Quick Easy Sourdough Zucchini (Printer-Friendly Version)
Moist zucchini loaf using sourdough and cinnamon. Quick to mix, rich in flavor, ideal for snacks or breakfast.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour, unbleached preferred
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon fine sea salt
04 -
1 1/4 teaspoons ground cinnamon
→ Wet Ingredients
05 -
1 cup granulated sugar
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2 large eggs, room temperature
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1 cup sourdough discard, chilled or at room temperature
08 -
1/2 cup vegetable oil or olive oil
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2 teaspoons pure vanilla extract
10 -
1 1/2 cups (about 1 medium) zucchini, peeled and coarsely shredded
# Steps to Follow:
01 -
Set oven to 325°F and allow it to preheat thoroughly while preparing ingredients.
02 -
Grease a standard 9x5 inch loaf pan or line with parchment paper for easy removal.
03 -
Peel one medium zucchini and shred on the large holes of a box grater. Do not squeeze out excess moisture.
04 -
In a large mixing bowl, whisk together eggs, granulated sugar, sourdough discard, shredded zucchini, vegetable oil, and vanilla extract until well blended.
05 -
Sprinkle flour, baking soda, salt, and ground cinnamon into the wet mixture. Gently stir with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
06 -
Pour batter evenly into the prepared loaf pan, smoothing the surface with a spatula.
07 -
Bake in the center of the preheated oven for 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
08 -
Allow loaf to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing and serving.
# Additional Tips:
01 -
This loaf can be frozen for up to 3 months for later use; wrap tightly before storing.
02 -
No need to squeeze zucchini before adding; its natural moisture ensures the best texture.
03 -
Mix batter gently after adding flour to prevent a tough crumb.
04 -
Customize by folding in chocolate chips or chopped walnuts before baking.