Sourdough Zucchini Bread

Quick breads can be sourdough too! By omitting the chemical leaveners (baking soda and baking powder) and adding sourdough starter, you can make your zucchini bread all the more digestible, and delicious besides.

This bread is moist, rich in zucchini, and has the pleasant tang of sourdough. Even better, it uses ancient grains for added complexity and ease of digestion.

See this recipe made at: HowChandraDoesFood on YouTube

https://youtu.be/YgDFVbY8yCc

Makes one loaf.

Ingredients:

2 cups shredded frozen zucchini, thawed and drained of liquid

1 tsp sea salt

1 cup all-purpose einkorn flour (I use Jovial brand)

1 cup whole grain spelt flour

2 large eggs

2/3 cups avocado oil (or other neutral tasting oil)

3/4 cups sugar

1 tsp molasses (or sub 1/4 cup sugar with brown sugar)

1/4 cup sourdough starter

Directions:

Let frozen zucchini thaw to room temperature and place in a strainer to drain. Discard liquid or save for another use.

Mix together flours and salt .

In a separate bowl, mix together eggs, oil, sugar, molasses, and sourdough starter and zucchini.

Add dry mixture into wet and combine, being careful not to overmix. Pour batter into greased and lined loaf pan.

Let ferment at room temperature 6-8 hours, then either bake or continue to ferment in the refrigerator another 8-12 hours.

Bake at 350 degrees for 50 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then remove to a cooling rack. Let cool completely before slicing.