sourdough zucchini bread

This sourdough zucchini bread is deliciously spiced, moist and packed with shredded zucchini. The perfect quick bread texture that uses sourdough discard or active starter.

Sourdough Zucchini Bread

butter oil

brown sugar

zucchini

vanilla

eggs

sourdough starter

flour

cinnamon

soda

baking powder

salt

Preheat oven to 350 degrees.

Lightly grease a 9×5 loaf pan with butter.

Combine flour, cinnamon, baking soda, baking powder, and...

Combine flour, cinnamon, baking soda, baking powder, and salt well in a medium bowl.

In a stand mixer or bowl, mix melted...

In a stand mixer or bowl, mix melted butter (or melted coconut oil) and brown sugar for about five minutes or until light and fluffy.

Add in eggs, vanilla, sourdough starter, and grated...

Add in eggs, vanilla, sourdough starter, and grated zucchini.

Fold dry ingredients into the wet ingredients a...

Fold dry ingredients into the wet ingredients a little bit at a time until just incorporated.

Gently fold in any other add-ins you would...

Gently fold in any other add-ins you would like. Pecans, walnuts, and chocolate chips for example.

Pour into a greased pan. You could also...

Pour into a greased pan. You could also line your loaf pan with parchment paper.

Bake for 50-60 minutes. Test bread at 50...

Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.

Allow to cool in the pan for one...

Allow to cool in the pan for one hour before slicing.

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible!

all-purpose flour

baking soda

fine sea salt

walnuts

sourdough starter discard

vanilla extract

avocado oil

Preheat oven

Preheat oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan.

Grate

Grate the zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts. Set aside.

Mix wet ingredients

In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil with a spatula until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the grated zucchini.

Bake

Pour the batter into the greased baking pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. (See notes)

Cool

Let  the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.

https://content.jwplatform.com/videos/MP8UCnr3.mp4

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible! It's a great way to use sourdough starter discard.

Top 2 sourdough zucchini bread recipes from across the web

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Sourdough Zucchini Bread

Sourdough Zucchini Bread

Top 2 sourdough zucchini bread recipes from across the web

The most viewed sourdough zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Zucchini Bread

Sourdough Zucchini Bread

The most viewed sourdough zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine