Zucchini Sourdough Bread that’s made Overnight
It’s Zucchini season ya’ll!! Time to get bakin’ with that delicious summer squash that comes on full force. This is a great treat to share with friends in mini pans as well. I love sourdough and what I love most about it is the fact that letting it long ferment increases the health benefits 10 fold. So this version is a long ferment. Which means mix up about half the ingredients the night before by hand, cover the bowl and let sit overnight and finish the next morning (or day).
If you’ve got lots of Zucchini from your own garden or it’s showing up on your doorstep or on your car dash then this is a great recipe for you!
If you do not already bake with Sourdough you can learn how by clicking HERE.
Prefer a different Zucchini Recipes……
Ingredients:
The night before:
2 Cups Flour
½ Cup Sourdough Starter
1 Tablespoon Cinnamon
½ Teaspoon Nutmeg
1 Teaspoon Salt
½ Cup melted Butter
1 Cup Milk
The Next Day:
1 ¼ Cup Brown Sugar
2 Cups Shredded Zucchini
1 Teaspoon Vanilla
2 Eggs
2 Teaspoons Baking Powder
Directions
-The night before mix together by hand or using a stand mixer the flour, sourdough starter, cinnamon, nutmeg, salt, melted butter and milk until it comes together nicely. Cover and let sit overnight.
-The next morning add in the brown sugar, shredded zucchini, vanilla, eggs and mix together until combined well. Add in the baking powder until full combined.
-Preheat oven to 350 Degrees F. Grease a loaf pan. Pour the batter into the greased loaf pan and place in the oven. Bake for 50-55 minutes until a toothpick comes out clean. Allow to cool for one hour before slicing.
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