Sourdough Discard Zucchini Bread
Use up all that zucchini you've got and your sourdough discard to make Zucchini Bread. This loaf has a special flavor that's unlike your typical zucchini bread. The sticky lemon-glazed top is the perfect finishing touch.
slices
Ingredients
- 16 oz zucchini (2-3 medium)
- 10 oz all purpose flour (2 cups, see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 oz granulated sugar (1 ¼ cups)
- 8 oz sourdough discard (1 cup)
- 1 ¾ oz vegetable oil (¼ cup)
- 2 large eggs
- zest from 2 lemons (very finely grated)
Glaze
- 2 oz lemon juice (¼ cup)
- 2 oz granulated sugar (¼ cup)
Instructions
- Preheat the oven to 350 °F. Butter a 9x5 loaf pan and line with parchment paper in one direction.
- Use the large holes of a box grater or the grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
- Combine 10 oz all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and 10 oz granulated sugar in a mixing bowl and whisk to combine.
- In another bowl, whisk together 8 oz sourdough discard, 1 ¾ oz vegetable oil and 2 large eggs. Stir the zucchini, and zest from 2 lemons into the wet ingredients.
- Add the wet ingredients to the dry ingredients all at once and stir just until combined. The batter will look quite dry at first, but will loosen up as you mix it.
- Pour the batter into the prepared loaf pan. Use the tip of the spatula to draw a crease down the center of the loaf. Bake until a toothpick comes out with a few moist crumbs, 50-55 minutes.
- While the bread bakes, combine 2 oz lemon juice and 2 oz granulated sugar in a small saucepan. Cook over medium heat until the sugar dissolves. Set aside to cool.
- As soon as the bread comes out of the oven, pour the lemon glaze over the loaf. Cool the loaf in the pan for 10 minutes and then turn out onto a rack to cool completely.
- Wrap and store at room temperature until serving. The bread will keep for several days at room temperature. Individual slices can be wrapped and frozen for up to a month.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
For a more "traditional" spiced zucchini bread make the following changes to the recipe: Skip the lemon zest and lemon glaze. Replace half the granulated sugar with brown sugar. Add 1 1/2 tsp. cinnamon, 1 1/2 tsp. ginger and 1/2 tsp. nutmeg along with the dry ingredients. You can also add 1/2 cup of chopped walnuts for texture.
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