The Pioneer Woman Tasty Kitchen
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Sourdough Zucchini Bread

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Level: Easy

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Description

Have you had zucchini bread this summer? If not, your summer is not complete.

Ingredients

  • ½ cups Canola Oil
  • 1 cup Sugar
  • 1 whole Egg
  • 2 cups Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Nutmeg
  • 1 teaspoon Cinnamon
  • ½ cups Fresh Sourdough Starter
  • ½ cups Milk
  • 1 cup Shredded Zucchini

Preparation

Preheat oven to 350ºF. Prepare one large (9×5) loaf pan or 3 mini loaf pans by spraying with cooking spray.

In a large bowl using a mixer with beater attachment cream together oil, sugar and egg. Add dry ingredients (flour through cinnamon) but don’t mix yet. Combine sourdough starter and milk (I use a measuring cup.) With mixer running, slowly add sourdough mixture to rest of ingredients until everything is combined. Stir in shredded zucchini.

Pour the batter into pan(s) and smooth the top. Bake for 60-65 minutes for the large loaf or 35 minutes for mini loaves. When done remove pan(s) from oven and set on a rack. Cool bread in pan for a few minutes before removing from pan.

Source: One of many wonderful recipes that I found in Rita Davenport’s Sourdough Cookery published in 1977.

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