Sourdough – Zucchini Bread

Today I have yet another bread recipe that uses sour dough starter. I have to admit I’m not so good at taking care of my starter. I have it sitting in my fridge and I feed when I remember (which usually happens once may be every 2 weeks), but (knock on wood) it’s doing pretty good given the circumstances. So with the bread baking week, I thought it’s probably time to properly feed the starter and used the cast off to make this quick bread and kulchas that I previously posted. 

Recipe adapted from Simple Math Bakery. 

Ingredients: 

Whole wheat flour – 2cups 

Sourdough Starter – ½cup 

Raw cane sugar – ½ cup (any sugar would work) 

Egg replacer – prepared as per package instructions for 1 egg (I used Bob’s red mill brand egg replacer) 

Canola oil – ½ cup (or any non-flavored oil) 

Milk – ½ cup 

Zucchini – 1 cup, grated 

Salt – ½ tsp 

Baking powder – ½ tsp 

Baking Soda – ½ tsp 

Ground Cinnamon – 1tsp 

Ground Cardamom (Elaichi) – 1tsp 

Method: 

• Preheat the oven to 350°F. Grease a 9” x 5” bread pan.
• In a large mixing bowl, whisk in oil, sugar, milk, egg replacer and sourdough starter. Mix well until sugar is dissolved. Stir in grated zucchini and set aside. 
• In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom. 
• Add the dry ingredients into the wet ingredients and mix until just combined. 
• Pour the batter into the prepared pan and bake for about 40-45 minutes or until the tester comes out clean. My bread was done in 42 minutes.
• Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing. 

 

This turned out to be very moist and delicious bread – perfect for breakfast with butter or jam and some hot tea. I wrapped the leftover bread tightly with aluminum foil and stored it in the fridge – should keep well for 3-4 days.

Let's check out what my fellow marathoners have cooked up for Day 6 of BM#15.