Sourdough Discard Zucchini Bread
Sourdough discard zucchini bread is hearty and sweet, with a tender crumb and delicious sourdough tang. Perfect for summer and fall when we harvest lots of zucchini from the garden.
Equipment
- 1 Cookie Paddles I like to use cookie or cake paddles for this recipe when using my stand mixer
Ingredients
- 3 cups Flour
- 3 teaspoon Cinnamon
- 3 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Fat you can use any kind of oil, butter, melted coconut oil or beef tallow, or to make these oil free just use applesauce instead of the oil.
- 2 cups Grated zucchini fresh or frozen works just fine, but if you use frozen make sure it's thawed and drained before adding it to the recipe
- 2 Eggs
- 1 cup Sourdough discard
Instructions
- In the bowl of your stand mixer or a large mixing bowl, mix together all the wet ingredients. Eggs, oil or applesauce, sugar, vanilla, sourdough starter, shredded zucchini and salt.
- Then add all the dry ingredients. Flour, baking soda, baking powder, and cinnamon. Mix just until combined. You can refrigerate this batter for up to three days at this point if you want to long ferment it.
To make sourdough zucchini bread:
- Grease and flour your pans and pour in the zucchini bread batter.
- Bake at 350 degrees in a preheated oven for 1 hour or until knife inserted in the center of your bread comes out clean. I often end up baking this bread for closer to an hour and 25 minutes. Every oven will vary slightly.
Notes
- This bread can be mixed up the night before and allowed to sit out at room temperature to long ferment overnight, or placed in the refrigerator for up to three days before baking.
- A great way to use up leftover sourdough starter discard. You can also use active sourdough starter if you don’t have any discard in your refrigerator
- If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard.
- You can use any kind of fat – oil, melted butter, beef tallow, coconut oil, or if you want to make these oil-free you can substitute applesauce for the oil
