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long fermented zucchini bread

Potato Flake Sourdough Zucchini Bread

This potato flake sourdough zucchini bread recipe makes the most delicious, moist zucchini bread. Perfect for breakfast, snacks, or dessert!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Fermentation 8 hours
Total Time 9 hours 30 minutes
Course Breakfast
Servings 1 loaf

Ingredients
  

INGREDIENTS FOR THE BULK FERMENT:

  • 2 1/4 cups all purpose flour
  • 1 ¼ cups brown sugar
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup potato flake starter

INGREDIENTS TO ADD AFTER THE BULK FERMENT:

  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini use the small side of a grater for finely shredded zucchini
  • 1/2 cup chopped walnuts

Instructions
 

Before bulk ferment:

  • Using your stand mixer combine all of the long ferment ingredients: flour, brown sugar, eggs, starter, and coconut oil. Be sure that the coconut oil is not hot or it will kill your starter and cook the eggs.
  • Mix on low until combined.
  • Leave it in the stand mixer bowl because you will be mixing it more after the bulk ferment. Cover with an airtight cover, such as plastic wrap or beeswax wrap. Allow it to ferment for 8-12 hours in a warm place.
  • Grate the zucchini to make a total of 2 cups. A little more is fine, but not less. Cover and refrigerate until after bulk ferment.

After bulk ferment:

  • Preheat your oven to 350 degrees.
  • Add the rest of the ingredients to your batter, except the walnuts. Salt, baking soda, baking powder, cinnamon, vanilla, and shredded zucchini. Mix on low in the stand mixer until the zucchini is well combined.
  • While it is mixing, chop your half of a cup of walnuts.
  • Once it seems to be incorporated well, use a silicone spatula to scrape the bottom to make sure everything has been combined well. Fold in the chopped walnuts.
  • Line a 5x9 loaf pan with parchment paper or grease it well.
  • Pour batter into loaf pan.
  • Cook 50-60 mins. Check at 45 min. With a toothpick to see if it is done. It will come out mostly clean. A few crumbs on the toothpick is fine, you just don’t want it to be gooey.
  • Remove from the oven and allow it to cool on a wire cooling rack. Store in a airtight container in the fridge.

Notes

-Don’t drain zucchini
-Firmly pack shredded zucchini in the measuring cups
-Don’t waste time peeling the zucchini, it doesn’t affect the taste and save you time!
-Try making these into muffins instead, bake at 350 for about 15 mins