Why Make This Recipe
Easy Sourdough Zucchini Bread combines the delightful flavors of zucchini with the tangy goodness of sourdough. It’s a great way to use up leftover zucchini from your garden or the market. This bread is not only moist and delicious but also nutritious. Perfect for breakfast, a snack, or even dessert, this recipe is simple and rewarding. Plus, it’s an excellent way to sneak some veggies into your diet!
How to Make Easy Sourdough Zucchini Bread
Ingredients:
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg, grated (optional)
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups zucchini, grated
- 2/3 cup sourdough starter
Directions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine oil, sugar, brown sugar, and eggs until well blended.
- Stir in the zucchini and sourdough starter.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing. Enjoy!
How to Serve Easy Sourdough Zucchini Bread
You can serve this bread warm or at room temperature. It’s great on its own but is also delicious with a bit of butter or cream cheese spread on top. For a special treat, you might try serving it with a drizzle of honey or maple syrup. Pair it with a cup of coffee or tea for a delightful snack!
How to Store Easy Sourdough Zucchini Bread
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices in a resealable bag for up to 3 months. Just be sure to wrap them well to prevent freezer burn. When you’re ready to enjoy, thaw them at room temperature or warm them in the oven.
Tips to Make Easy Sourdough Zucchini Bread
- Make sure to squeeze out any excess moisture from the grated zucchini to prevent the bread from getting too wet.
- You can customize this recipe by adding nuts, raisins, or chocolate chips for added texture and flavor.
- If you don’t have a sourdough starter, you can skip it, but the texture and taste will vary.
Variation
You can easily adapt this recipe by adding different spices or flavors. For example, try adding some vanilla extract for a sweeter finish or swap out the cinnamon for pumpkin pie spice for a different twist.
FAQs
1. Can I make this recipe gluten-free?
Yes! You can use a gluten-free flour blend instead of regular flour for a gluten-free version.
2. How can I use a different type of squash?
You can replace zucchini with yellow squash or even carrots for a fun change in flavor and texture.
3. Can I reduce the sugar in this recipe?
Absolutely! You can cut down the sugar by 1/4 cup or use a sugar substitute if you prefer a less sweet bread.
Now that you have this simple and delicious recipe, you can enjoy a slice of Easy Sourdough Zucchini Bread any time!
Print
Easy Sourdough Zucchini Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Moist and delicious zucchini bread with the tangy goodness of sourdough, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg, grated (optional)
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups zucchini, grated
- 2/3 cup sourdough starter
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine oil, sugar, brown sugar, and eggs until well blended.
- Stir in the zucchini and sourdough starter.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing. Enjoy!
Notes
Squeeze out excess moisture from the grated zucchini to prevent wet bread. Consider adding nuts, raisins, or chocolate chips for more flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sourdough, zucchini bread, easy recipe, baking
