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sourdough discard zucchini bread

Sourdough Discard Zucchini Bread

This moist and tender sourdough discard zucchini bread is the best summer treat! Made with discard, shredded zucchini, vanilla, and cinnamon, this is a simple and easy sourdough quick bread!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Course Side Dish
Cuisine American
Servings 16 slices
Calories 239 kcal

Equipment

Ingredients
  

  • 2 cups all purpose flour 280 grams
  • 1 cup white sugar 200 grams
  • 2 tsp baking soda 9 grams
  • 1 tbsp cinnamon 8 grams, adjust to your taste if desired
  • 1/4 tsp nutmeg 1/5 gram , optional
  • 1 tsp salt 8 grams
  • 3 large eggs
  • 2 cups grated zucchini 240 grams
  • 3/4 cup vegetable oil avocado or melted coconut oil
  • 1 tbsp vanilla extract 14 grams
  • 1/2 cup brown sugar 90 grams, lightly packed
  • 1/2 cup sourdough discard 100 grams
  • 1.5 cups chopped walnuts or pecans optional

Instructions
 

  • Preheat oven to 350 degrees F. Flour and grease two 8x4 inch pans or line with parchment paper.
  • Use the large side of a box grater to shred the zucchini. Do not blot the excess moisture off of the zucchini.
  • In a large bowl, whisk together the flour, white sugar, baking soda, cinnamon, nutmeg and salt.
  • Beat the eggs in a bowl of a stand mixer. Add the vegetable oil, grated zucchini, vanilla extract, brown sugar and sourdough discard and mix well.
  • Add the dry ingredients into the wet and mix until just combined. Stir in the nuts, if using.
  • Bake for 50-55 minutes or until a toothpick comes out dry. Let the bread cool in the pan for 5 minutes, then transfer to baking rack to finish cooling.

Notes

  • Once the wet and dry ingredients are combined, take care not to over mix.  Mixing too much can cause the bread to become tough instead of tender. 
  • For moist and tender bread, remove it from the oven as soon as a toothpick comes out dry, taking care not over bake.  
  • I like to use sourdough discard that is 48 hours old or less.  You can use older discard, it will just add more tang to the dough. 

Nutrition

Calories: 239kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 285mgPotassium: 34mgFiber: 1gSugar: 19gVitamin A: 2IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
Keyword bread, sourdough,
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