Рецепт Sourdough Zucchini Nut Bread
Sourdough Zucchini Nut Bread
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. It's perfect for making several small loaves for gift giving during the holidays or you can enjoy one loaf of bread and freeze the rest for later. Now I always have a few loaves of quick bread stored in my freezer, for when unexpected guests stop by. Plus I feel better knowing I only ate a few slices of bread instead of eating a whole big loaf:) Sourdough adds a wonderful tang to quick breads and I think quick breads made with a sourdough starter always turn out nice and moist~ This concludes my "Week of Sourdough" I hope you try a few of the sourdough recipes I have featured this week, they all turned out excellent and are delicious! Enjoy~
Sourdough Zucchini Nut Bread
- 1 cup sourdough starter
- 2 cups sugar
- 3 eggs
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 2 t vanilla extract
- 2 1/2 cups flour
- 1 t baking soda
- 1 t salt
- 2 t cinnamon
- 1/2 t nutmeg or allspice
- 1 cup chopped walnuts
Preheat oven to 350. Grease 4-mini loaf pans or 4-cavity mini loaf pan or 2- 9 x 5 x 3 loaf pans.
In a large bowl, combine starter, sugar, eggs, zucchini, oil and vanilla. Sift together the dry ingredients; add to starter mixture, and stir until combined. Stir in nuts. Pour batter into prepared pans.
Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. Let cool in pans for 10 minutes; remove and cool on racks at least 30 minutes before slicing.
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.