Sourdough Zucchini Nut Bread

On the Menu Today~

Sourdough Zucchini Nut Bread

A Week of Sourdough in Recipes~

For Christmas this year,
my daughter-in-law Kim,
gave me this handy dandy pan....
the Wilton Advance 4-cavity Mini Loaf Pan.
Each cavity measures 5.75 W x 3"L x 2.125" D.
That means you can make 4 loaves of bread at once.

The small loaves are perfect for gift giving during the holidays or
you can enjoy one loaf of bread and
freeze the rest for later.

You'll always have a few loaves of bread stored in the freezer,
for when unexpected guests stop by or
you just want a slice of  quick bread,
which ever comes first~


Sourdough adds a wonderful tang to quick breads and
quick breads made with a sourdough starter
always turn out nice and moist~

Sourdough Zucchini Nut Bread

Ingredients

• 1 cup sourdough starter
• 2 cups sugar
• 3 eggs
• 2 cups shredded zucchini
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup chopped walnuts

Cooking Directions

1. Preheat oven to 350º Grease 4-mini loaf pans or 4-cavity mini loaf pan or 2- 9 x 5 x 3 loaf pans.
2. In a large bowl, combine starter, sugar, eggs, zucchini, oil and vanilla.
3. Sift together the dry ingredients, add to starter mixture, stir until combined. 
4. Stir in nuts. Pour batter into prepared pans.
5. Bake at 350º for 1 hour or until toothpick inserted in center comes out clean.
6. Let cool in pans for 10 minutes.
7. Remove and cool on racks at least 30 minutes before slicing.

Zucchini, Bread, Walnut, Prune, Sourdough, Chocolate


This concludes my "A Week of Sourdough in Recipes"
I hope you try a few of the sourdough recipes I have featured this week.
They all turned out excellent and are delicious!

Health Note: Foods like lettuce contains a high percentage of water. More water means fewer calories for the same weight of food....good news for your waistline.