Sourdough Discard Zucchini Bread
This zucchini bread is the perfect way to use up an abundance of zucchini and of sourdough starter! It's soft and moist on the interior, crisp on the exterior; it's loaded with cinnamon and nutmeg and has so much good tang from the discard; and (maybe best of all!) you don't have to drain the zucchini.
Servings: 8
Calories: 355kcal
Ingredients
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup sugar
- ⅓ cup plain whole milk Greek yogurt
- ½ cup sourdough starter discard
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ pound zucchini (about 1 medium or 2 small zucchinis), shredded (this will be about 1 cup shredded zucchini)
Directions
- Preheat oven to 350 degrees. Grease and flour an 8 by 4-inch loaf pan.Combine butter, sugar, yogurt, starter, eggs, and vanilla in a large bowl.In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.Sprinkle the dry ingredients over the wet ingredients and stir until mostly incorporated - there will still be pockets of dry flour at this point. Fold in the shredded zucchini. Pour batter into the prepared loaf pan and bake for 50-60 minutes on the middle rack, until golden brown and a toothpick inserted into the thickest part of the loaf comes out clean, or with a few moist crumbs on it.Cool for 10 minutes in the pan before inverting to release. Cool completely on a wire rack.
Equipment
Nutrition
Calories: 355kcal (18%) | Carbohydrates: 54g (18%) | Protein: 6g (12%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg (24%) | Sodium: 343mg (15%) | Potassium: 141mg (4%) | Fiber: 1g (4%) | Sugar: 26g (29%) | Vitamin A: 472IU (9%) | Vitamin C: 5mg (6%) | Calcium: 91mg (9%) | Iron: 2mg (11%)
Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!
