Sourdough Zucchini Bread Makes Summertime Complete

Have you had zucchini bread this summer? If not, your summer is not complete. And if it was made and served by these lovely young ladies who could resist?

What fun it was to have some helpers in the kitchen this week. This time Breanna did the mixing and Alyssa snapped the photos. These girls were my neighbors and often spent time with me in the kitchen. They have moved and so that doesn't happen much anymore. Their visit was a real treat.

Join us as we make Sourdough Zucchini Bread. (For a printable recipe, click here.)

You'll need one clean zucchini.

Shred. You need one cup.

Preheat oven to 350 degrees.

Prepare bread pans with cooking spray. You can use one large bread pan or my preference is to use three mini pans.

In a mixing bowl, place:
1/2 cup canola oil
1 cup sugar
1 egg

Cream together well.

Add:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Don't mix yet.






In a measuring cup combine:
1/2 cup fresh sourdough
1/2 cup milk

Mix together and gradually add to bowl while mixer is running.

Add:
1 cup shredded zucchini

Stir to combine.

Pour mixture into prepared bread pan(s).  Bake for 60-65 minutes for single pan or 35 minutes for mini pans.

Cool for a few minutes before removing bread from pan.

 Enjoy a slice or two. Share a loaf with someone you love. Now your summer is complete. Wait a minute! Have you had fresh tomato salsa? If not then I'm sorry, but your summer is not yet complete.

Source of recipe: Rita Davenport's Sourdough Cookery (lots of great sourdough recipes).

Still have zucchini? If you enjoyed Sourdough Zucchini Bread you might also enjoy Chocolate Zucchini Cake. It is excellent. Click on the the title for a link.