Sourdough Zucchini Bread

Name: Sourdough Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Universal
Ingredients: 170 g Sourdough starter; 99.0 g Sugar; 85.0 g Honey; 75.0 g Vegetable oil; 120 g Eggs; 0.59 g Nutmeg; 3.1 g Lemon zest; 6.6 g Vanilla extract; 113 g Whole wheat flour; 90.0 g All purpose flour; 5.5 g Baking soda; 4.8 g Baking powder; 10.8 g Salt; 242 g Zucchini; 85.0 g Walnuts; 128 g Raisins

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Sourdough Zucchini Bread is a delicious way to use up your excess zucchini and sourdough starter. This bread is moist, tender and slightly tangy, with a crunchy crust and a nutty flavor. It's perfect for breakfast, snack or dessert, and it freezes well too.

Category: Cake

Source: www.kingarthurbaking.com

Equipment

Bread pan

Ingredients

	Sourdough starter
	Granulated sugar
	Honey
	Vegetable oil
	Eggs
	Nutmeg
	Lemon zest
	Vanilla extract
	Whole wheat flour
	All-purpose flour
	Baking soda
	Baking powder
	Salt
	Zucchini
	Walnuts
	Raisins

Instructions

Preheat the oven to 350°F. Lightly grease a bread pan.

In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined. In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients. Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Bake the bread for 40 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. Remove the bread from the oven and cool in the pan on a rack.