Sourdough Discard Zucchini Bread
A delightful zucchini bread that uses sourdough discard for a moist and flavorful loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 medium zucchini, grated
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Combine wet ingredients: Mix sourdough discard, zucchini, vegetable oil, sugar, eggs, and vanilla extract.
- Whisk dry ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry mixtures, stirring gently until just combined.
- Add optional nuts, folding them into the batter gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes before transferring to a wire rack.
Notes
Make sure the zucchini is well-drained to prevent extra moisture in the batter. Feel free to experiment with add-ins like chocolate chips or dried fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg