Sourdough Zucchini Bread
A moist, lightly spiced zucchini loaf with a subtle sourdough tang and sweet raisins.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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