Sourdough Zucchini Bread Made With Fresh Milled Flour
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!
Equipment
- 1 5x9 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 5x9 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
Both Sourdough starter or sourdough discard will work for this recipe.
You can sub hard wheat, Kamut, Emmer, or Einkorn for the spelt in this recipe. If making with all soft white wheat, increase the flour by 1/2 cup 60g.
Alternative Baking Options: If using a smaller 4x8 bread pan, the batter tends to spill out. So, I suggest using a larger 5x9 baking pan. You can also bake these in a muffin tin at 400*F for 18-21 minutes.
For Glass Pans: Bake for 5-10 minutes longer.
How To Store: 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.