Sourdough Zucchini Bread #BreadBakers

Oftentimes, the best recipes come out of desperation.  Like this moist, tangy, delicious zucchini bread made with sourdough discard.

It's time for the Bread Bakers...................

This month, our host is Swathi of Zesty South Indian Kitchen, who invited us to share Dessert Breads.  Perfect theme for the Holiday Season.

Let's see what everyone baked up today.....

• Eggnog Babka Knots by Karen's Kitchen Stories
• Coconut Pandan Babka by A Messy Kitchen
• Gingerbread by Palatable Pastime
• Sourdough Sweet Potato Loaf by Zesty South Indian Kitchen
• Sweet Cranberry Soda Bread by Food Lust people Love
• Eggless Oats Litchi Loaf by Sneha's Recipe
• Sourdough Zucchini Bread by A Day in the Life on the Farm

I made this bread near the end of October when I found myself with a counter of zucchini and some sourdough discard that I really hated to just throw away.   My solution was to make this bread.  Then I decided to make mini-loaves that could be individually wrapped and frozen for use in the upcoming holiday season.

They freeze very well and make lovely host gifts, or can be taken out of the freezer and microwaved for a quick treat to serve unexpected guests who may drop by for some Holiday cheer.

Bread, Quick Bread, Sourdough, Zucchini, Breakfast, Dessert, Snack

Bread

American

Yield: 6 mini loaves

Author: Wendy Klik

Sourdough Zucchini Bread

Oftentimes, the best recipes come out of desperation. Like this moist, tangy, delicious zucchini bread made with sourdough discard.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 c. flour
• 2 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 2 t. cinnamon
• 1 3/4 c. shredded zucchini
• 1 c. brown sugar, packed
• 2 eggs
• 1/2 c. sourdough discard
• 2 t. vanilla
• 1/2 c. vegetable oil

Instructions

1. Using a box grater or food processor with a shredding plate grate the zucchini until you have 1 3/4 cups. Place into a colander and squeeze out any excess moisture. Leave in the colander to continue draining.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center and set aside.
3. In a separate bowl, whisk together the brown sugar, eggs, sourdough discard, vanilla, and vegetable oil. Pour into the well of dry ingredients and mix just until combined.
4. Stir in the zucchini and divide among 6 mini loaf pans, 1 full-size bread pan, or 12 muffin cups, treated with baking spray. Bake in a preheated 350* oven until a skewer inserted removes cleanly. About 1 hour for a full loaf, 35-40 minutes for mini loaves and 15-20 minutes for muffins.

Notes

Adapted from a recipe found at Little Spoon Farm

Nutrition Facts

Calories

536

Fat (grams)

20 g

Sat. Fat (grams)

3 g

Carbs (grams)

80 g

Fiber (grams)

2 g

Net carbs

78 g

Sugar (grams)

37 g

Protein (grams)

9 g

Sodium (milligrams)

402 mg

Cholesterol (grams)

55 mg

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