Description
Moist, tangy bars made with sourdough discard, zucchini, and carrots for a guilt-free, veggie-packed treat. Perfect as breakfast on-the-go or a satisfying snack with a unique savory-sweet flavor.
Ingredients
1 cup active sourdough discard
2 large eggs
1 large egg yolk
1/2 cup unsalted butter at room temperature
1/4 cup honey or maple syrup
1 tsp vanilla extract
3/4 cup almond flour
1/3 cup coconut flour
1 cup shredded zucchini
3/4 cup grated carrots
1/2 cup milk of choice (dairy or non-dairy)
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup chopped walnuts or pecans
1/4 cup grated Parmesan cheese or feta (optional)
Instructions
Preheat oven to 350°F (175°C)
Line an 8×8 inch baking dish with parchment paper
Combine sourdough discard, eggs, egg yolk, butter, honey, and vanilla in a large bowl
Mix in almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt until just combined
Stir in zucchini, carrots, and chopped nuts
Add Parmesan cheese or feta if using
Evenly press dough into the prepared baking dish
Cut into 12 bars with a knife or ruler
Bake for 25–30 minutes until golden
Cool completely before cutting and serving
Notes
Use parchment paper for easy cleanup and slice removal
Freeze unbaked dough for later use
For a vegan option: swap milk for non-dairy and use maple syrup
Parmesan cheese can be substituted with vegan alternative if preferred
Bars stay fresh in airtight container for up to 4 days
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American