Sourdough Zucchini Bread Recipe
This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible!
Servings: 10 slices
Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
Grate the zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts. Set aside.
In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil with a spatula until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the grated zucchini.
Pour the batter into the greased baking pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
- To store: Allow the bread to cool completely. Cover and store leftover bread at room temperature for up to 1-2 days or in the refrigerator for up to 7 days.
- To freeze: Wrap the cooled loaf in a layer of plastic wrap and then a layer of aluminum foil. Freeze up to 3 months.
- To thaw: Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Serving: 1slice | Calories: 340kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 311mg | Potassium: 233mg | Fiber: 2g | Sugar: 22g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg