Sourdough Banana Zucchini Quick Bread



  • 1/3 cup butter, room temperature
  • 1 cup rapadura or organic granulated sugar
  • 2 large eggs, slightly beaten
  • 2 very ripe bananas, mashed
  • 1 cup sourdough starter
  • 1 teaspoon pure vanilla extract or 1 teaspoon grated orange rind (zest)
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 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 the butter and sugar until light and fluffy and add eggs one at a time, blending after each addition.
  3. Stir in the mashed bananas and the sourdough starter.
  4. Stir in the vanilla extract or 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 approximately 60 to 65 minutes or until a toothpick inserted in the center comes out clean, or an instant digital thermometer shows the temperature of the bread to be at 200°F.


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