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Sourdough Zucchini Bread

Experience this tangy sourdough and the moist sweetness of zucchini and bananas with this irresistible Sourdough Zucchini Bread. Perfect for breakfast, a snack, or dessert!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American

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!