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Sourdough Banana Zucchini Quick Bread

Give your zucchini bread a little tangy flavor with added sourdough starter in this delicious quick-bread recipe.


  • ⅓ cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • 2 very ripe bananas, mashed
  • 1 cup sourdough starter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange zest (optional)
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ to 1 cup pecans, chopped
  • 1 cup shredded, unpeeled zucchini squash


  1. Grease one 9x5-inch loaf pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy; add eggs one at a time, blending after each addition.
  3. Stir in mashed bananas and sourdough starter.
  4. Stir in the vanilla extract and orange zest and set aside.
  5. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Add the flour mixture, chopped nuts, and shredded zucchini squash to the prepared sourdough mixture, stirring just until blended.
  7. Pour batter into prepared loaf pan. Set the filled loaf pan aside to let it rest for approximately 20 minutes.
  8. Preheat oven to 350°F.
  9. Bake 60-65 minutes, or until a toothpick inserted in the center comes out clean, or the internal temperature of the bread reaches 200°F.


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Slices of zucchini bread on a white plate and small dish of butter

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