Delicious and Easy to Make Sourdough Zucchini Bread (You Can Use Throw In)

If you're looking for a quick healthy and delicious bread recipe, then why not try this super easy sour pumpkin recipe? It's delicious and perfect for breakfast with a dollop of butter. This is your cue to make the most of that delicious sourdough toss!

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• 170 g butter (room temperature)
• 250 g sugar
• 2 egg
• 200 gr the beginning of sourdough
• 2 spoons vanilla extract
• 300 gr chopped zucchini
• 390 g all purpose flour
• 6 g baking powder
• 10 g baking soda
• 5 g salt
• 2 spoons cinnamon
• ½ tsp ginger
• ½ tsp nutmeg

1. Preheat your oven to 350 degrees F.
2. Meanwhile, grease 2 pans with butter. Beat the butter, sugar and eggs until they have a soft consistency.
3. Now add your sourdough starter and vanilla to the creamy butter mixture.
4. Add the dry ingredients, in a separate bowl, along with the chopped zucchini. Make sure all the moisture has been removed from this vegetable. Mix until well combined and zucchini is coated in flour.
5. Now add the wet ingredients to the bowl and mix gently.
6. Pour the mixture into two pans.
7. Bake the pumpkin bread with sourdough for 50 minutes. Then insert a skewer into the center of the bread to judge its level of doneness.
8. Let the pumpkin bread cool for 15 minutes before turning out onto a wire rack.

• Author: Natasha Krajnc
• Cooking time: 50 min
• Category: bread

What is pumpkin bread?

Zucchini bread has a texture more closely related to a cake, as opposed to a baked bread. Made with sugar and eggs, it results in a super moist bread that's super soft and delicious, resembling the texture of carrot cake or banana bread instead of your typical sourdough bread.

Generally, zucchini bread is sliced ​​and treated like bread, which is why it is mostly called bread. Regardless of what you might want to call it, the important thing to note is that this Zucchini Sourdough Bread is incredibly delicious.

How to prepare zucchini for bread?

When preparing the zucchini for this recipe, some recipes may instruct you to chop and drain your zucchini. This is not a necessity for this recipe.

However I prefer to squeeze the zucchini in advance so that the resulting bread is not super soggy. Simply place your chopped courgettes in a tea towel and squeeze, before adding the vegetables to your batter.

Starter for sourdough or toss for pumpkin bread?

The best way to use up your overflowing jar of leftovers is through a delicious variety sourdough tossing recipe, like this Zucchini Sourdough Bread. Once you've cut and eaten a portion, you'll be up and ready to eat another.

If you have nothing to work with, you can easily choose an active sourdough starter instead. Additionally, if you feel like your sourdough starter is looking a little wonky, then you can proof it before baking to ensure your recipe will produce the best textures and flavor.

Basically, the starter is usually used in sourdough bread as yeast. However, in this zucchini bread recipe, we're focusing on the flavorful element of the starter.

Zucchini bread recipe

For a noodle that delivers a sweet, tangy flavor with an incredibly moist and chewy texture, try this amazing Zucchini Sourdough Bread recipe.

Ingredients

• 170 g of butter (room temperature)
• 250 g of sugar
• 2 eggs
• 200 g starter for sourdough
• 2 spoons of vanilla extract
• 300 g of chopped zucchini
• 390 g of flour for all purposes
• 6 g of baking powder
• 10 g of baking soda
• 5 g of salt
• 2 spoons of cinnamon
• ½ teaspoon ginger
• ½ spoon of nutmeg

GUIDELINES

1. Preheat your oven to 350 degrees.
2. Meanwhile, grease 2 pans with butter. Beat the butter, sugar and eggs until they have a soft consistency.
3. Now add your sourdough starter and vanilla to the creamy butter mixture.
4. Add the dry ingredients, in a separate bowl, along with the chopped zucchini. Make sure all the moisture has been removed from this vegetable. Mix until well combined and zucchini is coated in flour.
5. Now add the wet ingredients to the bowl and mix gently.
6. Pour the mixture into two pans.
7. Bake the pumpkin bread with sourdough for 50 minutes. Then insert a skewer into the center of the bread to judge its level of doneness.
8. Let the pumpkin bread cool for 15 minutes before turning out onto a wire rack.

Optional extras

While this zucchini bread is perfect just the way it is, there's no harm in elevating its delicious flavors further by including a few extra toppings.

Here are some ideas to try:

• 100 g chocolate chips or pieces
• 100 g of blueberries
• 100 g of walnuts
• 50 g of cocoa powder

How to store sour pumpkin bread?

Sourdough Pumpkin Bread is best when served at room temperature in an airtight container or resealable plastic bag. This will help your bread stay fresh longer.

In addition, you can also refrigerate or freeze your zucchini bread. Make sure it is well wrapped in plastic wrap or bag before freezing. Frozen sourdough bread can last up to 3 months in the fridge, so be sure to consume your pumpkin bread within this time.

More recipes for Pour Sourdough

If you have tried it and liked the wonderful zucchini bread, then it is time for us to share a number of recipes to experiment with it:

The best sour pumpkin bread

Bake this piece of sourdough zucchini and enjoy a wonderful sourdough dessert that you and your family can enjoy. Filled with your favorite toppings to satisfy your taste buds!

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