Sourdough Zucchini Bread
Extra moist, tender and insanely delicious sourdough zucchini bread made with fresh zucchini, cinnamon, and the goodness of sourdough. A easy, no-fail sourdough discard recipe.
Servings: 12 servings
Equipment
Ingredients
- 2 eggs large, 100 grams
- 200 grams granulated sugar 1 cup
- 120 grams sourdough discard ½ cup
- 125 grams zucchini peeled and shredded, ~1 medium zucchini or 1 cup
- 80 grams olive oil ⅓ cup
- 5 grams vanilla extract 1 teaspoon
- 140 grams all purpose flour 1 cup
- 5 grams baking soda 1 teaspoon
- 3 grams salt ½ teaspoon
- 1 gram cinnamon ground, 1 teaspoon
Instructions
- Preheat oven to 325℉.
- Mix together eggs, sugar, discard, shredded zucchini, oil, and vanilla.2 eggs, 200 grams granulated sugar, 120 grams sourdough discard, 125 grams zucchini, 80 grams olive oil, 5 grams vanilla extract
- In a separate bowl mix flour, baking soda, salt, and cinnamon.140 grams all purpose flour, 5 grams baking soda, 3 grams salt, 1 gram cinnamon
- Mix the dry ingredients into the wet ingredients until just incorporated.
- Pour batter into a greased 1-pound loaf pan or line with parchment paper.
- Bake for 1 hour or until a toothpick comes out clean.
Notes
- Mix the batter until just incorporated. Overmixing can cause the bread to become tough.
- You can use active sourdough starter in place of sourdough discard.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 223mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
