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Sourdough Discard Zucchini Bread

Sourdough Discard Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup packed shredded zucchini, squeezed dry
  • 1 cup sourdough discard (unfed)

Method
 

  1. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  2. In a large bowl, whisk sugar, oil, eggs, and vanilla. Stir in shredded zucchini and sourdough discard.
  3. Fold wet mixture into dry ingredients until just combined. Do not overmix.
  4. Scrape batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 50-55 minutes, until a toothpick comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then turn out onto a rack. Cool completely before slicing and serving.

Notes

If your zucchini is extra watery, squeeze it in a towel until it feels almost dry. This loaf freezes well for up to 3 months, so you can bake two and stash one.