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 cups Canola Oil; 1 cup Sugar; 1 whole Egg; 2 cups Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Nutmeg; 1 teaspoon Cinnamon; 1/2 cups Fresh Sourdough Starter; 1/2 cups Milk; 1 cup Shredded Zucchini

Servings: persons

1/2 cups Canola Oil
1 cup Sugar
1 whole Egg
2 cups Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Nutmeg
1 teaspoon Cinnamon
1/2 cups Fresh Sourdough Starter
1/2 cups Milk
1 cup Shredded Zucchini

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

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sourdough Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions