Breads

Sourdough Zucchini Bread

Name: Sourdough Zucchini Bread
Total time: 70 min
Yield: 10 servings
Cuisine: Breads
Ingredients: 1/2 cup vegetable oil; 1 cup white sugar; 3/4 cup packed brown sugar; 2 large eggs; 1/2 cup sourdough starter; 1/2 cup milk; 1 1/2 cups grated zucchini; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 cup raisins; 1/2 cup chopped walnuts

A moist, lightly spiced zucchini loaf with a subtle sourdough tang and sweet raisins.

70 minutes

Serves 10

Snack

Contains common allergens

Egg Dairy Tree nut Wheat

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Instructions

7 steps

1
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, filling it no more than two-thirds full.

2
In a large bowl, whisk together the oil, white sugar, brown sugar, eggs, sourdough starter, and milk until the sugars are well dissolved.
3
Stir in the grated zucchini until evenly distributed.
4
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the zucchini mixture and stir just until blended.
5
Fold in the raisins and walnuts, then pour the batter into the prepared pan.
6
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before turning out onto a rack to cool completely.
7
For best flavor, wrap the loaf and let it mellow overnight before slicing.

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