Sourdough Discard Zucchini Bread
An incredibly moist and flavorful loaf cake with aromatic cinnamon and hearty walnuts this Sourdough Discard Zucchini Bread is a great way to use up excess sourdough starter and zucchinis.
Servings: 20 slices
Calories: 234kcal
Ingredients
Batter
- 3 egg large
- 350 grams cane sugar
- 5 grams vanilla extract
- 143 grams vegetable oil
- 113 grams sourdough discard
- 270 grams zucchini medium-sized, grated
- 345 grams all-purpose flour
- 6 grams salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 8 grams cinnamon ground
- 50 grams walnuts chopped
Topping
- 30 grams cane sugar
- 1 teaspoon cinnamon
Instructions
- Prep: Line two 8 by 4 inch baking pans with parchment paper and preheat your oven to 325 F.
- Make the batter: Using a handmixer with beaters or a stand mixer with a paddle attachment, beat eggs, vanilla, and sugar together in a large bowl until the mixture appears light and has increased slightly in volume.3 egg, 350 grams cane sugar, 5 grams vanilla extract
- Drizzle the oil into the batter and continue beating until the mixture is fully emulsified.143 grams vegetable oil
- Beat the sourdough discard and zucchini into the batter until no streaks of discard remain.113 grams sourdough discard, 270 grams zucchini
- Fold all the cinnamon, salt, baking soda, baking powder, cinnamon and a third of the flour in to the batter.345 grams all-purpose flour, 6 grams salt, ¼ teaspoon baking soda, 8 grams cinnamon, 1 teaspoon baking powder
- Continue folding the flour in gently. Add the walnuts in with the last addition of flour. Try not to leave any large streaks of flour or you’ll get powdery, dry spots in the loaf.50 grams walnuts
- Divide the batter evenly between the loaf pans. Whisk the cinnamon and sugar together. Sprinkle cinnamon sugar on top of the batter.30 grams cane sugar, 1 teaspoon cinnamon
- Bake: Bake for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Enjoy: Allow the loaves to cool inside the pans on top of a wire rack for 20 minutes. Remove loaves from the pans, and allow to cool completely before serving.
- Store: This bread is even better the day after it’s baked and keeps well in an airtight container at room temperature for up to 1 week.
Notes
Don’t over mix the batter or your zucchini bread will turn out tough and rubbery
Do your best to fold all the flour into the batter, or you will end up with patches of dry uncooked flour in your loaf.
Make sure your chemical leaveners are still fresh and viable before making this recipe.
Nutrition
Serving: 65g | Calories: 234kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 163mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg