10-Minute Zucchini Bread Recipe with Sourdough Discard : A Healthy Twist for Summer

Zucchini bread is one of those classic comfort foods that everyone seems to love. Whether it’s served for breakfast, as a snack, or as a dessert, it has the perfect balance of moisture, flavor, and texture. If you’ve never tried zucchini bread before, it’s time to give this easy-to-make recipe a try, especially when you can give it an extra twist using sourdough discard. The combination of fresh zucchini and sourdough starter transforms this humble loaf into a deliciously moist treat. Perfect for summer or spring, zucchini bread made with sourdough discard is a must-try!

In this article, we’ll explore how to make this amazing zucchini bread, what ingredients you need, and why adding sourdough discard is a game-changer.

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Why Zucchini Bread Is the Perfect Summer Recipe

Zucchini is often in abundance during the summer months, making it the perfect vegetable to bake into a bread that can be enjoyed all season long. This moist, slightly sweet, and spiced loaf is the perfect way to use up those garden-fresh zucchinis that are often overproduced. Plus, zucchini is a relatively mild vegetable that adds moisture to baked goods without overpowering the flavor.

Incorporating sourdough discard into zucchini bread is an innovative way to use up leftovers from your sourdough starter while giving the bread a tangy depth of flavor. Whether you’re looking for a healthy recipe to serve at breakfast or a delicious snack, sourdough zucchini bread ticks all the boxes! If you’re a fan of other baked goods, you can explore more recipes like cinnamon apple bread or onion bread.

Zucchini Bread: A Healthy Sourdough Twist

While traditional zucchini bread is delicious on its own, adding sourdough discard into the mix not only enhances the flavor but also makes it more nutrient-dense. Sourdough starter is naturally fermented, which means it contains beneficial bacteria that can promote gut health. By incorporating sourdough discard into your zucchini bread, you’ll get a healthy boost of probiotics while enjoying the comforting taste of a sweet loaf.

Zucchini bread with sourdough discard also has a slightly tangy flavor and a richer texture, making each bite even more satisfying. If you have a sourdough starter that you’ve been maintaining but don’t know what to do with the discard, this is a fantastic way to use it up without wasting any of the precious starter. You can check out some of the delicious bread recipes we offer for more ideas!

Essential Ingredients You Need to Make This Zucchini Sourdough Bread

To make this sourdough zucchini bread, you’ll need the following ingredients:

• 2 cups of grated zucchini (about 2 medium zucchinis) – You can leave the skin on, as it’s full of nutrients and adds color to the bread.
• 1 cup of sourdough discard – Make sure it’s an active sourdough discard. If your discard is more than a few days old, be sure to refresh it before using.
• 1 1/2 cups of all-purpose flour – You can substitute some of the all-purpose flour with whole wheat flour for added fiber.
• 1 tsp of baking soda – This will help the bread rise.
• 1/2 tsp of salt – To enhance the flavor.
• 1 tsp of ground cinnamon – For that warm spice flavor.
• 1/2 tsp of ground nutmeg – A subtle spice that complements the zucchini.
• 2 large eggs – These help bind the ingredients together and give the bread structure.
• 1/2 cup of vegetable oil – For moisture. You can substitute it with melted butter or coconut oil.
• 1 cup of granulated sugar – For sweetness. If you prefer a healthier option, you can use honey or maple syrup, but keep in mind this will change the texture.
• 1 tsp of vanilla extract – Adds a rich flavor.

Step-by-Step Instructions for Perfect Zucchini Bread

Here’s how to make this delicious Zucchini Sourdough Bread:

1. Preheat your oven
   Start by preheating your oven to 350°F (175°C) and greasing a loaf pan (8×4 inches works well) or lining it with parchment paper.
2. Prepare the zucchini
   Grate the zucchini using a box grater or food processor. You don’t need to peel it first, but you’ll want to make sure to squeeze out excess moisture. Place the grated zucchini in a clean kitchen towel or cheesecloth and wring it out until most of the liquid is removed. This helps prevent the bread from becoming soggy.
3. Mix dry ingredients
   In a medium-sized bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisk everything together until evenly combined.
4. Mix wet ingredients
   In a separate large bowl, beat the eggs and then add the sourdough discard, oil, sugar, and vanilla extract. Stir until the mixture is smooth and fully combined.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix, as this can result in a dense loaf.
6. Add zucchini
   Fold in the prepared zucchini. You’ll notice that the batter becomes quite thick due to the moisture in the zucchini, but this is exactly what you want for a moist loaf.
7. Pour the batter into the pan
   Transfer the batter to your prepared loaf pan and spread it evenly.
8. Bake the bread
   Place the loaf pan in the oven and bake for about 60-70 minutes. Start checking for doneness at the 60-minute mark by inserting a toothpick into the center of the bread. If it comes out clean, the bread is ready. If not, bake for a few more minutes.
9. Cool the bread
   Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.

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Why You Should Add Sourdough Discard to Your Zucchini Bread

Using sourdough discard in zucchini bread adds a unique layer of flavor. The tangy notes of the discard pair wonderfully with the sweetness of the zucchini, creating a balance that is far more complex than regular zucchini bread.

In addition to flavor, the sourdough discard adds a delightful texture to the loaf. The natural fermentation of sourdough discard helps tenderize the bread while also keeping it moist longer, which means your zucchini bread will stay fresh for days.

Helpful Baking Tips for Moist and Fluffy Zucchini Bread

1. Use Fresh Zucchini – Fresh, seasonal zucchini will give your bread the best flavor and texture. Old, watery zucchinis can cause the bread to be soggy.
2. Don’t Overmix – Overmixing the batter will create a denser loaf. Stir just until combined for a light, fluffy texture.
3. Let the Bread Cool – Allow the bread to cool before slicing so that it sets and firms up.
4. Use a Toothpick Test – Always test the doneness of your zucchini bread with a toothpick. This ensures that the bread is fully cooked and not too moist in the center.

Common Mistakes to Avoid When Making Zucchini Bread

1. Not Draining the Zucchini Properly – Excess moisture from the zucchini can make your bread too soggy. Be sure to wring out as much liquid as possible.
2. Skipping the Sourdough Discard – The discard not only enhances flavor but also helps the bread rise. Omitting it can affect the texture and taste.
3. Overbaking or Underbaking – Both can lead to disappointing results. Be sure to check the bread with a toothpick after 60 minutes of baking.
4. Overmixing the Batter – Stir the batter gently to avoid a dense loaf.

Zucchini Bread Recipe Variations

This sourdough zucchini bread is delicious as-is, but here are some variations you can try:

• Add-ins: You can add nuts like walnuts or pecans, or even some chocolate chips for a decadent touch.
• Whole Wheat Flour: Substitute some of the all-purpose flour with whole wheat flour for added fiber and a more earthy flavor.
• Gluten-Free: Use a gluten-free flour blend to make this zucchini bread gluten-free.

How to Store and Serve Zucchini Bread

Zucchini bread can be stored at room temperature for 2-3 days. Just make sure to keep it in an airtight container to maintain its freshness. For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to one week or freeze it for up to three months.

To serve, slice the bread into thick slices and enjoy it as is, or spread with a little butter, cream cheese, or nut butter for extra flavor.

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Conclusion and Call to Action

Zucchini bread with sourdough discard is an exciting and healthy twist on a beloved classic. This recipe is a great way to make use of your sourdough starter discard while creating a loaf that is moist, flavorful, and perfect for any occasion.

If you love this recipe, be sure to share it with your friends and family, and don’t forget to subscribe to our blog for more delicious and innovative recipes! Explore more bread recipes on our website. If you’re also a fan of breakfast options, check out some of our other delicious recipes!

FAQ: Frequently Asked Questions about Zucchini Bread

Q: Can I substitute zucchini for another vegetable in this recipe?
A: While zucchini is the most common vegetable used in this recipe, you can substitute it with grated carrots or sweet potatoes for a different flavor.

Q: Can I make this recipe dairy-free?
A: Yes! Simply swap out the eggs for a flax egg and use a dairy-free oil like coconut oil.

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