Sourdough Zucchini Bread – a delicious recipe with Canola Oil, Sugar, Egg, Flour, Baking Powder, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350u00b0F. Prepare one large (9x5) loaf pan or 3 mini loaf pans by spraying with cooking spray.
2
In a large bowl using a mixer with beater attachment cream together oil, sugar and egg. Add dry ingredients (flour through cinnamon) but don't mix yet. Combine sourdough starter and milk (I use a measuring cup.) With mixer running, slowly add sourdough mixture to rest of ingredients until everything is combined. Stir in shredded zucchini.
3
Pour the batter into pan(s) and smooth the top. Bake for 60-65 minutes for the large loaf or 35 minutes for mini loaves. When done remove pan(s) from oven and set on a rack. Cool bread in pan for a few minutes before removing from pan.
4
Source: One of many wonderful recipes that I found in Rita Davenport's Sourdough Cookery published in 1977.
745
kcal
Calories
34
g
Fat
100
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cups Canola Oil, 1 cup Sugar, 1 whole Egg, 2 cups Flour, 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.
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