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Sourdough Zucchini Nut Bread

A delicious zucchini bread made with grated zucchini, chopped nuts and a tangy sourdough starter.
Course Bread, Sourdough
Cuisine All-American
Keyword nuts, sourdough, sourdough starter, Zucchini
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 345kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 cup sourdough starter, fed
  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 60g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 140mg | Fiber: 2g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 3.8mg | Calcium: 26mg | Iron: 1.8mg