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Sourdough Zucchini Bread

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A delightful and moist zucchini bread made with sourdough discard, perfect for breakfast or as a dessert.

Ingredients

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  • 1 cup sourdough discard
  • 1 medium zucchini, grated
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Mix the sourdough discard, grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until well combined.
  3. Combine the baking soda, baking powder, salt, cinnamon, nutmeg, and flour in another bowl.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Optionally, fold in nuts and chocolate chips.
  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 inserted comes out clean.
  7. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

For the best results, make sure to squeeze out excess moisture from the grated zucchini.

Nutrition

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

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