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5 from 1 vote

Sourdough Zucchini Bread

This sourdough version of a favorite is moist, delicious, and nutritious!
Course Dessert
Prep Time 5 minutes
Author Mary Rose

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.