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Sourdough Zucchini Bread – A Discard Recipe

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4.3 from 9 reviews

This Sourdough Zucchini Bread is a moist, flavorful quick bread made with grated zucchini and sourdough starter discard. Perfect as a way to use up sourdough discard, it combines warm spices, oats, and optional walnuts and chocolate chips for a deliciously textured treat. The bread can be baked immediately or fermented overnight in the refrigerator for a tangier flavor. Ideal for breakfast or snacks, this recipe yields two 8×4-inch loaves of hearty bread with a crisp crust and tender crumb.

Ingredients

Dry Ingredients

  • 438 g all-purpose flour (3½ cups, spoon and level flour to measure)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • 50 g old-fashioned oats (½ cup)
  • 100 g chopped walnuts (optional, 1 cup)
  • 170 g chocolate chips (1 cup)

Wet Ingredients

  • 125 g discard or active sourdough starter (½ cup)
  • 200 g granulated sugar (1 cup)
  • 100 g brown sugar (½ cup)
  • 226 g unsalted butter, melted (1 cup)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 450 g grated zucchini (3 cups)

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 400°F (200°C). Grease two 8×4-inch loaf pans with butter and dust them with flour, or alternatively, line the pans with parchment paper to prevent sticking.
  2. Grate the Zucchini: Trim off the end of a clean zucchini, then grate it using the large holes of a box grater until you have about 3 cups. There’s no need to squeeze out the liquid; set the grated zucchini aside.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, active or discard sourdough starter, vanilla extract, and eggs. Stir until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly blended.
  5. Combine Wet and Dry: Gently add the dry ingredients to the wet ingredients and mix just until incorporated. Avoid overmixing to keep the bread tender.
  6. Add Zucchini and Oats: Fold in the grated zucchini and old-fashioned oats to the batter, ensuring even distribution.
  7. Add Optional Ingredients: If using, stir in the chocolate chips and chopped walnuts evenly throughout the batter.
  8. Divide and Bake: Evenly divide the batter between the two prepared loaf pans. Place them in the preheated oven and bake for 50 minutes. The bread is done when a toothpick inserted in the center comes out clean and the loaf top is golden brown.
  9. Check for Doneness: You can also gently press the center of the loaf; it should feel firm and spring back, not soft or squishy. If the center is still soft, bake for additional time as needed.
  10. Cool in Pans: Remove the loaves from the oven and let them rest in the pans on a wire rack for 15 minutes to set.
  11. Remove and Cool Completely: Run a butter knife around the edges to loosen the bread, invert the pans to release the loaves, and transfer the loaves to a cooling rack. Allow to cool to room temperature before slicing for best texture.
  12. Long Fermentation Option: For enhanced tangy flavor, mix the batter and cover it, then refrigerate for up to 24 hours. When ready to bake, stir any separated liquid back into the batter and bake at 400°F for 52-55 minutes since the batter will be cold.
  13. Storage: Store cooled bread in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 7 days.
  14. Freezing Instructions: Wrap cooled loaves tightly in plastic wrap or freezer bags, removing excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • Do not squeeze the grated zucchini; the moisture helps keep the bread moist.
  • Using sourdough discard is a great way to reduce waste while adding complex flavor.
  • If not including walnuts or chocolate chips, the batter can be enjoyed as a simple spiced zucchini bread.
  • Overmixing the batter can result in dense bread; mix just until ingredients are combined.
  • The long fermentation method intensifies sourdough tang but is optional.
  • Always check loaf for doneness with a toothpick or by touch to avoid underbaking.
  • Store bread properly to maintain freshness and texture.

Find it online: https://yumntasty.com/sourdough-zucchini-bread-a-discard-recipe/