Go Back
Sourdough Zucchini Bread

Sourdough Zucchini Bread Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sourdough discard
  • 1 1/2 cups grated zucchini

Method
 

  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. In another bowl, whisk sugar, oil, eggs, vanilla, and sourdough discard until smooth.
  3. Pour wet into dry, fold briefly, then add zucchini and fold just until combined.
  4. Spread batter in prepared pan and bake 50 to 60 minutes, until a toothpick comes out clean.
  5. Cool in pan 10 minutes, turn out onto a rack to cool completely, then slice and serve.

Notes

If your discard is very thick, add 1 to 2 tablespoons of milk or water to the wet ingredients to help the batter come together. The bread tastes even better the next day after the flavours settle.