Easy 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.
Equipment
- 1 9x5 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 9x5 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
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.