Sourdough – Zucchini Bread

Recipe by Cook's Hideout

Today I have yet another bread recipe that uses sour dough starter. I have to admit I’m not so good at taking care of my starter. I have it sitting in my fridge and I feed when I remember (which usually happens once may be every 2 weeks), but (knock on wood) it’s doing pretty good given the circumstances. So with the bread baking week, I thought it’s probably time to properly feed the starter and used the cast off to make this quick bread and kulchas that I previously posted. Recipe adapted from Simple Math Bakery. This turned out...

Ingredients

• 2 cups whole wheat flour
• Ritz Cracker (Starter)
• Ritz Cracker (Raw – (any sugar would work))
• 1 package Egg replacer – prepared as per instructions for egg ((I used Bob’s red mill brand egg replacer))
• Ritz Cracker (– (or any non-flavored oil))
• Ritz Cracker
• 1 cup zucchini (– , grated)
• Ritz Cracker
• Ritz Cracker
• Ritz Cracker
• 1 tsp cinnamon (Ground)
• 1 tsp cardamom (Ground (Elaichi))

Method

1. Preheat the oven to 350°F. Grease a 9” x 5” bread pan.
2. In a large mixing bowl, whisk in oil, sugar, milk, egg replacer and sourdough starter. Mix well until sugar is dissolved. Stir in grated zucchini and set aside.
3. In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom.
4. Add the dry ingredients into the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and bake for about 40-45 minutes or until the tester comes out clean. My bread was done in 42 minutes.
6. Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing.

View the recipe instructions at Cook's Hideout