Sourdough Zucchini Bread
This sourdough zucchini bread is lightly sweet, extra moist, and filled with warm cinnamon and crunchy walnuts. It's an irresistible quick bread you'll want to make again and again!
Ingredients
- 2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- ½ teaspoonbaking soda
- 1 teaspoonfine sea salt
- 2 teaspoonsground cinnamon
- ½ cupchopped walnuts
- 1 ¾ cupsgrated zucchini
- 1 cuplight brown sugar
- 2 largeeggs
- ½ cupsourdough starter discard
- 2 teaspoonsvanilla extract
- ½ cupavocado oil
Directions
- 1
Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
- 2
Grate 1 3/4 cups grated zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.
- 3
In a large bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, and 1/2 cup chopped walnuts.
- 4
In a separate bowl, mix 1 cup light brown sugar, 2 large eggs, 1/2 cup sourdough starter discard, 2 teaspoons vanilla extract, and 1/2 cup avocado oil with a spatula until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the grated zucchini.
- 5
Pour the batter into the greased baking pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.