Zucchini Bread – Sourdough Discard

Zucchini Bread – Using Sourdough Discard

The best healthy zucchini bread made with sourdough discard! For the cooler weather of fall to cuddle up and enjoy with family and friends. Refined sugar free. Yay!!

Brit & Zucchini Bread

I think we all know I have a passionate love affair with homemade bread. Don’t worry, Adrien is well-aware. Very excited to add this recipe to the many sourdough discard recipes I have posted and to trail-blaze of the rest on the way.

I am writing this blog from a plane on the way to Thailand for a layover to our next destination and it fills me with so much joy. I am sharing a lot about my travels, the food in different countries, food in flight and so much more on my Instagram if you want to go follow, I would be happy to have you there!

Also, big things happening in November. I am going to be starting long-form content on You-tube!! Ah, this has been a huge aspiration of mine, and I am very excited to start teaching about my love for cooking and how to cook!

Last, the Pinterest!! I update this usually daily! As I travel currently, I am in and out of reception and do not always have the ability. But it is a great way to never miss a recipe and easily save them, so you have easy access!

Zucchini – But Make it a Loaf – And make it sourdough

I make sourdough weekly and always have extra discard! My goal is to never let it go to waste!! It is like gold and to discard it in the trash is a shame. Not that I haven’t done that myself, but I try not to. Having recipes like this around make it way easier.

I have made Zucchini Bread countless times, but recently started adding the sourdough. Game changer. Soft, spongy, just delicious. I had to do it. This recipe also has no refined sugar so, it’s amazing. In my home we are huge chocolate lovers. So, I love to add chocolate chips or chunks to loafs like this, but it is not necessary so feel free to make this without chocolate. It is just as good.

Ultimate-goal in making this recipe: To make a healthier, gut friendlier (because of the sourdough and fermentation time) and taste bread. Bread is meant to be enjoyed, loved and nurturing. Eat everything, just make it yourself.

Questions about the recipe:

Do I need to get all the water out of the zucchini???
NO. I once heard that the water content in zucchini is its super-power, and I could not agree more. Why take the extra moisture about of the bread? Sometimes this can be difficult for other recipes but for bread, I think it is good to leave it as is.

What flour do you use?
Currently: Organic King Arthur All Purpose. It is the bet quality for the amount I use and price. I am currently looking into other brands and even researching French brands to bring over but we shall see.

What if I don’t have a sourdough starter??
I will have one available for purchase starting November 1^st. Stay tuned. I also have a video on how to make your own that I will link here.

What chocolate do you use in your baking?
I was using the trader joes 72% dark chocolate chips. Decent quality for the price but have recently upgraded to a better one called Guittard 70% Cacao. It’s so much better. I get it at whole foods.

Do I have to let me dough sit for that long?
No. I like to let mine ferment as long as possible. But you absolutely can bake it after it sits for about 30 minutes.

What you will need:

• Sourdough starter (of course)
• Ceramic or glass bowl. – I have used metallic or silver bowls in the past and then did my research. It is better for the fermentation of the bread to use glass or ceramic.
• Rubber spatula
• Cheese grater
• Bread loaf pan
• Parchment paper

The Recipe:

Ingredients:

Wet ingredients:

• 1 Aggressively large zucchini – About 2 cups worth
• 150g Sourdough start
• 2 Eggs
• ½ Cup full fat Greek yogurt
• ½ Cup Pure maple syrup
• 1tsp Vanilla extract
• 1 Stick of Unsalted Butter

Dry ingredients:

• 2 Cups Flour
• 2tsp Baking Powder
• 1/2tsp Baking Powder
• 1tsp Salt

Method:

1. When I say aggressively large I mean it. This Zucchini was the size of my head. You will probably need 2 regular ones that will equal about 2 cups. Wash and then grate the zucchini through a good cheese grater into your bowl.

2. Take the sourdough starter, two eggs, maple syrup, Greek yogurt, vanilla extract, soft butter and prepare to use.

3. Add the sourdough starter to the bowl, make sure you measure.
4. Then add the rest of the wet mix to the bowl, mix very well. It should look smooth-ish, except zucchini shreds. Set the mix aside.

5. In a separate bowl, add all the dry ingredients and mix well.
6. Slowly add the dry ingredients to the wet ingredients.

7. When it is completely mixed, go ahead and add your chocolate (or no chocolate your choice!!)
8. Cover your dough for 30 minutes to 2 hours.
9. Close to the time you’re ready to make your bread pre-heat the oven to 350.
10. Then you are going to line a loaf dish with parchment paper.

11. Pour your fermented dough into the bread loaf pan.
12. Place said loafs into the oven.

13. Bake for 45 mins to 50 mins. Check with a tooth pick to make sure it is done. Let it sit to cook.
14. You are done!! Enjoy!!!!

Other Recipes You will love:

Sourdough Discard Crackers – So simple, gut happy and tasty!
Sourdough English Muffins – A crowd favorite and will be a staple in your home.
Homemade Pita Bread – Another fav around here. Perfect for homemade Gyros.
Homemade Tortillas – I make these in bulk and keep them in my freezer in dough form. So good.

Questions/Comments

I love hearing from each and every one of you. So please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Don’t forget to share your creations on Instagram and tag me so I can see your delicious salads!
Thank you so much for being here! I appreciate you all and your support!