Homebake Zucchini Bread

Zucchini Bread

Posted in : bake, baking, bread, breakfast, easy, recipe, snack, sourdough, vegetables, veggies on by : Jeanette Rueb Tags: , , , , , , , , , ,

This recipe makes two short loaves of bread. If you choose to make one loaf, you need to bake it for at least an hour and even then, it will likely be a bit doughy in the middle. If you don’t mind, make one big loaf!

I love to eat zucchini bread, and as I kid, I loved to make zucchini bread. Until I had space to start growing my own produce again, I hadn’t even thought about making homemade loaves because anytime I bought zucchini at the store, it was bound for the frying pan as soon as it got home. When I started looking up recipes for a foundation, I noticed that there were unusually large measurements of spices (probably because you’re baking with a bland vegetable) and a LOT of ingredients.

Thanks to my sourdough obsession, there’s starter in this recipe. If you don’t have sourdough starter, you can either make some and save this recipe for later, or you can swap the discard for another 1/2 cup of flour and 1/4 cup oil. You can also drop the walnuts if nuts in bread (or nuts in general) aren’t your thing. I won’t be offended.

Ingredients
2 cups Zucchini, grated
2 1/2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 tbsp Cinnamon
1 tsp Nutmeg
1 tsp Clove
1/2 cup Sourdough discard, fed
1/2 cup Sugar
1/2 cup Brown sugar
1 1/4 cup Applesauce
1 tbsp Molasses
2 Eggs
3 tsp Vanilla extract
1 cup Walnuts, chopped (optional)

Preheat your oven to 325 degrees F and grease/line two 8×4 loaf pans.

Grate your zucchini, gently wring it out in a towel or cheesecloth to remove excess moisture, and set it aside. In a large bowl, sift together your flour, baking soda, baking powder, and spices. In a separate bowl, cream together your sourdough discard, sugars, applesauce, eggs, and vanilla. Add the wet ingredients to the dry and mix thoroughly before folding in your zucchini and walnuts.

Pour your batter evenly into the loaf pans and bake for 40-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Rest in the pan for five minutes before turning out onto a wire rack to cool completely. Store in an air-tight container or freeze until you’re ready to eat it!

Leave a Reply

%d bloggers like this: