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*
- 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)
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.