Sourdough Discard Zucchini Bread

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5 from 2 votes

Sourdough Discard Zucchini Bread

A delicious recipe for Sourdough Discard Zucchini Bread, with or without chocolate chips!

Prep Time15

Cook Time1

Resting Time10

Total Time1 25

Course: Brunch, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Jessica Vogl

Equipment

Ingredients

1 cup + 2 Tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
½ cup granulated sugar
½ cup light brown sugar packed
⅓ cup vegetable oil
1 egg room temperature
1 teaspoons vanilla extract
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 cup shredded zucchini about 1 medium zucchini
2-3 teaspoons turbinado sugar for topping

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl, whisk together the granulated and brown sugars, vegetable oil, egg, and vanilla extract. Add sourdough discard and mix until smooth.
Add the dry ingredients to the wet ingredients and stir until combined and no dry spots remain.
Shred the zucchini on a paper towel. Cover with another paper towel and press to remove any excess moisture. Fold the shredded zucchini into the batter.
If adding chocolate chips (optional), fold in ½ cup of chocolate chips during this step as well, reserving 2 Tablespoons of chocolate chips for the topping.
Pour the batter into the prepared baking pan, then sprinkle with turbinado sugar.
If adding chocolate chips (optional), sprinkle the 2 Tablespoons of reserved chocolate chips on top.
Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean, or the internal temperature of the loaf reaches 205℉.
Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.

Video

Notes

To make this recipe with active sourdough starter, replace the sourdough discard with active sourdough starter. It's not needed for leavening purposes in this recipe, but you can make that modification if you like!

Nutrition