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Delicious sourdough discard zucchini bread featuring walnuts, perfect for easy baking and healthy sn.

Easy Sourdough Discard Zucchini Bread with Walnuts

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This sourdough discard zucchini bread is moist without being heavy, and just sturdy enough to slice cleanly without crumbling. Also, it's the perfect way to use up extra starter (and zucchini in the summer months!) while turning simple pantry ingredients into something that feels special. If you’ve ever had zucchini bread turn out gummy or bland, this version fixes both of those problems.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 324

Ingredients 

Dry Ingredients

  • 240 g all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon sea salt fine
  • 1½ teaspoons cinnamon ground
  • 60 g walnuts chopped

Wet Ingredients

  • 220 g zucchini grated
  • 200 g sugar
  • 2 eggs large
  • 130 g sourdough starter discard
  • 2 teaspoons vanilla extract
  • 100 g neutral-tasting oil

Optional, if batter feels very thick:

  • 1 tablespoon milk or yogurt

Instructions

  • Preheat the oven to 176°C (350°F). Lightly grease a 9 x 5 inch loaf pan. Grate the zucchini using the large holes of a box grater.
    Place it in a colander and gently squeeze until it’s no longer dripping, but still moist.
  • Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and walnuts.
  • In a separate bowl, mix the sugar, eggs, sourdough discard, vanilla, and oil until smooth.
  • Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix. Fold in the grated zucchini.
  • If the batter feels unusually thick, add 1 tablespoon of milk or yogurt.
  • Pour the batter into the prepared pan, filling it no more than about ¾ full.
  • Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil after about 45 minutes.
  • Let the bread cool in the pan for 10–15 minutes, then transfer it to a cooling rack. Slice and serve once slightly cooled.

Notes

  • Oil:
     You can use any neutral-tasting oil here. I usually even use olive oil, and I don’t taste it at all in the finished bread.
  • Flour:
     All-purpose flour works best, but bread flour can be used if that’s what you have on hand. The bread might not be as soft. If you’re using whole wheat flour, be prepared to add more milk/yogurt
  • Zucchini Moisture:
    Do not over-squeeze the zucchini. If it’s too dry, the bread will be dry too.
  • Long Ferment Option:
     After mixing, you can cover the pan and refrigerate the batter overnight. This improves flavor, not rise. Bake straight from the fridge the next day.
  • Starter:
     This recipe is designed for discard, but active starter works just fine.
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Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 394mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
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