Put a twist on a classic quick bread with this delicious sourdough discard zucchini bread recipe. This easy and moist loaf gets a tangy boost from your sourdough discard, adding a layer of depth to the bread’s flavor profile.
Zucchini Bread from Sourdough Discard
Ingredients
- 1 cup sourdough discard straight from the fridge is fine
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat Your Oven and Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Drain the Zucchini: If your grated zucchini is very wet, you might want to squeeze out a little bit of the moisture using a clean kitchen towel or a few paper towels.
- Mix Wet Ingredients: In a large bowl, combine the sourdough discard, grated zucchini, eggs, vegetable oil, both sugars, and vanilla extract. Stir until well mixed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you’re using walnuts or chocolate chips, fold them in at this stage.
- Pour into Pan and Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Notes
This sourdough discard zucchini bread is a delightful treat for breakfast, a snack, or dessert. Enjoy it plain, with a spread of butter, or even a smear of cream cheese. Happy baking!