Best Zucchini Sourdough Bread Recipes

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VEGAN ZUCCHINI BREAD WITH SOURDOUGH DISCARD



Vegan Zucchini Bread with Sourdough Discard image

Another recipe to use up all the extra sourdough discard I seem to hoard in my refrigerator. Light tasting, with just enough spice to keep it interesting, and vegan! Double the recipe to enjoy one loaf now and freeze the second for later.

Provided by jaybu

Time 1h50m

Yield 12

Number Of Ingredients 11

1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup sourdough starter discard
1 cup grated zucchini
¼ teaspoon salt
1 large banana, mashed
½ cup brown sugar
⅓ cup canola oil

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
  • Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
  • Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
  • Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
  • Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.9 g, Cholesterol 0.1 mg, Fat 6.6 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 162.1 mg, Sugar 10.9 g

ZUCCHINI SOURDOUGH BREAD



Zucchini Sourdough Bread image

Zucchini is a flavorful and nutritious addition to sourdough bread, adding antioxidants, a light vegetable note to the aroma and taste, and greenish-black speckles to the crumb. It is great as a sandwich bread, to accompany a main course and, of course, with butter.

Provided by Melissa Johnson

Categories     Recipes

Time 1h25m

Number Of Ingredients 21

Simple Zucchini Sourdough
500g bread flour (4 cups)
265g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 heaping cup)
115g water (1/2 cup)
80g sourdough starter (1/3 cup)
9g (1.5 tsp) salt
Rye Zucchini Sourdough
350g bread flour (2 3/4 cups)
150g whole grain rye flour (1 1/4 scant cups)
220g water (1 scant cup)
200g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 scant cup)
80g sourdough starter (1/3 cup)
9g salt (1.5 tsp)
Rye Zucchini Sourdough with Toasted Sunflower Seeds
350g bread flour (2 3/4 cups)
150g whole grain rye flour (1 1/4 scant cups)
265g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 heaping cup)
125g water (~1/2 cup and 1 Tbsp)
80g sourdough starter (1/3 cup)
60g toasted sunflower seeds; toast the seeds in a dry skillet on medium heat for 2-3 minutes (1/2 cup)
9g salt (1.5 tsp)

Steps:

  • Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.
  • Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
  • After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes. During the second stretch and fold, add the toasted sunflower seeds if that is the recipe you are making.
  • Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds fermented for 6.5 hours at 76F. My Rye Zucchini Sourdough fermented 6 hours at 77F.
  • Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
  • Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. If you are making the toasted sunflower loaf, consider sprinkling untoasted sunflower seeds into the basket or at the next step, rolling the top of your shaped loaf in sunflower seeds before placing it in the basket.
  • Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
  • Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds proofed for 2 hours at 76F. My Rye Zucchini Sourdough proofed 1 hour at 80F and 1.25 hours in the refrigerator.
  • Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
  • Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
  • 500 F for 30 minutes lid on
  • 450 F for 10 minutes lid off
  • Or until the internal temperature is over 205 F.

SOURDOUGH ZUCCHINI BREAD



Sourdough Zucchini Bread image

Make and share this Sourdough Zucchini Bread recipe from Food.com.

Provided by Dave5003

Categories     Sourdough Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 14

1/2 cup oil
1 egg
3/4 cup white sugar or 3/4 cup brown sugar
1/2 cup sourdough starter
1/2 cup milk
1 cup zucchini, grated
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon raisins
1/4 cup nuts

Steps:

  • Mix oil, sugar,egg and starter and milk.
  • Stir until sugar is well dissolved.
  • Stir in zucchini.
  • Combine dry ingredients and mix into zucchini mixture just to blend well.
  • Fold in raisins and nuts.
  • Grease and flour a pan that will hold mixture 2/3 full.
  • Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing.
  • Remove and cool on rack completely.
  • Wrap and mellow overnight before cutting.

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