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Sourdough Discard Zucchini Bread

Learn how to make this sourdough discard zucchini bread to put those zucchinis from your garden to use! 
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Prep Time:25 minutes
Cook Time:1 hour 10 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: Bread, sourdough, Zucchini
Servings: 2 loaves

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

  1. Preheat and Prepare Pans: Preheat the oven to 325°F and grease two glass loaf pans.
  2. 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.
  3. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
  4. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, oil, white sugar, brown sugar, and vanilla extract until creamy and smooth.
  5. Add Sourdough Discard: Add the sourdough discard to the wet ingredients and whisk until the mixture is uniform in color and texture.
  6. 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.
  7. 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.
  8. Fold in Zucchini: Fold the squeezed zucchini into the batter using a silicone spatula.
  9. Fill Loaf Pans: Evenly distribute the batter between the two prepared loaf pans.
  10. 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.