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Sourdough Discard Zucchini Bread

Sourdough Discard Zucchini Bread

Imagine transforming your leftover sourdough starter and those abundant summer zucchinis into a moist, irresistible bread that will have your family begging for seconds! This Sourdough Discard Zucchini Bread is not just a recipe – it's a culinary miracle that turns kitchen scraps into a golden, fragrant loaf of pure comfort. Whether you're a sourdough enthusiast, a zucchini garden hero, or simply someone who loves mind-blowing baked goods, this recipe is about to become your new obsession.

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 1 cup sourdough discard
  2. 1 cup grated zucchini
  3. 1/2 cup vegetable oil
  4. 1 cup sugar
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon cinnamon
  12. 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
  2. Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to prevent soggy bread.
  3. In a large mixing bowl, whisk together sourdough discard, vegetable oil, sugar, eggs, and vanilla extract until well combined and smooth.
  4. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution of leavening agents.
  5. Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough bread.
  6. Fold in grated zucchini and chopped walnuts (if using), distributing evenly throughout the batter.
  7. Pour batter into prepared loaf pan, smoothing the top with a spatula for even baking.
  8. Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  10. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips

  1. Moisture Management: The key to perfect zucchini bread is removing excess water from the zucchini. Use a clean kitchen towel and squeeze out as much liquid as possible to prevent a soggy loaf.
  2. Sourdough Discard Freshness: Use active, recently fed sourdough discard for the best flavor and rise. If your discard has been in the fridge for more than a few days, give it a quick stir before using.
  3. Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
  4. Nut Options: While walnuts are classic, feel free to experiment with pecans or even chocolate chips for added texture and flavor.
  5. Storage Hack: For maximum moisture retention, wrap the cooled bread tightly in plastic wrap or store in an airtight container. If you want to extend its life, slice and freeze individual portions for quick breakfast or snack options.
  6. Customize Your Spices: Feel free to play with the spice blend. A pinch of nutmeg or ground ginger can add an exciting twist to the classic cinnamon flavor.

Nutrition Facts

Calories: 310kcal

Carbohydrates: 38g

Protein: 5g

Fat: 17g

Saturated Fat: g

Cholesterol: 35mg

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