Description
This sourdough zucchini bread offers a grounding, cozy aroma and a perfectly moist crumb. By utilizing sourdough discard, you gain a subtle, sophisticated tang that pairs beautifully with warm cinnamon and nutmeg. It is an excellent way to use up garden zucchini and works perfectly as a meal-prep breakfast or a comforting afternoon treat. The combination of canola oil and applesauce ensures the loaf remains soft and tender for days, making it a reliable staple for your baking rotation.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 cup canola oil
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup sourdough discard
1/2 cup unsweetened applesauce
1 1/2 cups finely grated zucchini
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a large bowl, whisk the canola oil, brown sugar, and granulated sugar until well combined.
Add eggs one at a time, whisking vigorously; then stir in the sourdough discard, applesauce, and grated zucchini.
Fold the dry ingredients into the wet mixture until just incorporated; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your zucchini is finely grated and do not squeeze out the moisture to keep the bread tender. You can stir in 1/2 cup chopped walnuts or dark chocolate chips to the batter before baking for added texture. Store the loaf in an airtight container at room temperature for up to 3 days, or freeze sliced portions for easy grab-and-go breakfasts.
- Prep Time: 15
- Cook Time: 75
- Category: Breakfast
- Method: Baking
- Cuisine: American