This post for my zucchini sourdough bread is in no way a reflection on Erin, my assigned blogger for the month, Debbi, the hostess for Group C, or April.
Today is the day after our May reveal day, and I am browsing Making Memories With Your Kids, my Secret Recipe Club blog for June. April and Debbi made a special plan to get my assignment to me as we leave for overseas on the 23rd of May and no sooner have we got back than my parents arrive. I have one Sunday to get my assignment done and this month I do not want time to be against me. I must confess to finding blogger a very unfriendly user portal and so when looking for more about my assigned blogger all I could find is that she is a single mum to two kids and a school counselor. It sounds like Erin has a super fun time with her kids! I did not know where to start with choosing a recipe. Erin has been blogging since February 2010 and has a long list of labels I could choose from. I did my usual browsing to see if I could find an original recipe and when that did not work I went back to my fail safe method and typed the word pasta into the search block. That did not result in an original recipe either and I nearly wept. I am struggling with this part of the Secret Recipe Club and I know not all of my recipes are original, but I do try and post one original recipe a week. Between this aspect and the use of ready made ingredients I am seriously considering my future in the Secret Recipe Club. I see a lot of Ranch Dressing being used around the American blogs, and so I looked to see if Erin had a recipe for that – sadly not. So, I typed bread in the search function as I am in love with my sourdough and decided that no matter what, I would choose one recipe from this category and make it. So, I will be making zucchini bread, or at least my adapted version of this recipe.
We returned yesterday from Italy and I while I was away I made the decision to leave the Secret Recipe Club. It is time for me to venture into new things and grow my blog in a way that excites me. I am venturing into new challenges and I hope that you all will pop in and visit every now and then. I am so glad to have made great friends along the way while I have been a part of the Secret Recipe Club! Since I first wrote my post Erin has migrated to wordpress and the site is so much more user friendly.
This weekend was nearly a disaster. On Friday I made the error of stirring the hooch into my sourdough starter. We have been away for 2 weeks and the hooch resulted in a strong vinegar smell taking over my lovely sourdough. I took a cup of this strong smelling starter out of my container and discarded the rest and hoped for the best. I fed my starter over a 24 hour period with one cup of bread flour and one cup of water and then took out another cup of starter and threw away what was left. I fed this batch again over the next 24 hours and I was so relieved that the starter smelled like sourdough rather than vinegar. I proceeded to make this bread, which is more like a banana loaf bread than a savoury bread and I must say it is very tasty with the most wonderful crust.
Zucchini Sourdough Bread
- 40 g fed sourdough starter
- 100 g flour
- 160 g sugar - I used 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
- 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
What I blogged:
To see this month’s reveals, click here: