Best 2 Zucchini Sourdough Bread Recipes

Zucchini sourdough bread is a delicious and healthy bread that is perfect for any occasion. It is made with sourdough starter, which gives it a slightly tangy flavor, and zucchini, which adds a moist texture and a boost of nutrition. This bread is also a great way to use up leftover zucchini, and it can be made in a variety of different ways to suit your taste. Whether you like it plain, with nuts, or with cheese, there is a zucchini sourdough bread recipe out there for everyone.

Here are our top 2 tried and tested recipes!

ZUCCHINI SOURDOUGH BREAD

Zucchini Sourdough Bread image

Zucchini is a flavorful and nutritious addition to sourdough bread, adding antioxidants, a light vegetable note to the aroma and taste, and greenish-black speckles to the crumb. It is great as a sandwich bread, to accompany a main course and, of course, with butter.

Provided by Melissa Johnson

Categories Recipes

Time 1h25m

Number Of Ingredients 21

Ingredients

Simple Zucchini Sourdough
500g bread flour (4 cups)
265g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 heaping cup)
115g water (1/2 cup)
80g sourdough starter (1/3 cup)
9g (1.5 tsp) salt
Rye Zucchini Sourdough
350g bread flour (2 3/4 cups)
150g whole grain rye flour (1 1/4 scant cups)
220g water (1 scant cup)
200g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 scant cup)
80g sourdough starter (1/3 cup)
9g salt (1.5 tsp)
Rye Zucchini Sourdough with Toasted Sunflower Seeds
350g bread flour (2 3/4 cups)
150g whole grain rye flour (1 1/4 scant cups)
265g cooked and mashed zucchini; slice and microwave it (or saute) and do not strain out the liquid (1 heaping cup)
125g water (~1/2 cup and 1 Tbsp)
80g sourdough starter (1/3 cup)
60g toasted sunflower seeds; toast the seeds in a dry skillet on medium heat for 2-3 minutes (1/2 cup)
9g salt (1.5 tsp)

Steps:

Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.
Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes. During the second stretch and fold, add the toasted sunflower seeds if that is the recipe you are making.
Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds fermented for 6.5 hours at 76F. My Rye Zucchini Sourdough fermented 6 hours at 77F.
Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. If you are making the toasted sunflower loaf, consider sprinkling untoasted sunflower seeds into the basket or at the next step, rolling the top of your shaped loaf in sunflower seeds before placing it in the basket.
Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds proofed for 2 hours at 76F. My Rye Zucchini Sourdough proofed 1 hour at 80F and 1.25 hours in the refrigerator.
Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
500 F for 30 minutes lid on
450 F for 10 minutes lid off
Or until the internal temperature is over 205 F.

SOURDOUGH ZUCCHINI BREAD

Sourdough Zucchini Bread image

Make and share this Sourdough Zucchini Bread recipe from Food.com.

Provided by Dave5003

Categories Sourdough Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 14

Ingredients

1/2 cup oil
1 egg
3/4 cup white sugar or 3/4 cup brown sugar
1/2 cup sourdough starter
1/2 cup milk
1 cup zucchini, grated
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon raisins
1/4 cup nuts

Steps:

Mix oil, sugar,egg and starter and milk.
Stir until sugar is well dissolved.
Stir in zucchini.
Combine dry ingredients and mix into zucchini mixture just to blend well.
Fold in raisins and nuts.
Grease and flour a pan that will hold mixture 2/3 full.
Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing.
Remove and cool on rack completely.
Wrap and mellow overnight before cutting.

Tips:

Use fresh zucchini. This will ensure the bread has a moist crumb and a delicious flavor.
Grate the zucchini finely. This will help it distribute evenly throughout the bread.
Don't overmix the dough. Overmixing will make the bread tough.
Let the dough rise in a warm place. This will help it double in size.
Bake the bread until it is golden brown. This will ensure it is cooked through.

Conclusion:

Zucchini sourdough bread is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The bread is also a good source of fiber, vitamins, and minerals. So next time you are looking for a new bread recipe, give zucchini sourdough bread a try.