Sourdough Zucchini Slice

This easy sourdough discard recipe is packed with zucchini, eggs, cheese, and savory fillings like onion and ham. Soft, flavorful, and never soggy thanks to my exact zucchini-draining method, it’s perfect cut into squares for meal prep, lunchboxes, parties. Enjoy warm or at room temperature.

📝 Ingredients

• 5 large eggs
• 50 g sourdough starter (active or discard)
• 90 g (about 1/2 cup) light olive oil
• 100 g all-purpose flour
• 2 tsp baking powder
• 2 medium zucchini (appx. 250g), trimmed, grated and drained-well to weigh 170-180g
• 75 g diced onion
• 75 g diced deli ham (Italian ham or smoked ham)
• 75 g grated white cheddar cheese
• 2 tbsp. minced chives
• Salt & freshly ground black pepper, to taste

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper (flat sides with overhang, not crumpled in the corners).
2. 2In a large bowl: whisk the eggs.
3. 3Whisk in the sourdough starter, followed by the olive oil.
4. 4Add flour and baking powder; mix until smooth and lump-free.
5. 5Fold in grated zucchini, onion, ham, cheddar cheese and chives. Season with a pinch of salt and pepper.
6. 6Pour mixture into prepared pan and smooth the top. Evenly sprinkle some extra grated zucchini, ham, and chives over the top for decoration.
7. 7Bake for 35–40+ minutes, or until the top is golden brown, the center is set when lightly pressed, and a toothpick inserted into the middle comes out clean.
8. 8Let cool in the pan for 10 minutes. Use the parchment overhang to lift up the zucchini slice; transfer to a wire rack to finish cooling.
9. 9Cut into 16 squares, to serve.