Sourdough Zucchini Bread

Step 1

Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.

Step 2

, In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.

Step 3

, In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.

Step 4

, Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Step 5

, Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.

Step 6

, Remove the bread from the oven and cool in the pan on a rack.

Step 7

, Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.