The Best Sourdough Discard Zucchini Bread

We were only away for a week and the zucchinis in the garden grew as big as my forearm! Of course, zucchinis taste best when they are small and young, but you can also turn gigantic zucchinis into something delicious. Because I also had a rather sad sourdough waiting for me in the fridge, it was clear: before the suitcases are unpacked, a zucchini bread has to go in the oven!

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This zucchini cake with sourdough discard is the perfect recipe for the courgette season. If there’s no time for sourdough breads or long roll baking sessions, your sourdough starter will still stay fresh and active with these quick and easy recipes. And a slice of cake doesn’t hurt between all the gardening, does it?

Vegetables in a cake sounds strange at first, but zucchinis hardly have any flavor of their own. They just ensure that the cake is nice and soft without a lot of oil or butter, just like a banana bread. To give the cake a nice flavor as well as sweetness, add nuts and vanilla sugar to the batter. You can also spice up your zucchini bread with cinnamon or chocolate chips.

What you need for this sourdough discard zucchini bread

  • Zucchinis: Young and small zucchinis taste best, but zucchini bread is a great way to use up zucchinis that have grown too big. A great recipe for the zucchini season!
  • Brown sugar: Brown sugar gives the zucchini cake a caramel flavor and a beautiful color. But you can of course also use white sugar if you don’t have brown sugar at home. After all, it’s a leftover recipe!
  • Egg: If you want to keep your zucchini cake vegan, you can replace the egg with a flaxseed egg, for example.
  • Ground nuts: I prefer to bake this recipe with hazelnuts or almonds.
  • Sourdough discard: Because this recipe contains an additional leavening agent, it is not important how fit your sourdough starter is. It works just as well with freshly fed sourdough as with starter that has been waiting in the fridge for a week. I feed my sourdough starter with roughly equal parts flour and water. I use a mixture of wheat and rye flour. If you feed your sourdough in a different ratio, you will probably need to adjust the proportion of water in this recipe.
  • Baking powder: If you want to use less leavening agent, you can replace the baking powder with half the amount of baking soda. Unlike baking powder, baking soda requires an acid to react. This can be apple cider vinegar, lemon juice, buttermilk, yoghurt or even sourdough.
  • Vanilla extract: Courgettes have virtually no flavor of their own. It is therefore important to add extra flavor to the cake. I like to use vanilla extract for this, but cinnamon is also very tasty.
  • Flour: I use all-purpose flour or wheat flour 405 for this zucchini bread. You can also replace some of the flour with wholemeal flour or spelt flour. Wholegrain flour can absorb more water than white flour, so you may need to add more liquid to the dough.

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This zucchini braed with sourdough discard is the perfect recipe for the zucchini season. The grated zucchini makes the cake nice and moist even without a lot of oil and butter. Ground nuts and vanilla add flavor.
Prep Time 10 minutes
Cook Time 10 minutes
Baking time 1 hour
Total Time 1 hour 20 minutes
Course Cake
Cuisine american
Servings 8 slices

Ingredients
  

  • 400 g zucchini grated
  • 125 g butter melted
  • 150 g brown sugar
  • 1 egg
  • 150 g sourdough discard or sourdough starter
  • 200 g cake flour
  • 100 g ground nuts e.g. almonds, hazelnuts or walnuts
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 175 degrees.
  • Finely grate the zucchini.
  • Mix the grated zucchini with the egg, melted butter, sourdough discard, sugar and vanilla extract.
  • Mix the flour, ground nuts, baking powder and salt and mix with the liquid ingredients.
  • Grease a loaf tin well and dust with flour or semolina.
  • Pour the batter into the loaf tin and bake for about an hour. Use a stick to check whether the cake is baked through.
  • Leave the finished zucchini cake to cool for at least 30 minutes and then carefully remove from the tin.
  • Bon appétit!

Notes

  • Baking powder: If you want to use less leavening agent, you can replace the baking powder with half the amount of baking soda. Unlike baking powder, baking soda requires an acid to react. This can be apple cider vinegar, lemon juice, buttermilk, yoghurt or even sourdough.
  • Vanilla extract: Courgettes have virtually no flavor of their own. It is therefore important to add extra flavor to the cake. I like to use vanilla extract for this, but cinnamon is also very tasty.
  • Flour: I use all-purpose flour or wheat flour 405 for this zucchini bread. You can also replace some of the flour with wholemeal flour or spelt flour. Wholegrain flour can absorb more water than white flour, so you may need to add more liquid to the dough.
Keyword easy, no yeast

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Sourdough Discard Zucchini Bread

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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