Quick Easy Sourdough Zucchini (Ready-to-Print Version)
Tangy, moist bread featuring sourdough discard and fresh zucchini with a hint of cinnamon for cozy flavor.
# What You’ll Need:
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2 cups all-purpose flour
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1 cup granulated sugar
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1 cup sourdough discard, at room temperature
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2 large eggs
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1/2 cup olive oil or neutral vegetable oil
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1 1/2 cups shredded zucchini, peeled and unpressed (about 1 medium zucchini)
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1 teaspoon pure vanilla extract
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1 teaspoon baking soda
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1/2 teaspoon fine sea salt
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1 1/2 teaspoons ground cinnamon
# Step-by-Step Guide:
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Set oven to 325°F and allow it to preheat completely before preparing the batter.
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Peel one medium zucchini and shred evenly using the large holes of a box grater. Do not squeeze out the liquid.
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In a large mixing bowl, whisk together the eggs, granulated sugar, sourdough discard, shredded zucchini, oil, and vanilla extract until smooth and fully blended.
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Add all-purpose flour, baking soda, salt, and ground cinnamon to the bowl. Stir gently until just combined. Do not overmix.
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Pour the batter into a greased or parchment-lined standard loaf pan. Smooth the top with a spatula.
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Place the pan in the center of the oven and bake for about 60 minutes. Test for doneness by inserting a toothpick in the center—it should come out clean.
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Leave the loaf to cool in the pan for 10 minutes, then remove and set on a wire rack until fully cooled before slicing.
# Handy Tips:
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Do not squeeze the zucchini; its moisture ensures a tender crumb. For best results, use a metal loaf pan for even baking and a golden crust.
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This loaf freezes well for up to three months. Cool completely, wrap tightly, and thaw at room temperature before serving.
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Optional additions such as chocolate chips or nuts can be folded in with the dry ingredients for added variety.