This delicious whole grain zucchini bread makes wonderful use of excess sourdough starter you might otherwise discard. Paired with summer’s avalanche of zucchini, it’s one loaf that solves two kitchen conundrums!
Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.
In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.
In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.
Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.
Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.
Remove the bread from the oven and cool in the pan on a rack.
Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.
If you happen to have a citrus-infused olive oil in the house, substitute it for the vegetable oil; it’ll add subtle perfume and rich flavor throughout.
To make your own citrus-infused olive oil: Use a peeler to remove the rind (just the outer layer, not the white pith) in strips from a lemon or an orange. Place these strips in a small saucepan and cover with 1 cup (198g) of neutral-flavored oil. Bring to a simmer over medium heat for 5 minutes. Turn off the heat, let the oil cool, then strain out the peel and store the oil at room temperature until needed.
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