Description
Soft, moist sourdough zucchini bread made with discard, shredded zucchini, apple, whole wheat flour, warm spices, and toasted walnuts. A simple, quick bread that’s lightly sweet, easy to make, and perfect for breakfast or snacks.
Ingredients
Scale
- 127g all-purpose flour
- 54g whole wheat flour
- 2g baking soda
- 4g baking powder
- 4g cinnamon
- 1g ground nutmeg
- 1g ground allspice
- 2g salt
- 72g sourdough discard
- 91g brown sugar
- 42g white sugar
- 72g vegetable oil
- 2 large eggs, room temperature
- 54g Greek yogurt
- 147g zucchini, shredded
- 147g apple, peeled and shredded
- 75g toasted walnuts, chopped, optional
Instructions
- Preheat oven to 350°F. Grease an 8 × 4-inch loaf pan.
- In a medium bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- In a separate large bowl, mix the sourdough discard, sugars, oil, eggs, and Greek yogurt until thoroughly combined.
- Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
- Fold in the shredded zucchini, apple, and walnuts if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a cake tester inserted into the centre comes out clean.
- Let cool before slicing.
Notes
- If the zucchini is very wet, give it a light squeeze before adding it to the batter.
- Do not overmix once the flour is added or the loaf may turn dense.
- This can also be baked as muffins at 350°F for about 18–22 minutes.
- Slice and freeze leftovers for an easy snack.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Canadian / American