Quick Easy Sourdough Zucchini (Printable Version)

Tender sourdough zucchini bread with warm cinnamon and fresh zucchini. Quick to make and incredibly moist.

# Everything You’ll Need:

→ Wet Ingredients

01 - 2 large eggs
02 - 1 cup granulated sugar
03 - 1 cup sourdough discard, room temperature or cold
04 - 1 cup grated zucchini, peeled
05 - 1/2 cup olive oil (or canola/vegetable oil)
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon

# Steps to Cook:

01 - Preheat the oven to 325°F (165°C) and prepare a loaf pan by greasing or lining with parchment paper.
02 - Peel and grate the zucchini. Do not squeeze out the moisture.
03 - In a large bowl, whisk together eggs, sugar, sourdough discard, zucchini, oil, and vanilla extract until well combined.
04 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
05 - Add the dry ingredients to the wet mixture and stir until just incorporated.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
08 - Let cool in the pan briefly, then transfer to a wire rack. Slice and enjoy.

# Extra Suggestions:

01 - You can substitute sourdough discard with bubbly starter if preferred.
02 - Mini loaf pans or muffin pans can be used with adjusted bake times.
03 - Optional additions include chocolate chips or chopped nuts.

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