Does your sourdough starter have a name? I’ve noticed that many of my blog friends name their sourdough starters. Now, I know that the starter is technically alive, but somehow I’ve never felt the need to call mine by name. Since it’s non-sentient, it doesn’t seem to mind. It bubbles along from day to day, always ready to help me when I’m craving some sourdough goodness. It was all too happy to jump into this sourdough zucchini bread along with some fresh squash from my CSA.
I reduced the amount of sugar from the original recipe so that the sourdough flavor would stand out. The bread came out with just the right balance of spice, sourdough, and sweetness. If you prefer a sweeter bread, I recommend slightly increasing the amount of sugar. Chopped nuts or raisins would also be an excellent addition to this bread.
I’m submitting this bread to YeastSpotting, where a new feast of bread is posted every Friday!
Sourdough Zucchini Bread
Adapted from Baking With Sourdough
Yield: one 9″ loaf
1/2 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 egg
1/2 cup sourdough starter
1/2 cup milk (I used rice milk)
1 cup grated zucchini (1 medium zucchini)
2 cups white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat the oven to 325°. Grease a 9 inch by 5 inch loaf pan and set aside.
In a large bowl, stir together the oil, sucanat, egg, sourdough starter, and milk. Make sure that the sucanat has mostly dissolved in the liquid. Add the grated zucchini, stirring to combine.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients and stir just until combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until the bread tests done. Cool in the pan for 5 minutes, then remove the bread from the pan to cool on a cooling rack.
The flavor does intensify as the loaf ages. I think it’s more delicious on the second and third day after baking!
This is what I like to see! A wonderful new twist on a classic recipe. I’ve never heard of sourdough zucchini bread, but it sounds so good. I need to create a starter once I move to Austin. I will be trying this for sure!
I like that yours is always raring to go – I bet it tastes terrific with the zucchini!
I could see why you name the starter. It is a baby of sorts. Though I’m not sure what I would name mine
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I haven’t had zucchini bread. Maybe I should give it a try.
I just made standard z. bread. Don’t you just love it?
Okay! THAT looks amazing! How brilliant–for that excess zuke problem! I love a good bread–but love it even more if it is a sourdough! I am such a chicken on this–so I checked out your sourdough post! I am very, very close to trying this out now–you’ve given me courage to at least try so I bookmarked the page!
Monet and Kelly – I hope you’ll give sourdough a try!
Belinda – The sourdough is definitely an excellent addition to the zucchini bread!
Joy – I can never think of a good name for mine, either. I don’t even know if mine is male or female, that’s part of my trouble with naming it.
Andreas – You should try it and let me know what you think! I bet you’d love it.
Michele – I do love any kind of zucchini bread! It’s one of the best summertime treats.
sourdough zucchini bread sound great!! I am so used to it being as a quick bread, great recipe
sweetlife
Hey Jeanne, I don’t have a sour dough starter, and I really need to do that. I’ve been meaning to for a while…
Your bread sounds so healthful and wonderful. I want a slice with some earth balance and hot tea (smile)!
Great flavour choice. I’ll have to read more into these sourdough breads… I’ve never made one and they look delicious.
Wow! I’ve had chocolate zucchini cake and made lemon-zucchini bread but this is the first sourdough version I’ve seen. Now I wish we’d planted zukes this year! Better get started on a starter . . .
What a wonderful recipe! With one of my favorite flavors–sourdough. My friends have a delicious garden and they’ve been unloading their gigantic zucchini on us, so this is PERFECT! Thanks for sharing.
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