Learn how to make this sourdough discard zucchini bread to put those zucchinis from your garden to use! Once your garden zucchini plants start producing you will have enough to gift this delicious zucchini bread to the whole neighbourhood!
Why You’ll Love This Recipe
- This recipe is an excellent way to use up sourdough discard, reducing waste and adding a unique flavor to the bread.
- The recipe can be easily adapted with additional ingredients like chocolate chips, dried fruits, or different types of nuts, allowing for creative variations.
- The recipe is easy to follow for everyone! The steps are simple, and the equipment needed is basic and commonly found in most kitchens.
- It is a great recipe to use up those zucchinis from your garden harvest!
Recipe Tips
Squeeze Out Moisture: Removing excess moisture from the grated zucchini is crucial to prevent the bread from becoming too wet. After letting it sit in the strainer, use a clean kitchen towel or cheesecloth to squeeze out additional moisture.
Room Temperature Ingredients: Make sure eggs and sourdough discard are at room temperature before mixing. This helps them incorporate more smoothly into the batter.
Variations: Feel free to customize the recipe by adding ingredients like chocolate chips, raisins, or other nuts. You can also experiment with different spices such as nutmeg or allspice.
Glaze or Frosting: For a sweeter treat, consider adding a simple glaze made from powdered sugar and milk or a cream cheese frosting.
Equipment
- Oven
- 2 glass loaf pans
- Box grater
- Strainer
- Mixing bowls (one medium, one large)
- Whisk
- Electric mixer (optional, for beating wet ingredients)
- Silicone spatula
- Measuring cups and spoons
- Cake tester or butter knife
- Cooling rack (optional, for cooling the loaves after baking)
Ingredients
- Flour: All-purpose flour
- Salt
- Baking soda
- Baking powder
- Ground cinnamon
- Eggs: Large and farm fresh are the best!
- Oil: Avocado is what I use but canola or vegetable works too!
- Sugar: Granulated white sugar and brown sugar
- Vanilla extract
- Sourdough discard: Be sure it isn’t active starter
- Zucchini: Grated with excess moisture squeezed out
How to Make Sourdough Discard Zucchini Bread
Preheat and Prepare Pans: Preheat the oven to 325°F and grease two glass loaf pans.
Prepare the Zucchini: Grate the zucchini using a box grater. Measure out 2 cups and place in a strainer over a bowl. Gently massage the zucchini, then let it sit for 5-10 minutes.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
Combine Wet Ingredients: In a large mixing bowl, beat the eggs, oil, white sugar, brown sugar, and vanilla extract until creamy and smooth.
Add Sourdough Discard: Add the sourdough discard to the wet ingredients and whisk until the mixture is uniform in color and texture.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, about a cup at a time, stirring to incorporate after each addition until no dry flour remains.
Squeeze Zucchini: Use your hands to squeeze out the excess moisture from the zucchini. Aim for at least ¼ cup but no more than ½ cup of liquid. Discard the excess liquid. If there is more than ½ cup, discard ½ cup and pour the remaining liquid into the batter.
Fold in Zucchini: Fold the squeezed zucchini into the batter using a silicone spatula.
Fill Loaf Pans: Evenly distribute the batter between the two prepared loaf pans.
Bake: Bake for 55-75 minutes, depending on your oven. Use a cake tester or butter knife to check for doneness; if it comes out clean when inserted into the center, the loaf is done. If it comes out with batter stuck to it, continue baking until cooked through.
More Bread Recipes
Sourdough Discard Zucchini Bread
Equipment
- 2 glass loaf pans
- Box grater
- Strainer
- Mixing bowls
- Whisk or electric mixer
- Silicone spatula
- Measuring Cups and Spoons
- Cake tester or butter knife
- Cooling rack (optional, for cooling the loaves after baking)
Ingredients
- 2 ¼ cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon ground
- 3 large eggs
- 1 cup avocado oil
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 tbsp vanilla extract
- 1 cup sourdough discard
- 2 cups grated zucchini squeezed of excess moisture
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F and grease two glass loaf pans.
- Prepare the Zucchini: Grate the zucchini using a box grater. Measure out 2 cups and place in a strainer over a bowl. Gently massage the zucchini, then let it sit for 5-10 minutes.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs, oil, white sugar, brown sugar, and vanilla extract until creamy and smooth.
- Add Sourdough Discard: Add the sourdough discard to the wet ingredients and whisk until the mixture is uniform in color and texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, about a cup at a time, stirring to incorporate after each addition until no dry flour remains.
- Squeeze Zucchini: Use your hands to squeeze out the excess moisture from the zucchini. Aim for at least ¼ cup but no more than ½ cup of liquid. Discard the excess liquid. If there is more than ½ cup, discard ½ cup and pour the remaining liquid into the batter.
- Fold in Zucchini: Fold the squeezed zucchini into the batter using a silicone spatula.
- Fill Loaf Pans: Evenly distribute the batter between the two prepared loaf pans.
- Bake: Bake for 55-75 minutes, depending on your oven. Use a cake tester or butter knife to check for doneness; if it comes out clean when inserted into the center, the loaf is done. If it comes out with batter stuck to it, continue baking until cooked through.
Notes
- Squeeze Out Moisture: Removing excess moisture from the grated zucchini is crucial to prevent the bread from becoming too wet. After letting it sit in the strainer, use a clean kitchen towel or cheesecloth to squeeze out additional moisture.
- Room Temperature Ingredients: Make sure eggs and sourdough discard are at room temperature before mixing. This helps them incorporate more smoothly into the batter.
- Variations: Feel free to customize the recipe by adding ingredients like chocolate chips, raisins, or other nuts. You can also experiment with different spices such as nutmeg or allspice.
- Glaze or Frosting: For a sweeter treat, consider adding a simple glaze made from powdered sugar and milk or a cream cheese frosting.