Sourdough Zucchini Bread
Sourdough makes everything better, and this zucchini bread is no exception. Soft, incredibly moist, sweet, and perfectly spiced,
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 ½ cups granulated sugar
- 1 tablespoon cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- ½ cup sourdough discard
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat your oven to 325°F and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, mix together the grated zucchini, oil, sourdough discard, eggs, and vanilla extract.
- Pour the zucchini mixture into the dry ingredients and fold until JUST combined. Fold in the walnuts.
- Pour the batter into the loaf pan and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. I like to cover with a sheet of aluminum foil halfway through to prevent the top from browning too much.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!