Friday, July 5, 2019

Repurposing the Sourdough Starter: Zucchini Bread

Having made the sourdough starter and feeding it weekly, I'm trying different ways to use it.  This week's finished product was a Zucchini Bread. Since I knew I'd be eating slices with either buttery spread or peanut butter, I decided to substitute the butter in side the loaf with my own home canned applesauce.  The loaf still has plenty of fat inside-with both olive oil and walnuts. My loaf is entirely whole grain-a mix of Ezekiel and Spelt Flours-ones I'd already ground from the berries. This would work with any mix of gluten containing flours.

Sourdough Zucchini Bread

(14 Slices)

Mix flours, baking soda, salt and sugar in a large mixing bowl.
2 cups whole grain flours
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup brown sugar

Shred zucchini in a food processor.  Place shredded product on a clean absorbent cloth.  Roll and squeeze out moisture.  Mix with flours. 
2 1/4 cups shredded zucchini 

Add nuts and zest to flour-zucchini mix.
1 cup toasted and ground walnuts
Zest of 1 lemon

Stir sourdough starter into flour-squash-nut mix.
3/4 cup sourdough starter

In a separate bowl or glass, beat eggs with honey, olive oil and vanilla.  Stir in applesauce.
2 eggs
2 tablespoon honey
2 tablespoon olive oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
Slowly add liquid mix to mixing bowl with other ingredients.  Stir only until no flour is visible.

Pour into 9 X 5 inch loaf pan greased with olive oil. Bake at 350 about 1 hour, until skewer inserted into loaf comes out clean. 

Cool in pan on rack 10 minutes.  Then loosed sides with a spatula and finish cooling bread on the rack.


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