Name: Vegan Zucchini Bread with Sourdough Discard
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup sourdough starter discard; 1 cup grated zucchini; 1/4 teaspoon salt; 1 large banana, mashed; 1/2 cup brown sugar; 1/3 cup canola oil

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Baking is one of those magical experiences that fills the kitchen with warmth and delicious aromas. This Vegan Zucchini Bread with Sourdough Discard is the perfect way to use up that leftover starter while whipping up a delightful treat. Not only does it taste incredible, but it also offers a wonderful way to sneak in some veggies. Plus, the natural sweetness from the banana and the brown sugar makes it hard to resist. Let’s dive into this cozy baking adventure together!

why make this recipe

Making this zucchini bread is a delightful way to embrace the flavors of summer, even if the garden is winding down. The sourdough starter brings a subtle tang that elevates the simple ingredients. You get that lovely soft texture and a slightly sweet flavor, which keeps you coming back for another slice. It’s perfect for breakfast, an afternoon snack, or even dessert, and every bite makes you feel a little happier. Plus, it’s vegan, so it caters to a wider audience, which is always a plus for gatherings!

how to make Vegan Zucchini Bread with Sourdough Discard

Gather your ingredients and let’s get started!

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup sourdough starter discard
1 cup grated zucchini
1/4 teaspoon salt
1 large banana, mashed
1/2 cup brown sugar
1/3 cup canola oil

Vegan Zucchini Bread with Sourdough Discard

Directions:
First, preheat your oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan. In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, and nutmeg until they are well combined. In another bowl, stir the sourdough discard. Let it sit for about 5 minutes until little bubbles start to form.

While that’s happening, grab your grated zucchini and toss it with the salt. Let it sit for about 5 minutes too. This helps draw out extra moisture. After that, give the zucchini a gentle squeeze over the sink to drain some of the liquid—it helps keep the bread from becoming soggy.

Transfer your zucchini into a large mixing bowl. Add in the mashed banana, brown sugar, and canola oil. Whisk it all together until the zucchini is evenly mixed in and no lumps of brown sugar remain. Then, stir in the bubbly sourdough discard until it is evenly combined.

Now, gradually add the flour mixture, stirring gently until just incorporated. You want to be careful not to overmix! Once ready, pour the batter into your greased loaf pan. Bake it in your preheated oven for about 55 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.

Let your beautiful loaf cool in the pan for about 5 minutes, then carefully transfer it to a wire rack. Allow it to cool completely before slicing, which should take about 30 minutes.

how to serve Vegan Zucchini Bread with Sourdough Discard

This zucchini bread is fantastic on its own, but feel free to dress it up! Spread some vegan butter on a warm slice or drizzle with a touch of maple syrup for extra sweetness. Slice it up for a cozy brunch or enjoy it with a warm cup of tea. It’s also great with a dollop of almond butter for a crunchier texture!

how to store Vegan Zucchini Bread with Sourdough Discard

Once your zucchini bread has cooled, you can store it at room temperature in an airtight container. It will keep fresh for about 2 to 3 days. For longer storage, slice it and wrap it tightly in plastic wrap or foil, then pop it in the freezer. It will last for about 2 months! Just let it thaw at room temperature for a treat anytime you fancy.

tips to make Vegan Zucchini Bread with Sourdough Discard

If you want to really boost the flavor, consider adding some walnuts or pecans. They give a delightful crunch! You could also swap out some of the flour for whole wheat flour for added nutrition. If you’re into a hint of chocolate, feel free to fold in some dark chocolate chips towards the end.

I sometimes like to serve it alongside my favorite banana pancakes, which pairs perfectly with this bread for a complete breakfast spread!

variation (if any)

If you have different spices on hand, feel free to experiment! Cardamom or allspice can add unique twists to the flavor. If you’re not big on zucchini, you could replace it with grated carrots for a Carrot Sourdough Bread that’s just as delicious.

FAQs

Can I use frozen zucchini?
Absolutely! If you have frozen grated zucchini, just thaw and squeeze out excess moisture before mixing it into the batter.

Is there a substitute for brown sugar?
Yes! You can use coconut sugar or maple syrup, though you may need to adjust the amount for sweetness.

What can I do with extra sourdough discard?
There are so many possibilities! Try making sourdough pancakes or even sourdough crackers for a crispy treat.

Vegan Zucchini Bread with Sourdough Discard

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