With the summer season in full swing, zucchini is the ideal squash to grab since these small vegetables thrive during the summer months.
This recipe is an ideal opportunity to get some zucchinis and create an amazing bread that’s delicious when served with delicious butter!
How To Make Zucchini Sourdough Bread
Assemble your ingredients.
Pre-heat your oven to 375 degrees F.
A bowl is sufficient to crush the banana.
Mix eggs, sugar, and milk together, along with the banana mashed.
Start with the starter, and thoroughly mix. Then add the flour and cinnamon.
Mix in zucchinis and mix to combine.
Line 9-inch loaf pans with baking parchment or greases them with butter.
Place the mixture in the loaf pan, then pop it into the freezer for about 15 minutes.
Take the pan out of the freezer. Bake for 50 to 55 minutes.
Cool the bread thoroughly on a cooling rack made of wire before cutting.
Serve and take pleasure in it!
Zucchini Sourdough Bread
This zucchini sourdough loaf is a unique, hearty, and delicious easy bread recipe that will surely please you!
- Yield: 1 loaf
- Preparation time: 15 Minutes
- Cooking time: 50 minutes
- Total time: 1 hour and 15 minutes
- 2 cups grated zucchinis
- 5 oz. of mashed banana
- 1 1/4 cups brown sugar 1 1/4 cup brown
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp of cinnamon
- 1 cup starter sourdough
- 1/2 cup oil, neutral
- 1/4 cup of almond or milk milk
- Pre-heat your oven to 375 degrees F.
- Mixing bowl, mix eggs, sugar, milk, and chopped banana. Add starter.
- Add cinnamon and flour.
- Add zucchinis and stir until they are combined.
- Line a 9-inch loaf pan with baking parchment or grease it with butter.
- Place the mixture in the loaf pan. Place it in the freezer for 15 minutes.
- Take the pan out of the freezer and bake for 50 to 55 minutes.
- The bread should be completely cool in a wire cooling rack before cutting.
Which Zucchinis Should I Choose?
Are you aware that there’s more than one variety of zucchini? According to the kind of zucchini you pick there will be different flavors in the bread you bake. Explore a few recipes and try to discover what you like best!
It is the most well-known kind of zucchini. They are well-known due to their deep green hue and soft flesh inside. This kind of zucchini is ideal to bake bread, but it is also great in gravies and soups.
Gourmet Gold Zucchini
It is known for its bright yellow hue The gold-colored gourmet zucchini is the familiar taste of zucchini like black zucchinis. This variety of zucchini is typically used in frittatas, however it can also be used when used in the recipe below.
This zucchini is very similar to cucumbers in dimensions and shape. It also is distinguished by its dark green streaks that are like the watermelon!
In contrast to other varieties of zucchini one is a little more firm and has a more nut-like taste than the other varieties. It’s certainly delicious to use to bake bread with.
This squash has a mild taste and is usually bright yellow in its color. It is a great choice to use as zucchini (in fact it is a type of squash)! In a pinch, they can be used in this recipe.
Tips For Making Zucchini Bread
In order to ensure that you’ll end up with a top zucchini bread, here’s some suggestions to make sure that you get an incredibly delicious loaf.
- Squeeze your zucchinis. To avoid having an uncooked loaf, ensure that you squeeze the excess moisture out from the squashes. It is possible to press the zucchinis down using a colander, or put the zucchinis inside a cheesecloth and remove any excess liquid. This will ensure that your loaf is light and airy instead of being heavy and heavy.
- Mix dry and moist ingredients in a separate bowl before combining them.
- Let the batter cool. When you are ready to bake your loaf, place the batter in your freezer for about 15 minutes. This will make the bread’s edges become crisp a bit more when it’s the time for baking it.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!