Delicious Sourdough Zucchini Spice Bread (or Muffins)
You’re going to love this healthy sourdough zucchini bread recipe. It's easy, flexible, and melt-in-your mouth delicious! Make it vegan, with discard or active starter, turn it into muffins, bake now or later, add chocolate or walnuts... the options are endless!
Equipment
- 1 9x5" (or 8.5 by 4.5") baking pan
- box cheese grater or food processor
- Mixing bowls
- measuring cups and spoons
Ingredients
Wet Ingredients
- 1/3 cup coconut oil or butter, melted
- 1/2 cup real maple syrup
- 1/4 cup honey
- 1 large egg (or egg substitute)
- 1.5 tsp vanilla extract
- 2 tsp lemon zest
- 1/2 cup sourdough starter (active or discard) about 100 grams
- 2 cups grated fresh zucchini (not wrung out, add to batter at the very end) OR other similar-textured summer squash
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour (okay to sub with all purpose or white whole wheat flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch allspice (less than 1/8 tsp) optional
Optional: 1/2 cup each walnut pieces, chocolate chips, raisins, pecans, pumpkin seeds (pepitas) - up to 1 cup total
Instructions
- Whisk together melted coconut oil (or butter), maple syrup, honey, lemon zest, and vanilla. Then beat in one egg.
- Next, stir in the sourdough starter. Mix well.
- In a separate bowl, combine and thoroughly mix all of the dry ingredients. (Tip: Fluff and add the flour to a measuring cup with a spoon and then level. Don't scoop the measuring cup into the bag)
- Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix.
- Finally, add the grated zucchini along with any optional add-ins like nuts or chocolate chips.
- Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
- For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for 2-3 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.
- Preheat the oven to 350F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating).
- Grease a 9x5" bread pan with butter or oil, or line it with parchment paper
- Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon.
- Bake on 350F for 60 to 65 minutes, until a tester (toothpick) comes out clean.
- Allow the bread to cool for 15 mins in the pan before taking it out and transferring it to a cooling rack.
- Enjoy! The bread is best if consumed within 4 to 5 days. Store the bread wrapped, in a sealed bag, or in a food storage container with a lid to retain moisture. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.
Notes
To make sourdough zucchini muffins:
Follow the same instructions but then divide the batter into a greased or paper-cup lined muffin pan and bake for 25 to 30 minutes for standard size muffins (about 35 minutes for jumbo muffins). Tried this recipe?Let us know how it was!