Imagine sinking your teeth into a moist, aromatic slice of zucchini bread that's bursting with tangy sourdough flavor and warm cinnamon notes. This isn't just any ordinary bread – it's a game-changing recipe that transforms humble zucchini into a show-stopping treat that will have your family and friends begging for seconds. Whether you're a seasoned baker or a curious kitchen novice, this Simple Sourdough Zucchini Bread promises to elevate your baking game and fill your home with an irresistible aroma that screams comfort and deliciousness.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sourdough starter
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or cooking spray.
- Grate fresh zucchini using a box grater, then gently squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent the bread from becoming too wet.
- In a large mixing bowl, combine the sourdough starter, sugar, vegetable oil, and eggs. Whisk together until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender bread texture.
- Carefully fold in the grated zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Moisture Management: The key to perfect zucchini bread is controlling moisture. Always squeeze out excess liquid from grated zucchini to prevent a soggy loaf.
- Sourdough Starter Tip: Use a mature, active sourdough starter at its peak for the best flavor and rise.
- Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can lead to a tough, dense bread.
- Pan Preparation: Grease your pan thoroughly and consider lining with parchment paper for easy removal.
- Doneness Check: Use the toothpick test to ensure your bread is fully baked – it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and maintain its structure.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it fresh for up to 3 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
