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.

DRY INGREDIENTS

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)

WET INGREDIENTS

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