Description
This sourdough zucchini slice is the perfect way to use up discard. It’s cheesy, moist, and packed with zucchini, ham, and flavor great for breakfast, lunch, or freezing.
Ingredients
5 large eggs
50 g sourdough starter or discard
90 g light olive oil
100 g all-purpose flour
2 tsp baking powder
2 medium zucchini (grated & drained — ~180 g)
75 g diced onion
75 g diced ham (Italian or smoked)
75 g grated white cheddar
2 Tbsp minced chives
Salt & black pepper, to taste
Optional toppings: extra grated zucchini, extra ham, extra chives
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Grate zucchini and squeeze out all excess moisture.
3. In a large bowl, whisk eggs. Add sourdough starter and olive oil; whisk again.
4. Add flour and baking powder, stirring until smooth.
5. Fold in zucchini, onion, ham, cheese, and chives. Season with salt and pepper.
6. Pour mixture into the pan, smooth the top, and add optional toppings.
7. Bake for 35–40 minutes or until golden and a toothpick comes out clean.
8. Let cool slightly, then lift out and slice.
Notes
Make sure zucchini is well-drained to avoid a soggy slice.
You can substitute ham with extra vegetables for a vegetarian version.
Stores well in the fridge for 5 days or in the freezer for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Savory Bakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 1.5 g
- Sodium: 410 mg
- Fat: 16 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 0.8 g
- Protein: 9.2 g
- Cholesterol: 120 mg
Keywords: sourdough zucchini slice, discard recipe, savory sourdough bake