucchini type is also excellent for soups and gravies.
Gourmet Gold Zucchini
Gold zucchinis are known for their bright yellow color and have a similar flavor to black zucchinis. In addition to being used for frittatas, this type of zucchini is also delicious in the recipe.
Size-wise, and thereby shape-wise, this zucchini closely resembles a cucumber. There are distinct dark green stripes on this zucchini, somewhat reminiscent of watermelon!
Other than having a nuttier flavor, this zucchini is more firm compared to other types. This kind of zucchini is good for making bread.
The squash is often yellow in color and has a very mild flavor. The squash can be used in the same way as zucchini (which is a kind of squash)! You can use these as a substitute in this recipe.
Make Your Sourdough Zucchini Bread Great
In order to guarantee that your sourdough zucchini bread turns out great, you need to grease your bread loaf pans well. You will not have to worry about the loaves sticking to the pan after tipping them out. It doesn’t matter what you choose to use, make sure your pan is really coated.
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The bread could also be removed from the pan simply by lifting it out of the pan with parchment paper. Greasing your pan first is still a good idea, especially if you will be touching the bare pan with dough. Please avoid wringing or drying out your shredded zucchini. That is what gives this recipe its wonderful flavor!
Slice the sourdough zucchini bread loaves after letting them cool for at least an hour on the rack. Although it’s difficult due to the smell, it’s definitely worth it in the end. The crust will be less gummy and slices will come out cleaner.
You will get two loaves from this recipe. Give one away to a friend or family member if you don’t think you can eat both, or place it in a freezer bag, wrap it in plastic wrap, and freeze it for several months. Don’t forget to label it so that you can see what you made and when!
What’s the Best Way to Eat Sourdough Zucchini Bread?
It’s great to eat as a snack, with breakfast, or as part of a brunch, because this is a sweeter bread (think banana bread). We like it plain and with butter, but my husband and kids prefer it with butter.
When your bread is cool enough to handle, you can toast it lightly or microwave it for 8-10 seconds to make it warm for eating. This also makes the butter easier to spread.
What kind of sourdough do I need for this recipe?
Using a 100% hydration sourdough starter, this recipe yields awesome results. The result is a sourdough fed exactly the same ratio of flour and water. You can learn more about feeding sourdough starters by reading this article.
This recipe calls for sourdough discards. When feeding our starters, we remove a portion of the sourdough starter and we call it “discard.”. Only this prevents us from quickly becoming overrun with starters! However, just because something is called “disposal” does not mean we need to discard it! There are so many great uses for it –
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How to store zucchini bread?
Cover and refrigerator freezer the zucchini bread for 1-2 days after it has cooled completely. The bread can also be refrigerated for up to five days.
- 2 Large eggs
- ½ tsp Cinnamon
- ½ cup Neutral, Oil
- 1 tsp Baking powder
- 5 oz Mashed banana
- 1 ¼ cup Brown sugar
- 2 cup Grated zucchinis
- ½ cup Sourdough starter
- ¼ cup Almond milk or Milk
- Get all your ingredients together. Set your oven to 375 degrees Fahrenheit.
- Prepare the banana by mashing it in a bowl. Add the sugar, eggs, and milk to the banana mixture.
- Blend until smooth.Fully incorporate the starter. Combine the flour and cinnamon next.
- Then, fold the dry ingredients into the wet until the ingredients are barely combined. Finally, add the chopped walnuts and shredded zucchini.
- Lightly grease a 9x5 loaf pan with butter. The pan will pop out easier when it is baked.
- After putting the batter into the loaf pan, freeze it for 15 minutes. Let the loaf bake for 50-55 minutes, then remove it from the oven.
- After cooling in the pan for 10-15 minutes, turn it out onto a wire rack to cool completely. Slice and serve!
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 15gSaturated Fat: 9gCholesterol: 77mgSodium: 532mgCarbohydrates: 54gFiber: 2gSugar: 29gProtein: 6g