Sourdough Zucchini Bread

Ingredients

• Butter, for coating the pan
• 2 cups (220 g) grated zucchini
• 125 g banana (about 1 small, weighed with skin on)
• 225 g (1 1/4 cups) light or dark brown sugar
• 1 1/2 tsp pure vanilla extract
• 2 large eggs
• 100 g sourdough discard or active sourdough starter
• 250 g (2 cups) all-purpose flour
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 125 ml (1/2 cup) neutral oil (sunflower or mild olive oil)
• 60 ml (1/4 cup) milk or unsweetened almond milk

Instructions

1. 1

   Prepare the sourdough starter. If using discard, ensure it smells fresh and has no brown liquid. Recently fed or active bubbly starter works best.

2. 2

   Preheat the oven to 360°F (182°C). Butter two or three 7×3×2-inch mini loaf pans or one 9×5-inch loaf pan and place it on a baking sheet.

3. 3

   Grate the zucchini using the large holes of a box grater. Do not drain the moisture. Set aside.

4. 4

   In a large bowl combine banana, brown sugar, and vanilla. Beat with a mixer for 30–60 seconds until mostly smooth (small banana lumps are fine).

5. 5

   Add the eggs one at a time, mixing well after each addition. Stir in the sourdough starter.

6. 6

   In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.

7. 7

   Gradually add the dry mixture to the banana mixture in batches.

8. 8

   Add the oil and milk and mix until just combined. The batter should be thick but pourable. Fold in the grated zucchini.

9. 9

   Pour batter into the prepared pans. Fill mini loaf pans about 2/3–3/4 full and place on the baking sheet.

10. 10

    Bake 40–45 minutes for two mini loaves, 30–35 minutes for three mini loaves, or 60–65 minutes for a standard loaf pan. Cover with foil if browning too quickly.

11. 11

    Cool in the pan for 20 minutes, then transfer to a wire rack and cool completely before slicing.