SOURDOUGH ZUCCHINI BREAD
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
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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Rekt YT
[email protected]I'm not sure if I have all the ingredients for this recipe. Can I make substitutions?
Foji Munda
[email protected]Can I use frozen zucchini for this recipe?
Solomon Otah
[email protected]This recipe seems to have a lot of sugar. Can I reduce the amount?
Yemi Adeiye
[email protected]I don't have a loaf pan. Can I use something else?
Jiaul Haque Zia
[email protected]I'm allergic to nuts. Can I substitute something else for the walnuts?
Olivia Farrar
[email protected]I've never baked with sourdough starter before. Any tips?
Urmila Rai
[email protected]This recipe looks a bit complicated, but I'm sure it's worth it!
Marvin Gerringer
[email protected]Sourdough starter in zucchini bread? I'm intrigued!
Keith Evans
[email protected]I'm not a big fan of zucchini, but this bread looks amazing!
Danish Iqbal
[email protected]This sounds like a great way to use up zucchini!
Betty Shell
[email protected]Can't wait to try this recipe!
Torture One
[email protected]Perfect balance of sweetness and tartness.
BS Joy Gang
[email protected]Delicious and moist!
Mohan Tamang
[email protected]Easy to bake, healthy, and yummy!
saleemullah khan
[email protected]I was skeptical about the sourdough starter in this recipe, but I'm so glad I tried it! It added a wonderful depth of flavor to the bread. The bread was also incredibly moist and flavorful. A new favorite!
Ajaratt auntymi
[email protected]This bread was a breeze to make and turned out delicious! I used a gluten-free flour blend and it worked perfectly. The zucchini added a moist texture and the sourdough starter gave it a slightly tangy flavor. Will definitely make again!
Robert Hook
[email protected]This zucchini bread was a hit! My family loved the texture and flavor. It was moist and flavorful, with a perfect balance of sweetness and tartness. I'll definitely be making this again!