Sourdough Zucchini Bread
A moist and flavorful sourdough zucchini bread that combines the tangy depth of sourdough starter with tender shredded zucchini and warm spices. Perfect for breakfast, snacks, or dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Ingredients
1 cup active sourdough starter (fed and bubbly)
1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups 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
1/4 teaspoon ground ginger
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 active sourdough starter, granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the grated zucchini until evenly distributed.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.
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 in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.