Sourdough Discard Zucchini Bread

5 from 1 vote

Sourdough Discard Zucchini Bread

This Sourdough Discard Zucchini Bread combines freshly grated zucchini, sourdough starter discard, and warm spices for an easy quick bread recipe. It's perfect for using up excess starter and garden-fresh zucchini.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings slices

Calories 217kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ½ cups (180 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Diamond Crystal Kosher Salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup canola oil
½ cup (100 grams) brown sugar packed
¼ cup (50 grams) granulated sugar
2 large (100 grams) eggs
½ cup (100 grams) sourdough starter discard
¼ cup (60 grams) unsweetened applesauce
1 teaspoon vanilla extract
1 ¼ cups (170 grams) grated zucchini about 1 small to medium zucchini
½-1 cup chopped nuts or chocolate chips (optional)

Instructions

Preheat oven to 350°F. Grease a standard 9"x5" loaf pan with butter, oil, or cooking spray, and line it with parchment paper.
In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon Diamond Crystal Kosher Salt
In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar until well combined. Add the eggs and whisk vigorously until the mixture lightens in color and slightly increases in volume. Stir in the sourdough discard, applesauce, and vanilla extract until smooth.
½ cup canola oil, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, ¼ cup (60 grams) unsweetened applesauce, 1 teaspoon vanilla extract
Fold the grated zucchini into the wet mixture until evenly distributed.
1 ¼ cups (170 grams) grated zucchini
Add the dry ingredients to the wet mixture, folding together gently until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins, fold them in at this point.
½-1 cup chopped nuts or chocolate chips
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the zucchini bread and serve with homemade butter, cream cheese, or jam.

Notes

Use a kitchen scale to accurately measure ingredients for the best results.
Don't squeeze the zucchini as it adds moisture that's necessary to achieve the right texture.
Let the bread cool completely before slicing to avoid a gummy texture.
Storage: Store cooled zucchini bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.