Zucchini Bread – Using Sourdough Discard

The best healthy zucchini bread made with sourdough discard! This is perfect for the cooler weather of fall, cuddle up and enjoy with family and friends. Also, it’s 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. The best healthy zucchini bread made with sourdough discard! This is perfect for the cooler weather of fall, cuddle up and enjoy with family and friends. Also, it’s refined sugar-free. Yay!!

Very excited to add this recipe to the many sourdough discard recipes I have posted and to trail-blaze 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 it, 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; discarding 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 makes 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 loaves 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 nurtured. Eat everything, just make it yourself.

a cut out of a chocolate chip zucchini loaf

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 superpower, and I could not agree more. Why take the extra moisture out 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 best quality for the amount I use and the 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 Trader Joe’s 72% dark chocolate chips. It is decent quality for the price, but I 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 my 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) – I have dehydrated my starter at it’s most active moment and now sell it to help people in their sourdough journey. It comes with detailed instructions on how to rehydrate it. Hope this is helpful!! Get The Starter!!
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 sourdough bread to use glass or ceramic.
Rubber Spatulas – These are an obvious need for any kitchen, but especially in the kitchen.
Cheese Grater – Necessary for grating the zucchini! Here’s the one I just got!
Bread Loaf Pan – You obvi need a bread pan! hehe
Parchment Paper – Good quality, un-bleached parchment paper! We don’t want toxic things in our homes. This is the one I use.

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:

zucchini in a bowl being grated with a cheese grater

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

a jar of sourdough starter being held by a hand over a bowl of zucchini

an opened jar of sourdough starter being held by a hand

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

a mixing bowl of sourdough starter and shredded zucchini

a mixing bowl of shredded zucchini, eggs, greek yogurt

Add the sourdough starter to the bowl, and make sure you measure.
Then add the rest of the wet mix to the bowl and mix very well. It should look smoothish, except for zucchini shreds. Set the mix aside.

a bowl of wet zucchini mixture next to a bowl of flour

a bowl of flour and zucchini mixture be put in place

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

chocolate chips being added to the zucchini bread dough

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

Pour your fermented dough into the bread loaf pan.
Place said loaves into the oven.

perfectly golden zucchini bread in the pan

a pan of cooked zucchini bread on the table

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

Other Recipes You will love:

Sourdough Discard Crackers – So simple, gut healthy 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 on 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!