Quick Easy Sourdough Zucchini (Printer-Friendly)
Sourdough zucchini bread—moist, fragrant, and easy. Perfect for using up starter discard and fresh summer zucchini.
# List of Ingredients:
→ Main Ingredients
01 -
2 cups all-purpose flour, unbleached preferred
02 -
1 medium zucchini, peeled and coarsely shredded (about 1 1/2 cups packed)
03 -
1 cup sourdough discard, at room temperature or cold
04 -
3/4 cup granulated sugar
05 -
2 large eggs
06 -
1/2 cup neutral oil (olive oil, canola oil, or vegetable oil)
07 -
2 teaspoons pure vanilla extract
→ Leavening & Spices
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon fine sea salt
10 -
1 teaspoon ground cinnamon
# Preparation Steps:
01 -
Set oven to 325°F (163°C) and allow to preheat thoroughly.
02 -
Peel a medium zucchini and shred it with the large holes of a box grater. Do not squeeze the shredded zucchini.
03 -
In a large mixing bowl, whisk eggs, granulated sugar, sourdough discard, shredded zucchini, oil, and vanilla extract until smooth.
04 -
Add flour, baking soda, salt, and cinnamon into the bowl. Stir gently until just incorporated. Take care not to overmix.
05 -
Pour the batter into a greased or parchment-lined standard loaf pan. Smooth the surface with a spatula.
06 -
Position the pan in the center of the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely before slicing.
# Additional Suggestions:
01 -
Zucchini's natural moisture ensures a soft crumb—avoid squeezing it dry for best results.
02 -
Bread freezes well for up to three months when double-wrapped and stored airtight.
03 -
Gently mix batter after adding flour to preserve tenderness.
04 -
For variation, stir in chocolate chips or chopped walnuts before baking.