The Best Sourdough Discard Zucchini Bread
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.
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.