Sourdough Zucchini Bread - A Discard Recipe
Sourdough zucchini bread is the perfect way to use sourdough starter discard and grated zucchini to create a moist, tender bread with a hint of cinnamon and crunchy walnuts.
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Equipment
- 2 8 x 4 loaf pans
- 1 box grater
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
Dry Ingredients
- 438 g all-purpose flour 3½ cups, spoon and level flour to measure
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp baking soda
Wet Ingredients
- 125 g discard or active sourdough starter ½ cup
- 200 g granulated sugar 1 cup
- 100 g brown sugar ½ cup
- 226 g unsalted butter melted, 1 cup
- 4 large eggs
- 1 tsp vanilla extract
Add-Ins
- 450 g grated zucchini 3 cups
- 50 g old-fashioned oats ½ cup
- 100 g chopped walnuts (optional) 1 cup
- 170 g chocolate chips 1 cup
Instructions
Prepare
- Preheat oven to 400 degrees.
- Grease two 8 x 4 loaf pans with butter and dust with flour or line with a piece of parchment paper.
- Cut the end off of a clean zucchini. Grate the zucchini using the large holes of a box grater until you have 3 cups and set aside. Or use a food processor to shred zucchini. No need to squeeze out liquid from the zucchini.
Mixing the Batter
- Add melted butter, sugar, brown sugar, active sourdough starter, vanilla extract, and eggs to a large mixing bowl.
- In a separate small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix gently until incorporated. Stir in the grated zucchini and oatmeal. Add chocolate chips and chopped walnuts if adding.
Bake
- Divide batter evenly between the two greased loaf pans and place into the preheated oven. Bake for 50 minutes.
- The bread is done when a toothpick inserted into the center of the bread comes out clean and the top of the loaf is golden brown. Another way to check that the bread is done is by pressing gently with your finger on the top of the bread in the center. It should feel firm and not squishy. If the center of the bread is soft, it means that the dough isn't finished baking and needs more time.
- Remove the loaves from the oven when they are done and allow to rest on a wire rack in the pan for 15 minutes before removing from the pan.
- Run a butter knife along the edge of the pan to loosen the bread and invert the bread pan to remove the bread. Place the loaves on a cooling rack. For best results, wait for the loaves to cool to room temperature before slicing.
Long Fermented Method
- Mix the batter, cover the bowl, and place it in the refrigerator for up to 24 hours. The longer it sits the more intense the tangy flavor will develop in the bread.
- When ready to bake, remove the batter from the fridge and stir in any liquid that has separated. Continue to bake according to same day method, but increase the time to 52-55 minutes since the batter is cold.
Storage and Freezing Instructions
- Allow the sourdough zucchini bread to cool completely placing it into an airtight container and store at room temperature for 1-2 days. Otherwise, store it in the refrigerator for up to 7 days.
- To freeze the bread, wrap the cooled loaf tightly in a few layers of plastic wrap or into a freezer bag, pressing out any additional air. Label with the name and date and place into the freezer. It's best to use within 3 months.
- To thaw the frozen loaf, place in the refrigerator over night to thaw. Enjoy the bread cold or allow it to come to room temperature before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 3186kcalCarbohydrates: 398.5gProtein: 47.2gFat: 162.2gSaturated Fat: 80gPolyunsaturated Fat: 30.4gMonounsaturated Fat: 32.6gTrans Fat: 3.7gCholesterol: 615mgSodium: 2249mgPotassium: 1034.8mgFiber: 12.9gSugar: 199.8gVitamin A: 3379.8IUVitamin C: 0.7mgCalcium: 654.7mgIron: 15.7mg
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