Sourdough Zucchini Bread
This sourdough zucchini bread is lightly sweet, extra moist, and filled with warm cinnamon and crunchy walnuts. It's an irresistible quick bread you'll want to make again and again!
Equipment
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) fine sea salt
- 2 teaspoons (4 g) ground cinnamon
- ½ cup (60 g) chopped walnuts
Wet Ingredients
- 1 ¾ cups (220 g) grated zucchini
- 1 cup (220 g) light brown sugar
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 2 teaspoons (10 g) vanilla extract
- ½ cup (109 g) avocado oil
Instructions
- Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
- Grate 1 ¾ cups grated 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 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, and ½ cup chopped walnuts.
- In a separate bowl, mix 1 cup light brown sugar, 2 large eggs, ½ cup sourdough starter discard, 2 teaspoons vanilla extract, and ½ cup avocado oil with a spatula until smooth. Pour the wet ingredients into the dry 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.
Video
Notes
- Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoon.
- Flour: All-purpose flour can be substituted with bread flour.
- Long Ferment: After mixing and pouring the batter into the baking dish, you can cold ferment it in the fridge overnight. Just be sure to cover it until you're ready to bake.
- Discard Recipes: This recipe is designed to use leftover sourdough discard for added flavor and to reduce food waste. However, you can use an active starter if that's what you have on hand.
- Measuring Ingredients: Our recipes are developed using a kitchen scale for precise measurements. Measuring cups can lead to inconsistent results, so keep that in mind if you’re not using a scale.
- To store: Allow the bread to cool completely, then cover and store at room temperature for 1–2 days or in the refrigerator for up to 7 days.
- To freeze: Wrap the cooled loaf in plastic wrap, followed by aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 45gProtein: 5gFat: 16g