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!
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
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.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- The round enamel cake tin* is scratch-resistant, durable and ideal for cakes and tarts.
- A stainless steel loaf tin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sourdough cake recipes
Sourdough Discard Pumpkin Bread (Quick Fall Recipe)
If I’m honest, I could have done with another week or two of summer. But at least now is the perfect weather for baking all kinds of things with pumpkin. That’s why I put a fluffy, moist pumpkin cake with sourdough discard in the oven today. The cake is quick and easy…
Sourdough Lemon Poppy Seed Muffins
Poppy seeds and lemon is one of my favorite combinations when it comes to cakes, cookies and muffins. This recipe for lemon poppy seed muffins with sourdough therefore contains a whole lemon (zest and juice). The sourdough ensures that the muffins stay fresh and soft…
Quick and Easy Sourdough Discard Lemon Loaf
I love lemon cake! But not just any pound cake with a few drops of lemon in it. Really good lemon cake has to taste like lemonade: fruity, zesty and tart. This recipe for lemon loaf with sourdough therefore contains two whole lemons (zest and juice). The sourdough…
The Best Sourdough Discard Zucchini Bread
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.
Have you tried one of my recipes?
⭐⭐⭐⭐⭐
You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
0 Comments