This sourdough twist on the traditional zucchini bread recipe will leave you wondering why you have never tried it before. There truly is something to a recipe made with sourdough. The flavor profile is noticeable and I cannot stress enough the health benefits you will receive from that sourdough starter added into your recipes. Give this one a try. Just trust me.
Sourdough Zucchini Bread
- 1 cup coconut oil
- 1 cup honey
- 3 eggs
- 1 cup sourdough discard
- 2 cups grated zucchini (do not squeeze the liquid from the zucchini. You want it for the hydration)
- 1 tsp vanilla
- 3 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups flour
- Chopped nuts or chocolate chips -optional
Start by mixing oil, honey, sourdough starter and eggs. Add grated zucchini and vanilla. Mix well. Add remaining ingredients, stirring well.
Let batter rest in the fridge or in the counter for 4-6 hours. This allows the gluten in the added flour to ferment with the starter and break down further. If you are just looking for the sourdough flavor and do not have a gluten sensitivity, you can skip this step.
Pour batter into a greased loaf pan or evenly distribute into small loaf pans.
Bake in a 350 degree oven
20-30 min for mini loaf pans
50-60 min for a regular loaf pan
Or until toothpick inserted near the center comes out clean.
Makes 2 loaves