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Turn excess zucchini and sourdough starter into a moist quick bread.
Author:
Recipe type: Breads
Serves: 2 loaves
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Grease two, 8½ x 4½ inch loaf pans.
  2. In a large bowl, combine sourdough starter, oil, eggs and zucchini.
  3. Add sugar to the mixture and stir to mix well.
  4. Sift together flour, salt, baking powder, baking soda, cinnamon and cloves.
  5. Add all at once to mixture in bowl. Stir until dry mixture is is distributed throughout, with no flour lumps.
  6. Divide batter between greased loaf pans.
  7. Bake until a tester inserted in the middle comes out clean, about 55 minutes.
  8. Let cool in pans for 15 minutes. Turn out onto wire cooling racks.
  9. Cool completely before slicing.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2015/09/19/sourdough-zucchini-bread/