Sourdough Zucchini Bread Recipe

Name: Sourdough Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil; 1 egg; 3/4 cup white sugar or 3/4 cup brown sugar; 1/2 cup sourdough starter; 1/2 cup milk; 1 cup zucchini, grated; 2 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon clove; 1/4 teaspoon raisins; 1/4 cup nuts

Servings: persons

1/2 cup oil
1 egg
3/4 cup white sugar or 3/4 cup brown sugar
1/2 cup sourdough starter
1/2 cup milk
1 cup zucchini, grated
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon raisins
1/4 cup nuts

1
Mix oil, sugar,egg and starter and milk.
2
Stir until sugar is well dissolved.
3
Stir in zucchini.
4
Combine dry ingredients and mix into zucchini mixture just to blend well.
5
Fold in raisins and nuts.
6
Grease and flour a pan that will hold mixture 2/3 full.
7
Bake 325u00b0F, one hour or tested done. Cool in pan 5 minutes before removing.
8
Remove and cool on rack completely.
9
Wrap and mellow overnight before cutting.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup oil, 1 egg, 3/4 cup white sugar or 3/4 cup brown sugar, 1/2 cup sourdough starter, and more.

Yes, Sourdough Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Zucchini Bread

How did you like this recipe?

Frequently Asked Questions