Sourdough Zucchini Bread – Fresh Milled Flour & Chocolate Chips
This Sourdough Zucchini Bread made with fresh milled flour is the perfect moist quick bread recipe. It handles many add-ins like Chocolate chips, nuts, and dried fruits. In this post I will share with you how to make this sourdough recipe and bake right away. But, I also will share how to long ferment this Zucchini Bread to get all the benefits of the Sourdough!
![Chocolate Chip Sourdough zucchini bread made with fresh milled flour](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/Chocolate-Chip-Sourdough-zucchini-bread-made-with-fresh-milled-flour-1024x647.jpg)
If you are looking for a Zucchini Bread recipe made with fresh milled flour, but not with sourdough, you can find that HERE.
How To Long Ferment Sourdough Zucchini Bread Made With Fresh Milled Flour
So, if you are making this recipe simply because you love the taste, texture, and moistness sourdough brings to just about any recipe, then you can mix this up, and bake right away. However, if you need the full fermentation benefits of a true sourdough recipe, then I will share this method as well. As you may know, this method does take a bit longer, but all the freshly milled flour will be fermented.
Steps For Long Fermented Quick Bread
- The night before you want to bake the Zucchini Quick Bread, in a large bowl add sourdough starter, melted butter (not too hot), yogurt, eggs, and freshly milled flour. Then, mix to combine so there is no dry flour left.
- Cover the bowl, and place in the fridge overnight (8-12 hours.)
- The next day, add the rest of the ingredients, and mix until combined.
- Fill baking pan, and bake as directed.
![sourdough starter in a jar](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/sourdough-starter-in-a-jar-647x1024.jpg)
Want To Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour?
If you have been wanting to make your very own sourdough starter from scratch, then I have some help for you! Print out my FREE post with instructions HERE. Then, head over to my FREE Youtube Master Class HERE, and I will teach you how, and even make one from start to finish right along side of you! We will talk about the problems that could arise, and how to troubleshoot, then tackle them! So, there is no better time than now to jump on it and get started! You can do this!
Sourdough Chocolate Chip Zucchini Bread Made With Fresh Milled Flour Add-In Options
In this recipe, I decided to add some chocolate chips, however there are many other add-in options that can enhance the flavor and texture. Here are some great sweet or savory add-in ideas:
Sweet Add-ins:
- Dried Fruits: Raisins, dried cranberries, or chopped dates for a touch of sweetness.
- Chocolate Chips: Dark, milk, or white chocolate chips for a decadent treat.
- Shredded Coconut: Adds a tropical flavor and texture.
- Spices: Cinnamon, nutmeg, or allspice to enhance the warm, spiced flavor.
- Citrus Zest: Lemon or orange zest for a fresh, zesty flavor.
- Carrots: Shredded carrots can complement the zucchini and add a slight sweetness.
- Walnuts, Pecans, Almonds: Also, any nut added will add a nice crunchy texture and a buttery flavor.
Savory Add-ins:
- Cheese: Shredded cheddar, feta, or parmesan for a savory twist.
- Herbs: Fresh or dried herbs like rosemary, thyme, or basil.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes for a burst of umami flavor.
- Green Onions: Sliced green onions for a subtle onion flavor.
- Sunflower, Pumpkin, Chia, Flaxseeds: Also, adding any seeds can add a subtle nutty flavor, a bit of texture, and added nutrition.
Mix and match these add-ins based on your preferences and desired flavor profile. Let me know in the comments below which are your favorite add-ins.
![Chocolate Chip Sourdough zucchini bread made with fresh milled flour batter](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/Chocolate-Chip-Sourdough-zucchini-bread-made-with-fresh-milled-flour-batter-1024x647.jpg)
Ingredients To Make Sourdough Zucchini Bread Made With Fresh Milled Flour
- 1&1/2 cup shredded Zucchini 180g (No need to squeeze or drain)
- 2 cups Fresh Milled Flour 240g I used 120g soft white wheat & 120g of spelt
- 1 tsp salt
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup melted butter 113g 1 stick, or you can use olive or avocado oil
- 2 eggs 100g
- 1 cup sugar 200g or sub for 3/4 cup honey 250g
- 1/3 cup yogurt 80g can sub buttermilk, sour cream, or kefir
- 1 tsp vanilla
- 1/4 cup sourdough starter or discard 60g
- *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g
![shredded zucchini](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/shredded-zucchini-647x1024.jpg)
Instructions To Make Sourdough Zucchini Bread With Fresh Milled Flour
Same Day Baking (Short Fermentation)
- Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
- To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
- Next, grate zucchini.
- Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the grated zucchini, and mix to combine.
- Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
- Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
- Preheat your oven to 350 degrees F
- Line or grease a 5×9 bread loaf pan with parchment paper. (The smaller pans tend to spill some batter out.)
- Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
- Let the Zucchini Bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
- Lastly, Enjoy!
Long Fermentation (Next Day Baking)
- The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.
![slice of fresh milled flour sourdough zucchini bread and chocolate chips](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/slice-of-fresh-milled-flour-sourdough-zucchini-bread-and-chocolate-chips-647x1024.jpg)
How To Store Fresh Milled Flour Sourdough Zucchini Bread
To store this sourdough zucchini bread, cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Place the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. To thaw, just let each slice sit at room temperature for 20-40 minutes.
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Check Out Some Of My Other Fresh Milled Flour Recipes
Zucchini Bread – Without Sourdough
Sourdough Hamburger & Hot Dog Buns
The BEST Sourdough Chocolate Chip Cookies
Sourdough Zucchini Bread Made With Fresh Milled Flour Printable Recipe
![Chocolate Chip Sourdough zucchini bread made with fresh milled flour](https://grainsinsmallplaces.net/wp-content/uploads/2024/07/Chocolate-Chip-Sourdough-zucchini-bread-made-with-fresh-milled-flour-500x500.jpg)
Sourdough Zucchini Bread Made With Fresh Milled Flour
Equipment
- 1 5×9 bread pan *see notes for alternative baking pan instructions
Ingredients
- 1&1/2 cup shredded Zucchini 180g No need to squeeze or drain
- 2 cups Fresh Milled Flour 240g I used 120g soft white wheat & 120g of spelt
- 1 tsp salt
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup melted butter 113g (1 stick) or you can use olive or avocado oil
- 2 eggs 100g
- 1 cup sugar 200g or sub for 3/4 cup honey 250g
- 1/3 cup yogurt 80g can sub buttermilk, sour cream, or kefir
- 1 tsp vanilla
- 1/4 cup sourdough starter or discard 60g
- *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g see post for some add-in ideas
Instructions
Same Day Baking (Short Fermentation)
- Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
- To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
- Next, grate zucchini.
- Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the grated zucchini, and mix to combine.
- Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
- Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
- Preheat your oven to 350 degrees F
- Line or grease a 5×9 bread loaf pan with parchment paper. (The smaller pans tend to spill some batter out.)
- Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
- Let the zucchini bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
- Lastly, Enjoy!
Long Fermentation (Next Day Baking)
- The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
Turned out so so good! I made this spur of the moment and forgot I was using my bread pans for your sourdough sandwich bread so I improvised and used a 9×13 baking dish which turned out to be fun sized slices for my kiddos! Love all of your recipes that I’ve tried and you need to come out with a cookbook 🙂
Yay! I am so happy to hear that! Great improvisation! Thanks so much! I have been working on something! 😊
I made this last night for our family. We have a ton of frozen zucchini in the freezer from the garden last year. Since it wasn’t fresh zucchini, I had hoped it would still come out okay. The zucchini can be pretty watery from the freezing, but it turned out great! I also used einkorn flour! I baked it in my silicone bundt pan, and it was a great size for that! We all had some this morning for breakfast, and it was absolutely delicious! Thank you so much for sharing you hard work on creating these recipes! It makes it SO much easier for newbies like me. ❤️
I am so happy to hear it still turned out delicious! My pleasure! Thanks so much! 😊