Print

Sourdough Discard Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful bread using sourdough discard and fresh zucchini, perfect for breakfast or as a snack.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup grated zucchini
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Combine the sourdough discard, grated zucchini, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  4. Add the dry ingredients to the wet mixture, stirring until just combined, and fold in nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition

Find it online: https://www.nailzspa.com/sourdough-discard-zucchini-bread-recipe/

Scroll to Top