Best 2 Sourdough Zucchini Bread Recipes
**Indulge in the symphony of flavors and textures with our carefully curated collection of sourdough zucchini bread recipes.**
From classic and simple to unique and delightful, each recipe offers a culinary journey that will tantalize your taste buds. From the moist and tender crumb to the burst of zucchini sweetness, these sourdough zucchini bread recipes are perfect for any occasion. Whether you prefer a traditional loaf, a decadent bundt cake, or even a delightful muffin, you'll find the perfect recipe to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you with a delightful and unforgettable treat.
ZUCCHINI SOURDOUGH BREAD
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
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
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.
Tips:
- Use fresh zucchini: Fresh zucchini has a higher water content, which makes the bread moist and flavorful. If you're using older zucchini, you may need to squeeze out some of the excess water before using it.
- Grate the zucchini: Grating the zucchini helps it distribute evenly throughout the bread. You can use a food processor or a box grater to grate the zucchini.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix the ingredients just until they are combined.
- Let the bread cool completely before slicing: This will help the bread hold its shape and prevent it from crumbling.
Conclusion:
This sourdough zucchini bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It's a great way to use up fresh zucchini and it's also a good source of fiber and nutrients. Whether you're a sourdough baking pro or a beginner, this recipe is sure to be a hit. So preheat your oven and get ready to bake a loaf of this delicious and nutritious bread.
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