Best Sourdough Zucchini Bread

Name: Best Sourdough Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Butter, for coating the pan; 2 cups (220 g) grated zucchini, from appx. 1 medium zucchini; 125 g banana weighed with the skin on (about 1 small banana); 225 g (1 1/4 cups lightly packed) light or dark brown sugar; 1½ tsp pure vanilla extract; 2 large eggs; 100 g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter; 250g (2 cups) all-purpose flour; 1 tsp cinnamon; 1/8 tsp nutmeg; 1½ tsp baking soda; 1/4 tsp fine sea salt; 125 ml (½ cup) neutral flavored oil like sunflower (mild olive oil works, too); 60 ml (1/4 cup) milk or unsweetened almond milk

Instructions

Prep:15minCook:45min

This is my recipe for the best zucchini bread (ever!) using leftover sourdough starter discard. My secret is a specific mixing order which creates the most amazing, melt-in-your-mouth texture every time! Notes & Substitutions Non-Sourdough Version: Just leave it out. No additional adjustments needed. Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans. Gluten Free: Use King Arthur Measure for Measure Flour & a GF sourdough starter Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch

Updated at: Sun, 24 Nov 2024 10:03:55 GMT