Excess zucchini plus sourdough starter equals a unique quick bread.
Sometimes the garden fairy (you know, the tooth fairy’s sister!) brings us too many zucchini. And sometimes she brings us only a few zucchini – but they are giants!
In either case, the best thing to do is grate the whole thing and turn it into bread.
This year three aren’t many zucchini in the garden, but there are still a few overgrown specimens. I must be a bit lazier this year though, because the zucchini is being turned into quick bread, not yeast bread. I had already made Orange-Oatmeal Zucchini Bread when I decided to update my Sourdough Banana Bread recipe and made a zucchini version.
- 1 cup ripe sourdough starter
- ⅔ cup vegetable oil
- 2 eggs
- 2 cups grated zucchini
- 1½ cups sugar
- 3 cups flour
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp baking powder
- pinch of ground cloves
- Preheat oven to 350 degrees. Grease two, 8½ x 4½ inch loaf pans.
- In a large bowl, combine sourdough starter, oil, eggs and zucchini.
- Add sugar to the mixture and stir to mix well.
- Sift together flour, salt, baking powder, baking soda, cinnamon and cloves.
- Add all at once to mixture in bowl. Stir until dry mixture is is distributed throughout, with no flour lumps.
- Divide batter between greased loaf pans.
- Bake until a tester inserted in the middle comes out clean, about 55 minutes.
- Let cool in pans for 15 minutes. Turn out onto wire cooling racks.
- Cool completely before slicing.