Description
Zucchini bread is a moist, flavorful loaf perfect for breakfast, snacks, or dessert. This easy-to-make bread can be adapted to include sourdough discard, giving it a unique depth of flavor. Whether you’re baking a classic or a healthier variation, zucchini bread is a versatile and delicious treat.
Ingredients
Scale
For Sourdough Zucchini Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup sourdough discard (can be refreshed or not)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil (or melted butter)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or currants (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together the sugar, sourdough discard, eggs, vanilla extract, and oil until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Add Zucchini and Optional Add-ins: Fold in the grated zucchini, walnuts, and raisins (if using).
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour for added fiber.
- Lower Sugar: Reduce the sugar by half or substitute with a natural sweetener like honey or maple syrup.
- Oil Alternatives: Use applesauce or Greek yogurt instead of vegetable oil for a lower fat option.
- Vegan Version: Replace eggs with flax eggs and use non-dairy milk for a vegan alternative.
- Add Chia Seeds or Flaxseeds: Add these seeds for omega-3s and texture.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Zucchini Bread, Sourdough Zucchini Bread, Healthy Zucchini Bread, Sourdough Discard Recipes