The green goodness of zucchini, an itch for sweet blueberry muffins, and the joy of sourdough went out on a date last night after putting the kids to bed. This is the awesomeness that was born of their rendezvous:

My freezer is loaded with zucchini and blueberries, all set to go for warm muffins on cold winter mornings. Except that I couldn’t wait that long.

I’ve got an old cookbook with a torn cover on my shelf from 1979: Bread Winners: More Than 200 Superior Bread Recipes and Their Remarkable Bakers. It has freed me from needlessly confining my sourdough starter to only traditional, round loaves. It’s encouraged me to branch out and try starter in rolls, cornbread, quickbreads, muffins… just to name a few. It’s also made me brave enough to try to craft my own bread recipes as I gain familiarity with the ingredient proportions needed to make a decent loaf.

Last night I was craving something sweet, but I always have glutton’s remorse after gorging myself upon cake or three… er… four… uhhh… just a couple white-flour-full-sugar-muffins… So I thought it best to make a more nutritious option that would serve us well for a snack or breakfast.

Why is this better than the traditional quickbread? Sourdough is more nutritious, more easily digestible, and has a lower glycemic index than conventional bread. Also, this loaf has no refined sugar- in general, honey has a lot more benefits and nutrients than it’s super-sweet white cousin, and there’s about half the sweetener in this recipe than in your conventional zucchini bread. Trust me, you won’t notice. (I added an optional glaze, but you can certainly leave it out if you want to avoid the white stuff completely.)

One other great thing about this recipe? It can be prepped in one bowl. I love dish count reduction.

Zucchini-Blueberry Sourdough Quickbread:

• 1/2 cup honey (or maple syrup)
• 1/3 cup butter, melted & cooled
• 1 1/2 cup sourdough starter
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, lightly beaten
• 1 cup grated zucchini
• 1 cup blueberries (frozen or fresh)
• 1- 1 1/2 cups whole wheat flour

Optional Glaze (for the sweet tooths) :

• Powdered sugar (about 1/2 cup)
• Lemon juice (about 2 tsp)

1. Preheat oven to 375.
2. Combine honey, melted butter, and sourdough starter in a large bowl.
3. Stir in salt, baking soda, cinnamon, and nutmeg until combined.
4. Add egg. I like to beat it right in the bowl with the other ingredients.
5. Gently stir in zucchini & blueberries.
6. Add 1 cup whole wheat flour. If batter looks too thin, add a little more, 1/4 cup at a time. (I used 1 and 1/4 cups. Some sourdough starters are thinner than others, so yours may need a little more or less flour than mine did.)
7. Pour into two greased loaf pans. Bake for 40-50 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
8. Optional: Put powdered sugar into a small bowl, then gradually add a little lemon juice at a time until it’s glaze consistency. (Sorry, I never really measure my glazes, so the above measurements are an approximation.) Spoon over cooled loaves for a sweet treat.

I liked mine buttered. The hubby liked his plain. My kids didn’t care how it came. How do you like yours?

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