Today, I’m sharing a recipe that turns your sourdough discard into a moist and flavorful treat: Easy Sourdough Discard Zucchini Bread. This recipe not only reduces waste but also introduces a unique twist to a classic favorite.
Why Sourdough Discard Zucchini Bread?
Zucchini bread is already loved for its moist texture and subtle sweetness. By adding sourdough discard, you add depth and complexity to its flavor. The tanginess from the sourdough complements the sweetness of the bread, creating a flavor that will have everyone asking for more.
Benefits of Sourdough
Using sourdough in baking offers a variety of benefits that go beyond just flavor.
Sourdough fermentation breaks down gluten and phytic acid, making it easier to digest.
The fermentation process of sourdough helps unlock nutrients such as vitamins and minerals, making them more available for absorption during digestion. Due to its natural acidity, sourdough bread tends to have a longer shelf life compared to bread made with commercial yeast.
This is because the acidic environment created by lactobacilli bacteria inhibits the growth of mold and other spoilage organisms.(source)
Tips for Perfect Texture
Grate the zucchini and squeeze out the extra moisture using a clean cloth or paper towel. Too much moisture will make the bread soggy.
Use fresh sourdough discard from a recent feeding that still has some bubbles in it. This helps give the bread a better rise and texture.
Do not overmix the batter. Mix it just until the ingredients are combined. Overmixing can develop the gluten in the flour which makes the bread dense and tough.
Ingredients for Sourdough Discard Zucchini Bread
- Zucchini
- Light brown sugar
- Sourdough starter discard
- Eggs
- Vanilla extract
- Baking soda
- Baking powder
- Flour
- Salt
- Cinnamon
- Walnuts or pecans
- Optional- Raisins or chocolate chips
Baking Instructions
Start by preheating your oven to 350˚F. Use a food processor or hand held grater to grate the zucchini. Be sure and squeeze all of the extra moisture out of the zucchini. Combine all of the dry ingredients in a bowl and set aside.
Combine all of the wet ingredients in a different bowl. Add the dry ingredients and stir to combine. Add the zucchini to the bowl and gently stir to combine. You can also add chocolate chips or raisins at this time. You can ferment the batter overnight in the fridge in a covered bowl (optional).
Pour batter into a greased 9×5 loaf pan and bake at 350˚F for 55-60 minutes or until a toothpick that has been inserted into the middle of the loaf comes out clean.
Let your sourdough discard zucchini loaf cool in the pan for 15-20 minutes. Use a butter knife to score around the edge of the pan to help release the loaf from the pan. Remove the zucchini loaf from the loaf pan and transfer it to a wire rack to cool completely.
Storing sourdough discard zucchini bread properly ensures it stays fresh and delicious. Here are some methods you can use:
Short-Term Storage (1-2 days):
- Room Temperature:
- Wrap: Wrap the bread in aluminum foil or plastic wrap.
- Bag: Place the wrapped bread in a plastic bag or airtight container.
- Store: Keep it at room temperature in a cool, dry place.
Medium-Term Storage (up to 1 week):
- Refrigerator:
- Wrap: Wrap the bread tightly in plastic wrap or aluminum foil.
- Bag: Place it in an airtight container or a resealable plastic bag.
- Store: Keep it in the refrigerator. This will help prevent mold growth but may dry out the bread slightly.
Long-Term Storage (1 month or more):
- Freezer:
- Slice: For convenience, slice the bread before freezing.
- Wrap: Wrap each slice or the whole loaf in plastic wrap, then in aluminum foil.
- Bag: Place the wrapped bread in a freezer-safe bag or container.
- Store: Keep it in the freezer. When ready to eat, thaw at room temperature or reheat in the oven or microwave.
Tips for Reheating:
- Room Temperature: Allow the bread to come to room temperature naturally.
- Oven: Preheat the oven to 350°F (175°C) and heat the bread for about 10-15 minutes, or until warm.
- Microwave: For quick reheating, microwave slices for about 20-30 seconds.
By following these storage methods, your sourdough discard zucchini bread will stay fresh and delicious for whenever you’re ready to enjoy it!
Easy Sourdough Discard Zucchini Bread
Equipment
- 1 9×5 loaf pan
- 1 hand held grater or food processor
- 1 measuring cups & spoons
- 2 mixing bowls
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt (5g)
- 2 tsp cinnamon
- 1/2 cup chopped walnuts (60 g)
- 1/2 cup chocolate chips or raisins (optional)
Wet Ingredients
- 1 cup light brown sugar (220 g)
- 2 eggs
- 1/2 cup sourdough discard starter (125 g)
- 2 tsp vanilla extract (10 g)
- 1/2 cup avocado oil (109 g)
- 1 3/4 cup zucchini-grated & squeeze out excess liquid (220 g)
Instructions
- Start by preheating your oven to 350˚F. Use a food processor or hand held grater to grate the zucchini. Be sure and squeeze all of the extra moisture out of the zucchini. Combine all of the dry ingredients in a bowl and set aside.
- Combine all of the wet ingredients in a different bowl. Add the dry ingredients and stir to combine. Add the zucchini to the bowl and gently stir to combine. You can also add chocolate chips or raisins at this time. You can ferment the batter overnight in the fridge in a covered bowl (optional).
- Pour batter into a greased 9×5 loaf pan and bake at 350˚F for 55-60 minutes or until a toothpick that has been inserted into the middle of the loaf comes out clean.Let your sourdough discard zucchini loaf cool in the pan for 15-20 minutes. Use a butter knife to score around the edge of the pan to help release the loaf from the pan. Remove the zucchini loaf from the loaf pan and transfer it to a wire rack to cool completely.
Notes
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclose here.
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