homestead · homestead life · sourdough · sourdough recipe · sourdough starter · sourdough tips · zucchini bread ·Feb 27, 2023

Sourdough Zucchini Bread

If there's one thing for certain, it's that I'm a fangirl for good zucchini bread. Who's with me?! This recipe utilizes sourdough discard...so if you're new to baking with discard, try giving this recipe a whirl! It's the most moist, lightly-sweetened bread that will leave you wanting the whole loaf pan...*guilty as charged*

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1 cup light brown sugar
2 large eggs
½ cup discard
2 teaspoons vanilla extract
½ cup vegetable oil
1 ¾ cups grated zucchini (squeeze out liquid)

Instructions:

Preheat oven to 350°F
Grease a 9" x 5" loaf pan and set aside
Using a cheese grader, grade the zucchini into a colander and squeeze out extra moisture.
In a large bowl, add all of the ingredients together and mix. **you can let the batter cold-ferment in the loaf pan overnight if you wish**
Pour batter into prepared loaf pan and bake for 55-60 minutes, just until toothpick comes out clean in the center.
Let the zucchini bread cool in the pan for 10 minutes before slicing and serving.