Easy Sourdough Zucchini Bread
This moist and tender sourdough zucchini bread is the perfect cozy quick loaf made with sourdough discard, fresh zucchini, warm cinnamon, and simple pantry staples. It’s lightly sweet, incredibly soft, and perfect for breakfast, snacking, or dessert.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Box grater
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Cooling rack
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup sourdough discard
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and line it with parchment paper.
- Wash and grate the zucchini, then lightly pat with paper towels.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk the brown sugar, granulated sugar, eggs, sourdough discard, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until combined.
- Fold in the grated zucchini and optional walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes.
- Transfer to a cooling rack and cool completely before slicing.
- Serve warm with butter or enjoy as is.
Notes
Nutritional Information (Per Slice Approximate)
- Calories: 290
- Carbohydrates: 36g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 2g
- Fiber: 2g
- Sugar: 20g
- Sodium: 240mg
