Step 1

Preheat oven to 425ºF and line a 9 by 5 loaf pan with parchment paper. You can also use a 8.5 by 4.5 loaf pan for a taller loaf, but be careful in case it overflows.

Step 2

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 350 grams. Wring out the excess moisture by squeezing the shredded zucchini over the sink, allowing the liquid to drain away. Alternatively, use paper towels to help soak up the moisture as you squeeze. Continue wringing until you are left with 250 grams of drained zucchini, meaning about 100 grams of liquid has been removed. Set aside.

Step 3

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

Step 4

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Step 5

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop the zucchini bread batter into the prepared loaf pan.

Step 6

Bake for 10 minutes at 425ºF. After 10 minutes, reduce the temperature to 350ºF. Bake for 45-55 minutes. The zucchini bread is ready if it registers 200ºF and a toothpick or sharp knife inserted into the center of the bread comes out clean with no streaks of batter.

Step 7

Let the zucchini bread cool in the pan for about 10 minutes before removing from the loaf pan to a wire rack to finish cooling. Enjoy!