Sourdough Zucchini Bread

Summary
Prep time	30 min
Cook time	~1 hour
Source	[1]
Yield / serves	1 loaf
Rating

Ingredients

• 3/4 cup sourdough starter, fed (ripe) or unfed (discard)
• 1/2 cup granulated sugar
• 1/4 cup honey
• 6 T vegetable oil or citrus-infused olive oil
• 2 large eggs
• 1/4 t nutmeg
• 1 1/2 t lemon zest
• 1 1/2 t vanilla extract
• 1 cup wheat flour
• 3/4 cup all-purpose flour
• 1/2 t baking soda
• 1 t baking powder
• 1 t salt
• 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed
• 3/4 cup chopped walnuts, lightly toasted
• 3/4 cup raisins, currants, or dried cranberries

Preparation

Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.

In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.

In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.

Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.

Remove the bread from the oven and cool in the pan on a rack.

Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.