Description
Delightful vegan zucchini bread that uses sourdough discard, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
- Whisk together the flour, baking soda, cinnamon, ginger, and nutmeg in a mixing bowl.
- Stir the sourdough discard in another bowl and let it sit for about 5 minutes until little bubbles form.
- Toss the grated zucchini with salt and let it sit for about 5 minutes.
- Squeeze the zucchini over the sink to drain excess moisture.
- Transfer the zucchini into a large mixing bowl and add the mashe banana, brown sugar, and canola oil. Whisk until evenly mixed.
- Stir in the bubbly sourdough discard until combined.
- Gradually add the flour mixture and stir gently until just incorporated.
- Pour the batter into the greased loaf pan.
- Bake for about 55 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, consider adding walnuts, pecans, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini bread, vegan baking, sourdough discard, healthy snack, summer recipes