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Sourdough Zucchini Bread

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With zucchini season coming to an end, I want to take the time to make some sourdough zucchini bread before they are all gone! This bread is long fermented and makes a wonderfully sweet, moist, and delicious loaf!

If you’ve been here long, you know that I love my sourdough! Every recipe I have made in the past, I try to adapt to sourdough. Sweet breads are so much better with sourdough!

When you have a ton of zucchinis, shredding them and using them in breads and muffins is a great way to use up several. You can make a few loaves of this bread and freeze them for a later time to enjoy!

What I love about this recipe is that it is a long fermented recipe. What that means is that the sourdough starter and flour are allowed to sit for 8-24 hours. This process breaks down the phytic acid on the flour which can be hard to digest for some people. My preference is if it’s not long fermented, I use ancient wheat which is easier to digest on it’s own.

I also prefer to grind my own wheat berries into flour. This ensures the highest nutritional value and the process of long fermenting the whole grain flour makes those nutrients more bioavailable.

For this recipe you will need:

  1. Flour
  2. Sourdough Starter
  3. Honey
  4. Sugar
  5. Eggs
  6. Olive Oil
  7. Zucchini
  8. Salt
  9. Walnuts (Optional)
  10. Vanilla Extract

The night before you want to make this, combine the starter, oil, honey, and flour in a large mixing bowl. Combine well and cover. Allow to ferment for 8-24 hours on the counter.

The next morning, preheat the oven to 350 degrees F and add all other ingredients. Mix well.

Lightly grease and flour a 1 pound loaf pan. Pour the mixture in the pan.

Allow to rise for 30 minutes to an hour, covered, prior to baking.

Bake for 1 hours or until a toothpick comes out clean.

Transfer to a cooling rack and allow to cool completely before slicing.

If freezing, allow to cool completely and place in a freezer safe bag before placing in the freezer for up to 6 months.

Sourdough Zucchini Bread

This sourdough version of a favorite is moist, delicious, and nutritious!
5 from 1 vote
Prep Time 5 minutes
Course Dessert

Equipment

  • 1 Large mixing bowl
  • 1 1 Pound Loaf Pan

Ingredients
  

  • 1/2 cup Sourdough Starter
  • 1/2 cup Honey
  • 1/4 cup Olive Oil
  • 2 cups Flour
  • 2 Eggs
  • 1/4 cup Sugar
  • 2 cups Shredded Zucchini
  • 1 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts Optional

Instructions
 

  • The night before, combine the starter, oil, honey, and flour in a large mixing bowl. Cover and let ferment on counter for 8-24 hours.
  • The next morning, preheat the oven to 350 degrees F.
  • Add remaining ingredients to bowl and combine well.
  • Lightly grease and flour your loaf pan.
  • Pour the mixture in the loaf pan.
  • Allow to rise for 30 minutes to an hour, covered, prior to baking.
  • Bake for 1 hour or until a toothpick comes out clean.
  • Cool on a cooling rack completely before slicing.

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5 Comments

  1. I’m envious that you’ve had so much zucchini as our crop did not come in. No, actually this bread looks delicious and I’m very happy for you! Thank you for sharing! GOD bless your homestead!!!!!!

  2. 5 stars
    WOW!!! This is SO delicious!! My husband gave this a two thumbs up!
    My only mistake was I thought the overnight mix would rise more like your other recipes I’ve tried so far. After I watched the YouTube and saw yours, then I knew to go ahead and to crumble it before adding other ingredients. Thanks!!

  3. Hi Mary Rose
    Have you made this recipe with fresh milled with your sourdough?
    If so what did you change?

    1. Yes, I make this with freshly milled flour and didn’t change a thing. It turns out so delicious!

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