If you’re looking for a delicious twist on traditional banana bread, you’re going to love this sourdough zucchini bread!
This delightful loaf combines the wholesome goodness of ripe bananas with a subtle tangy kick of sourdough starter, all complemented with a bright, fresh taste of zucchini.
I enjoy eating this zucchini bread as a replacement for traditional cornbread because the flavor is not only delicious but truly unforgettable.
I’m always interested in finding new ways to incorporate fresh summer produce in everyday baked recipes. And this has been a perfect solution.
Zucchini on its own is a rather non-flashy vegetable. But when you combine the simplicity of fresh zucchini in a banana bread recipe you will have a masterpiece on your hands!
Trust me, this is one recipe you’ll want to add to your baking repertoire.
Why You’ll Enjoy This Sourdough Zucchini Bread
Sourdough zucchini bread is a delicious, nutritious, and comforting food that is delicious on its own or with a meal.
Here are some of my favorite aspects of sourdough zucchini bread that I think you’ll enjoy too!
- Flavor: The sourdough’s unique tanginess and the zucchini’s mild sweetness are an unforgettable taste that will have you wanting more.
- Moistness: Zucchini adds moisture to the bread, which makes it soft and tender.
- Nutritious Ingredients: Zucchini is packed with nutrients like vitamins A and C, while sourdough is known for its probiotics and easier digestibility. This combination makes for a healthier bread option.
- Satisfying Crust: The sourdough process typically results in a nicely browned, slightly crispy crust that contrasts perfectly with the soft interior.
- Cornbread alternative: Sourdough zucchini bread is a great alternative to add to any plate in the place of cornbread.
Tips for Making Homemade Sourdough Zucchini Bread from Scratch
Following these tips, you can make delicious, moist, and flavorful sourdough zucchini bread your family will love.
- Use Active Sourdough Starter: Typically active, bubbly sourdough starter is not required for muffins, but an active starter will help enhance the flavor and improve the texture.
- Grate, Chop, and Drain Zucchini: Grate the zucchini finely, chop and then squeeze out as much excess moisture as possible to prevent the bread from becoming too wet and dense. Also, chopping the grated zucchini will prevent long strips from appearing in your bread.
- Mix Ingredients Gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough texture.
- Try Different Flavors: Consider adding spices like cinnamon, nutmeg, or vanilla extract to enhance the flavor. You can also mix in nuts, raisins, or chocolate chips for more variety.
- Check for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If it comes out with wet batter, bake for a few more minutes and check again.
- Cool Completely: Once the muffins are done transfer to a wire rack to cool completely. This prevents the bread from becoming soggy on the bottom.
Equipment
- Loaf pan, baking dish, or you can use muffin tins
- Vegetable peeler
- Large mixing bowl
- Measuring cups/spoons
- Silicon spatula
- Grain Mill for milling wheat berries or substitute with all-purpose flour
Ingredients:
Wet Ingredients
- 1/2 cup softened room-temperature butter
- 1/2 cup bubbly sourdough starter
- 2 cups shredded and chopped zucchini
- 1 tsp. vanilla extract
- 2 large eggs
Dry Ingredients
- 1 1/4 cup brown sugar
- 2 cups fresh milled soft wheat berries *or substitute with all-purpose flour
- 2 tsp cinnamon
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 small ripe banana (chopped into small pieces)
Instructions:
How to Make Zucchini Bread with Sourdough
Step 1. Preheat oven to 350 degrees.
Step 2. Prepare the baking dish with butter or parchment paper.
Step 3. In a large mixing bowl, combine the flour, cinnamon, baking soda baking powder, and salt.
Step 4. In a separate bowl, cream the butter and sugar until smooth and fluffy.
Step 5. To the creamed butter and sugar, add the eggs, vanilla, sourdough starter, chopped banana, and zucchini.
Step 6. Slowly add the dry ingredients to the wet ingredients until just incorporated. (Add in any mix-ins after the wet and dry ingredients are combined.)
Step 7. Pour batter into the prepared dish.
Step 8. Bake for 60 minutes.
Step 9. After you check for doneness, remove from oven and allow to cool completely. Then serve and enjoy!
Sourdough Zucchini Bread FAQ’s:
Should zucchini be peeled before shredding for bread?
No, you don’t need to peel zucchini before shredding it for bread. The skin is thin and soft, and it adds nutrients, color, and texture to the bread. Just make sure to wash the zucchini thoroughly before shredding it.
Do you squeeze out the liquid from zucchini for bread?
Yes, it’s a good idea to squeeze out the liquid from shredded zucchini before adding it to your bread batter. Zucchini contains a lot of moisture, which can make the bread too wet and dense. After shredding, place the zucchini in a clean kitchen towel or paper towel and squeeze out as much liquid as you can. This will help your bread have a better texture.
Can I freeze zucchini bread?
Yes, you can freeze zucchini bread! Freezing is a great way to preserve it and enjoy it later. Here’s how to do it:
Freezing the Whole Loaf
- Cool Completely: Let the zucchini bread cool completely on a wire rack. This prevents condensation from forming, which can make the bread soggy.
- Wrap: Wrap the entire loaf tightly in plastic wrap or aluminum foil. For extra protection, you can also place the wrapped loaf in a resealable freezer bag.
- Label: Label the package with the date so you know how long it’s been in the freezer. Zucchini bread can be frozen for up to 3 months.
- Freeze: Place the wrapped loaf in the freezer.
Baking Tips
- Preheat the Oven: Ensure your oven is fully preheated before baking to achieve even cooking.
2. Use the Right Pan: A standard loaf pan works well. If you use a different size or shape, adjust the baking time accordingly.
3. Check for Doneness: Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.
4. Cool Properly: Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This prevents it from becoming soggy in the pan.
More Home Cooking Recipes to Enjoy!
Sourdough Banana Nut Muffin Recipe
Whole Grains Sourdough Sandwhich Thins
Sourdough Zucchini Bread
Equipment
- loaf pan, baking dish, or muffin tins
- vegetable peeler
- mixing bowl(s)
- measuring spoons/cups
- Silicon spatula
- grain mill A grain mill will allow you to use fresh milled flour. If you do not have a grain mill you can substitute with all purpose flour.
Ingredients
- Wet Ingredients
- 1/2 cup softened room-temperature butter
- 1/2 cup bubbly sourdough starter
- 2 cups shredded and chopped zucchini
- 1 tsp. vanilla extract
- 2 large eggs
- Dry Ingredients
- 1 1/4 cup brown sugar
- 2 cups fresh milled soft wheat berries *or substitute with all-purpose flour
- 2 tsp cinnamon
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 small ripe banana chopped into small pieces
Instructions
- Step 1. Preheat oven to 350 degrees.
- Step 2. Prepare the baking dish with butter or parchment paper.
- Step 3. In a large mixing bowl, combine the flour, cinnamon, baking soda baking powder, and salt.
- Step 4. In a separate bowl, cream the butter and sugar until smooth and fluffy.
- Step 5. To the creamed butter and sugar, add the eggs, vanilla, sourdough starter, chopped banana, and zucchini.
- Step 6. Slowly add the dry ingredients to the wet ingredients until just incorporated. (Add in any mix-ins after the wet and dry ingredients are combined.)
- Step 7. Pour batter into the prepared dish.
- Step 8. Bake for 60 minutes.
- Step 9. After you check for doneness, remove from oven and allow to cool completely. Then serve and enjoy!
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