Sourdough Zucchini Bread

Zucchini Season is upon us once again! And the fight against the never ending supply of zucchini is in full swing around here. The zucchini started coming and before I knew it there were like 12 zucchinis sitting in my kitchen already. Now I have to use zucchini and sourdough discard on a weekly basis. Challenge accepted! This bread was good, I really liked the brown sugar flavor of it but it wasn’t as good as my fav, Blue Ribbon Zucchini Bread. Still a good way to use up both zucchini and sourdough discard.


2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 cup chopped walnuts (I left the nuts out this time)


1 cup packed light brown sugar

2 eggs

1/2 cup sourdough discard

2 teaspoons vanilla

1/2 cup oil

1 3/4 cups shredded zucchini

1 Preheat oven to 350. Spray 9 x 5″ loaf pan with cooking spray for baking.

2 In a large bowl, whisk together dry ingredients.

3 In a separate medium size bowl, whisk together wet ingredients except for the zucchini.

4 Stir the wet ingredients into the dry ingredients and stir just until combined. Gently stir in zucchini.

5 Pour batter into prepared pan and bake for 55 – 60 minutes or until toothpick inserted in center comes out clean.

6 Let cool for 10 – 15 minutes before turning out of pan.

recipe from Little Spoon Farm

3 thoughts on “Sourdough Zucchini Bread

  1. Pingback: Sourdough Zucchini Bread — Penny’s Food Blog | My Meals are on Wheels

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