"Kenneth" > wrote in message ...
> On Tue, 07 Aug 2007 00:56:04 GMT, asked:
> >Can someone provide a good recipe for sourdough zuchinni bread?

Kenneth suggested:

> Shred the zucchini. Salt it lightly. Then, squeeze it hard
> by hand (like making snowballs), or in a potato ricer.
>
> A surprising amount of liquid will come out, and that can be
> reserved for stock.

OK, but stop there.

Make sourdough pancakes in the usual way (with baking soda),
egg(s) optional. (One needs a well-past-peak starter for that,
and salt, of course, maybe water.)

But fold in the zucchini shreds before frying, and fry long at low
temperature to be sure the zuc shreds are cooked though.

Me, I'd also add some shredded cheese and lemon pepper, and
have it for lunch. Maybe some sour cream if I were feeling suicidal.

How do I know about such things? I don't. I just guess. Let
me know if it works out.

--
Dicky

P.S. Googling <zucchini bread> could get you started otherwise. But
mostly the items are for quick breads. Sourdoughing those could be a
good project for you. My present suggestion is for a much quicker
bread, allbeit sourdough. With more fat might pass as quiche.
Here is a recipie (here at r.f.s. we spell recipe that way*) for s.d. quiche
but I don't necessarily recomend it:
http://www.rejoiceinlife.com/recipes/quiche.php

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* because we are ignerant. (Also, loaves are loafs.) Noobies take notice!