• In the bowl of your stand mixer or a large mixing bowl, mix together all the wet ingredients.  Eggs, oil or applesauce, sugar, vanilla extract, sourdough starter, cinnamon, shredded zucchini and salt.  
• Then add all the dry ingredients. Flour, cocoa powder, baking soda, and baking powder.  Mix just until combined.
• Add in the optional chocolate chips if desired.
• *If you want this recipe to have long fermented digestive and health benefits, you can leave it out on the counter for up to twelve hours or overnight.

To make sourdough zucchini bread:

• Grease and flour the pan by spreading some butter or some kind of fat in the pan.  Add a little bit of flour and shake it around until the inside of the pan is completely coated.  You could also line the pan with parchment paper.
• Pour the batter into the prepared pan.
• Bake at 350 degrees in a preheated oven for 1 hour or until knife inserted in the center of your bread comes out clean.  I often end up baking this bread for closer to 1 hour and 25 minutes.  Every oven will vary slightly.

To make sourdough zucchini muffins:

• Line each muffin cup with a paper liner.  Use an ice cream scoop to spoon the batter into each muffin cup.
• Bake at 350 degrees for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
• For best results, allow to cool completely on a wire rack before storing in an airtight container in the refrigerator. 
• Serve with fresh butter or cream cheese.
• Best if eaten within 3-5 days, or store in the freezer for an easy breakfast or dessert later on.   To thaw, allow to sit out for a few hours at room temperature.
• If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21.  I can’t wait to see what all you make!