First of my sourdough experiments was kind of a fail. I hate to throw things away, so I figured I’d use it in a bread of some type that did not need that much leavening. Since it is kind of in season now, zucchini it was! We are all a work in process, but seriously, I hate failure. It is nice to think of it as a process and to “enjoy the journey” but it can be freaking frustrating. I really like was a baseball analogy about failure (note: I do not like baseball). No one ever expects a baseball batter to be perfect. If they hit 50% of the balls, they are considered amazing, so why should I set my standards so high? Why do I expect that I can solve every case, cure every patient and cook every recipe perfectly. 50% might be too low of a bar, but it’s an interesting thought, right? Where should we be setting our bars.
Since making this recipe, my starter has come to life and perhaps the bitter sting of disappointment is what makes success that much sweeter. Definitely sweeter than this bread because I went all natural sweeteners and not much of those even.
This recipe was inspired by style sweet ca and her naturally sweetened banana carrot bread.
Zucchini Banana Bread
200 g 100% hydration starter
1 c zucchini grated and drained (200 g)
2 ripe bananas
1 1/2 tsp baking powder
1 1/4 c flour
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 c olive oil
1/4 c honey
1/2 c raisins (I used the ones I used for the sourdough starter— can’t waste anything)
1/3 c pecan pieces
- Grate zucchini and press with something heavy (I used a large pyrex with water)
- Beat 2 eggs, 1/4 c honey and 1/4 c olive oil until thickened.
- In separate bowl smash 2 bananas and add to the egg oil mixture.
- Add in 200 g starter and mix gently.
- Mix in 1 c flour, 1 tsp salt, 1 tsp cinnamon, 1/4 tsp cloves 1 1/2 tsp baking powder and 1 tsp salt.
- Mix it 1 1/2 c zucchini, 1/3 c pecans and 1/2 c raisins.
- Bake at 350F for 50-55 minutes