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Zucchini Sourdough Bread
Zucchini (or courgette) is an iconic summer vegetable which can grow to be several feet in length, but is considered most flavorful around 6-8 inches long. Dark-skinned zucchini may be richer in nutrients, and the skin holds an impressive amount of antioxidants. Additionally, potassium, B-vitamins and fiber are abundant in zucchini.
I developed these zucchini sourdough recipes using one zucchini in each loaf of bread and different blends of flours and seeds. I used rye flour because I felt that its earthy flavor would pair well with squash, and I was surprised at how soft and fragrant the various loaves turned out. All three versions had a fluffy, relatively closed crumb, with small green-black speckles and a mild flavor of squash. The all bread-flour zucchini bread had an extremely soft crumb. The loaves went well with butter, as non-leaky sandwich bread, and alongside salads or main courses. Zucchini is actually 95% water, so this meant using less water in my recipe. I suggest cooking the zucchini in the microwave and then mashing it without straining it in order to keep as much of its flavor as possible.
Zucchini Sourdough Bread
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.
Ingredients
Simple Zucchini Sourdough
Rye Zucchini Sourdough
Rye Zucchini Sourdough with Toasted Sunflower Seeds
Instructions
Shopping List
Zucchini Sourdough Bread