Description
This Sourdough Zucchini Bread brings together the goodness of sourdough with the moist, tender sweetness of zucchini! Perfect for a cozy breakfast or as a quick snack, it’s a delightful twist on traditional zucchini bread
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup canola oil
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs (100g)
- ½ cup (100g) sourdough starter discard
- ¼ cup (60g) unsweetened applesauce
- 1 tsp vanilla extract
- 1 ¼ cups (170g) grated zucchini (about 1 small zucchini)
- ½–1 cup chopped nuts or chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, combine oil, brown sugar, granulated sugar, eggs, sourdough starter, applesauce, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Gently fold in grated zucchini and any optional nuts or chocolate chips.
5. Pour the batter into the prepared pan and bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, pat your zucchini dry before grating.
- Want a sweeter twist? Sprinkle a little cinnamon sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 70-75 minutes
- Category: Breakfast