Sourdough Zucchini Bread
A moist and flavorful sourdough zucchini bread made with grated zucchini, whole wheat flour, and a tangy sourdough starter. Perfect for breakfast or a snack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Ingredients
1 cup sourdough starter (active and bubbly, 100% hydration)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the sourdough starter, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Fold the grated zucchini into the wet mixture.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.