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Sourdough Zucchini Bread

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A delicious and moist Sourdough Zucchini Bread that pairs perfectly with coffee or tea.

Ingredients

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  • 1 cup sourdough discard
  • 1 cup grated zucchini
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Mix together the sourdough discard, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature. Freeze for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/sourdough-zucchini-bread/

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