Bonus: Sweet Sourdough Zucchini Bread

When it was time again to feed Bertha (my sourdough starter), I did some research about zucchini and sourdough  as we have a small mountain of zucchini from the garden that need to be consumed. Sourdough starter seems to work well in both zucchini and banana quick breads so off we went.

I think next time I would do butter instead of the vegetable oil in the batter and it would definitely work without the added chocolate chips and glaze but then it wouldn't be a sweet treat, just a regular treat. 

Ingredients

1 cup flour

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

2 eggs

3/4 cup fed sourdough starter

1/4 cup vegetable oil

1 teaspoon vanilla

1 cup shredded zucchini (after shredding, lay on paper towels and sprinkle lightly with salt, allow to sit for 10 minutes at least and then press the moisture out with the paper towels before adding it to the mix)

1/2 cup mini chocolate chips

1/4 cup butter

1/4 cup brown sugar

2 teaspoons milk

Prep a loaf pan with butter or cooking spray with flour. Preheat the oven to 350 degrees.

Sift dry ingredients into a large bowl (flour, sugar, cinnamon, salt, baking soda, baking powder). In another bowl lightly beat eggs, stir in sourdough starter, vegetable oil and vanilla. Gently fold the wet ingredients into the flour mixture. When there are still flour streaks, fold in the zucchini and chocolate chips. 

Pour mixture into prepared loaf pan and back for 45-50 minutes.

While baking prepare the glaze by heating the butter, brown sugar, and milk in a small saucepan until smooth. Set aside. 

Remove the loaf when a toothpick comes out clean. While still in the pan, pour glaze over the loaf and allow to sit for at least 10 minutes.

Once cool turn out the loaf and enjoy!