Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons potato starch
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 tsp ground ginger
- 1/2 cup crushed pistachios
- 1/2 cup carrots, grated
- 1/2 cup zucchini, grated
- 1/2 cup unsalted butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Icing
- 1/3 cup powdered sugar
- 2–3 teaspoons whole milk
- crushed pistachios
Instructions
- Preheat your oven to 350° F.
- Grease a non-stick, 5×9 (1-pound) bread pan with butter.
- Grate and measure out the carrot and zucchini.
- In a medium-large mixing bowl, combine the flour, potato starch, sugar, baking soda, baking powder, salt, cinnamon, ginger and pistachios.
- In a separate bowl, combine the carrots, zucchini, butter, sourdough starter, vanilla, whole milk, and eggs. Mix the wet ingredients until evenly combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are some dry clumps.
- Scoop the batter into the bread pan.
- Bake for 40-50 minutes total. Rotate the pan halfway through.
- While the bread bakes, mix the icing together. Add the milk 1 teaspoon at a time, keeping the icing super thick but able to be drizzled. Crush or chop some pistachios to sprinkle on top the icing.
- Allow cooling for about 15 minutes in the pan, then slide the loaf out of the pan onto a cooling rack, allowing it to cool completely.
- Drizzle with icing and top with crushed pistachios.
