Zucchini Sourdough Bread
Makes enough for: 1 loaf of bread
Ingredients
- 40 g fed sourdough starter
- 100 g flour
- 160 g fructose
- 2 g salt
- 2 g bicarbonate of soda
- 80 g grated zucchini
- 1 egg
- 85 mls canola oil
- 15 mls vanilla extract
- 5 mls ground cinnamon
- 0.625 mls baking powder
Method
- Preheat the oven to 160° Celsius
- Prepare a small loaf tin / terrine mould
- Place all of the ingredients into a mixing bowl
- Using a hand whisk, mix the ingredient all together until well combined
- Bake for 40 minutes
- Allow to cool for 10 minutes before turning out onto a wire rack
- Leave to cool completely before slicing