Ingredients
- Grated zucchini: 1½ cups (about 1 medium zucchini)
- All-purpose flour: 2 cups (250g)
- Sourdough discard: ½ cup (120g)—make sure it’s unfed!
- Granulated sugar: ¾ cup (150g)
- Brown sugar: ¼ cup (50g)
- Eggs: 2 large
- Vegetable oil: ½ cup (120ml) (you can sub with melted coconut oil if you’re feeling fancy)
- Vanilla extract: 1½ teaspoons
- Baking soda: 1 teaspoon
- Baking powder: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1½ teaspoons
- Ground nutmeg: ½ teaspoon
Instructions
- Deal with the zucchini: Grate your zucchini finely, then place the shreds in a kitchen towel. Squeeze like you mean it—you want to wring out as much liquid as possible. Too much moisture will make your bread soggy.
- Mix your dry goods: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step keeps the spices evenly distributed. (Trust me, no one wants a clump of cinnamon surprise.)
- Blend wet ingredients: In a larger bowl, combine your sourdough discard, eggs, sugar, brown sugar, vanilla, and vegetable oil. Mix until everything’s smooth, almost creamy.
- Marriage of wet and dry: Slowly fold the dry mixture into the wet until just combined. Over-mixing is a no-no—it can make your loaf dense and sad.
- Fold in the zucchini: Gently stir in the grated zucchini. If you’re feeling adventurous, this is the moment to toss in chocolate chips or chopped nuts. I’m partial to walnuts for their earthy crunch.
- Bake the dang thing: Pour the batter into your prepared loaf pan. Bake at 350°F (175°C) for 50–60 minutes. You’re looking for a golden-brown top and a toothpick that comes out clean.
- Cool it (literally): Let the bread cool for about 15 minutes before you remove it from the pan. If you’ve got the patience of a saint, wait until it’s fully cool before slicing. (I rarely make it that far without “testing” an edge!)
- Prep Time: 15
- Cook Time: 60
Nutrition
- Calories: 180-220
- Sugar: 12-15g
- Fat: 6-8g
- Saturated Fat: 2-3g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 4-5g
- Cholesterol: 20-30mg
Keywords: Sourdough Zucchini Bread