Sourdough Discard Zucchini Bread

January 30, 2025

1 hour 15 minutes in total

easy

1 standard loaf (about 8-10 slices) or 12 muffins

Today we are baking a juicy zucchini bread and of course we are using sourdough discard in the receipt. Zucchini bread is wonderfully moist loaf and it gets its greenish color from the grated zucchini added to the dough. It’s also a sneaky way to add a veggies into your diet. Whether you have a garden-fresh zucchini or simply love baking with wholesome ingredients, this recipe is a fantastic way to make the most of the season.

In this receipt I have used walnuts and chocolate chips, but you could also add raisins, shredded coconut, or spices like cardamom for a unique twist. Sourdough discard zucchini bread tastes good just plain, but it is also tasty with butter or honey.

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Ingredients:

Adjust Servings

	1 cup sourdough discard (unfed, at room temperature)
	1 1/2 cups grated zucchini (squeeze out excess moisture with a towel)
	1 1/2 cup all-purpose flour
	1 tsp baking soda
	1/2 tsp baking powder
	1/2 tsp salt
	1 tsp ground cinnamon
	1/2 tsp ground nutmeg (optional)
	2 large eggs
	1/2 cup vegetable oil or melted coconut oil
	3/4 cup granulated sugar (or brown sugar for a deeper flavor)
	1 tsp vanilla extract
	1/2 cup chopped walnuts or pecans (optional)
	1/2 cup chocolate chips (optional)

Directions

1.

Step 1

First, preheat the oven to 350°F. Grease or line a 9 x 5 inch baking dish.

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2.

Step 2

Next, grate zucchini and squeeze out excess moisture with a clean paper towel. This is important to prevent the bread from becoming too watery. Set aside.

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3.

Step 3

Next, you can combine the dry ingredients together. Stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

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4.

Step 4

Then in another bowl, beat together eggs, oil, sugar, and vanilla until well combined

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5.

Step 5

Next, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix. Stir in the grated zucchini, nuts, and chocolate chips (if using).

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6.

Step 6

Pour batter into loaf pan. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean. If you are making this bread in muffin tins, bake for 20-25 minutes.

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7.