Sourdough Zucchini Bread

If you like the recipes I've saved, feel free to follow me. I love cast iron- restoring, collecting and using it, so I actively look for recipes that utilize cast iron in the preparation (though of course you don't really need special recipes for cast iron). I also love my Instant Pot pressure cooker, so I look for recipes specific to that as well. I'm a huge fan of skinnytaste.com, so I frequently add those as well.

¾ cup (170g) sourdough starter, fed (ripe) or unfed (discard)

½ cup (99g) granulated sugar

¼ cup (85g) honey

6 tablespoons (75g) vegetable oil

2 large eggs

¼ teaspoon nutmeg

1 ½ teaspoons lemon zest

1 ½ teaspoons King Arthur Pure Vanilla Extract

1 cup (113g) King Arthur Golden Wheat Flour

¾ cup (90g) King Arthur Unbleached All-Purpose Flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon table salt

2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed

¾ cup (85g) chopped walnuts, lightly toasted

¾ cup (128g) raisins, currants, or dried cranberries

Directions at kingarthurbaking.com

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