The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zucchini Sourdough Bread- Question

diverpro94's picture

Zucchini Sourdough Bread- Question

Summer has brought all kinds of fresh vegetables from our garden and we have a lot of zucchini. I've been baking tons of sourdough lately, and I'm working on sourdough formulas for my leftover zucchini. Anyway, does anyone know what % I should use proportioned to flour? It's a bit tricky because of the amount of water in zucchini, but I would take most of the moisture out. Thanks!

AnnaInMD's picture

and then measure how much liquid results ?  Deduct this from the liquid for which the recipe calls.

Mixed with some finely chopped onion and garlic, this should be a great tasting bread :)

Good luck !



mountaineer cookie company's picture
mountaineer coo...

I can't help you with the exact amounts as I'm a just throw it in kinda gal, but this combination is wonderful.


mountaineer cookie company's picture
mountaineer coo...

oh and I use the zucchini raw

Mini Oven's picture
Mini Oven

Thrown right into the water OR stirred into the flour to coat (and separate) before adding water.  Let it sit after mixing because the salt with bring out the water from the summer squash and may loosen the dough.  I'd be tempted to hold back on some of the water and add after a 30 minute rest if needed.  I might guess with 80% of the zucchini being water.

Oh that gives me another idea...  grate the raw zucchini and salt it with the salt from the bread recipe, let sit 30 min and then strain catching the water.  Press out the pulp too between your cross cupped hands and toss the pulp into the flour.  Then add water to the salty juice to come up with the total liquids. 

I'd start with half the weight of the flour with zucchini (say the total flour is 500g, then start with a 250g chunk of zucchini) and go from there after baking, cutting and tasting the loaf.

alldogz's picture

I asked the same question when i wanted to make use of starter i had to get rid of.  I had a big pile of zuchini...i did this recipe and it worked fine (just use a toothpick to determine if it is done all the way through. Pretty much a quickbread that uses starter (no real rise except for oven spring). But it was quite good...i forgot the raisins(don't know why it called for the soda/powder but i added it anyway)...and i subbed in one cup of white whole wheat...

don't panic if it looks really wet, it did bake but they were very moist loaves (makes two decent not huge loaves) so be careful dumping them on a rack.

1 good med. zuchini was exactly 3 cups..yes, a lot of moisture..didn't make any difference.


2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup sugar
2 or 3 tsp cinnamon based on your preference
3/4 cup oil
1/4 cup starter
3 cups shredded zucchini
1/2 cup chopped walnuts
1/2 cup raisins

Whisk all dry ingredients together until mixed. In a separate bowl, mix together oil, zucchini, and starter. Combine both mixtures, stirring only until mixed. Gently stir in raisins and walnuts, stirring only to combine.

Grease and flour one large loaf pan or two smaller loaf pans. Pour batter into pan(s) and bake in a 350 degree oven for 55-60 minutes or until knife comes out clean.

Remove from pan after 10 minutes.