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Vegan Zucchini Bread with Sourdough Discard
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Sourdough discard vegan quick bread: subtly spiced, perfectly balanced. Crowd favorite!
Ingredients:
  • 1.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 1 cup sourdough starter discard
  • 1 cup grated zucchini
  • 0.25 teaspoon salt
  • 1 large banana, mashed
  • 0.5 cup brown sugar
  • 0.33333334326744 cup canola oil
Instructions:
  • Preheat your oven to 350 degrees F and lightly grease a 9x5-inch loaf pan.
  • Combine flour, baking soda, cinnamon, ginger, and nutmeg in a bowl, whisking until fully mixed.
  • Mix the sourdough discard in a separate bowl and allow it to rest until bubbles begin to appear, approximately 5 minutes.
  • Grate zucchini into a separate bowl. Season with salt, mix well, and allow to rest for 5 minutes.
  • Squeeze small handfuls of zucchini over the sink to drain liquid. Combine zucchini with mashed banana, brown sugar, and oil in a large mixing bowl. Whisk until mixture is smooth. Stir in sourdough discard until well mixed. Gradually add flour mixture, stirring until just combined. Pour batter into the loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, for 55 to 60 minutes. Remove from the oven, cool in the pan for 5 minutes, then transfer the loaf to a wire rack. Allow it to cool completely for about 30 minutes before slicing.

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