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Sourdough Zucchini Nut Bread
Mini Loaf Pan
For Christmas this year, my daughter-in-law Kim gave me this handy dandy pan by Wilton The pan is an advance 4-cavity Mini Loaf Pan. Each cavity measures 5.75 W x 3″L x 2.125″ D. That means you can make 4 loaves of bread at once. The small loaves are perfect for holiday gift giving or you can enjoy one loaf of bread and freeze the rest for later. That way you’ll always have a few loaves of bread stored in the freezer for when unexpected guests stop by or you just want a slice of quick bread, which ever comes first.
A delicious zucchini bread made with grated zucchini, chopped nuts and a tangy sourdough starter.
- 1 cup sourdough starter
- 2 cups sugar
- 3 eggs
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chopped walnuts
Preheat oven to 350º Grease 4-mini loaf pans or 4-cavity mini loaf pan or 2- 9 x 5 x 3 loaf pans.
In a large bowl, combine starter, sugar, eggs, zucchini, oil and vanilla.
Sift together the dry ingredients, add to starter mixture, stir until combined.
Stir in nuts. Pour batter into prepared pans.
Bake at 350º for 1 hour or until toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Remove and cool on racks at least 30 minutes before slicing.
Sourdough Monkey Bread is always a favorite.
This concludes “A Week of Sourdough Recipes” I hope you try a few of the sourdough recipes I have featured this week. They all turned out excellent and they’re all delicious! Let us know if you tried any of the recipes. Happy Baking and Sourdough Making!!
Health Note: Foods like lettuce contains a high percentage of water. More water means fewer calories for the same weight of food….good news for your waistline.