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–+ servings

Sourdough Zucchini Bread

A delicious quick zucchini bread made with sourdough starter and fresh summer zucchini. Serve it with butter or just on its own.
4.48 from 17 votes
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Bread, Dessert, Snack
Cuisine American
Servings 2 Loaves
Calories 2001 kcal

Equipment

  • 2 Loaf Pans (8 x 5 inch bread pans)
  • Digital Scale
  • Hand Mixer or Stand Mixer for creaming butter, sugar and eggs
  • Large Mixing Bowl

Ingredients
  

  • 170 g Butter room temp
  • 250 g Sugar
  • 2 Eggs room temp
  • 200 g Sourdough Starter
  • 2 tsp Vanilla
  • 300 g Zucchini Shredded (weigh the zucchini first, then squeeze out the excess moisture)
  • 390 g All Purpose Flour
  • 6 g Baking Powder 1 tsp
  • 10 g Baking Soda 1 tsp
  • 5 g Salt ½ tsp
  • 2 tsp Cinnamon or as much as you'd like
  • ½ tsp Ginger or as much as you'd like
  • ½ tsp Nutmeg or as much as you'd like

Instructions
 

  • Preheat your oven to 350F (175C).
  • Prepare 2 loaf pans by coating the inside of each generously with butter (I do this even if my loaf pans are non stick). See notes for pan sizes.
  • Cream the butter, sugar and eggs until light in color and nice and fluffy.
    It's best to use a stand mixer or hand mixer for steps 3 and 4 - you'll get the best result from your zucchini bread.
  • Now add sourdough starter and vanilla to the creamed butter, sugar and eggs and beat until well combined.
  • Now add all the dry ingredients and shredded zucchini (make sure you've squeezed the moisture out) into a separate bowl and mix until well combined and the zucchini is coated in flour.
  • Now add the wet ingredients into the bowl with the dry ingredients and fold gently until combined - try not to over mix it!
  • Now pour the mixture into two loaf pans that have been well greased with butter (I put 630g of mixture into each tin).
  • Bake the sourdough zucchini bread for around 50 minutes at 350F (175C) (the time really depends on your oven). Insert a skewer into the middle of the bread - if it comes out clean, they're ready to come out of the oven.
  • Allow the sourdough zucchini bread to cool in the tins for 10 to 15 minutes before removing them and placing on a wire rack to cool.

Notes

Loaf Pans / Tins - I have used 2 of these Jamie Oliver pans to make this sourdough zucchini bread however they are not always available online (but check the link as they do come back into stock sometimes). They are 8 x 5 Inch bread loaf tins with 4 Inch high walls and a 6.5 cup capacity.
This USA Pullman Pan is very similar in size.
 
Weighing The Batter - when placing the batter into the pans, I place each pan on a digital scale, tare the scale and add the batter - ensuring each pan has exactly the same amount of batter. This means they will both cook exactly the same when in the oven and one will not be more done than the other.
Zucchini - you can substitute the zucchini with shredded carrot if you want to - or do a mixture of half zucchini and half carrot. It adds a lovely color profile to the zucchini bread.

Nutrition

Calories: 2001kcalCarbohydrates: 301gProtein: 31gFat: 76gSaturated Fat: 46gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 346mgSodium: 3283mgPotassium: 703mgFiber: 9gSugar: 130gVitamin A: 2668IUVitamin C: 27mgCalcium: 298mgIron: 11mg
Keyword Sourdough Discard
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