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Vegan Sourdough Zucchini Bread
Summertime is here, and zucchini is all around us! This recipe is a great way to use excess sourdough discard while incorporating summer’s bounty. We added chocolate chips to our loaf for a special sweet treat, but if you prefer, you can leave them out or replace them with walnuts or pecans and a dash of cinnamon. This easy-to-make recipe comes together quickly and features a tender, moist crumb that everyone will love. This recipe makes one loaf but can easily be sized up to make extra loaves to share.
Prep
20 minutes
Cook
60 minutes
Total
1 ½ hours
Yield
1
Ingredients
- 100g Granulated sugar
- 100g Brown sugar
- 105g Vegetable oil
- 200g Sourdough discard
- 1 tsp Vanilla extract
- 325-350g shredded zucchini (about 2 medium)
- 200g All purpose flour
- 5g Salt
- 5g Baking soda
- 4g Baking Powder
- 113g Chocolate chips, dairy-free
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9x4-inch loaf pan or a 9x5-inch loaf pan. If desired, line the pan with parchment paper that hangs over the edges for easy removal. Shred the zucchini using the large holes of a box grater. Set aside.
- In a medium bowl, add both sugars and the oil. Use the dough whisk to combine. Add the sourdough discard and vanilla extract, and whisk until thoroughly combined. Add the shredded zucchini and the chocolate chips and whisk until combined.
- In a small separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan. Smooth the top if necessary. Sprinkle sugar on top if desired.
- Bake the loaf for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and leave it in the pan to cool for 15 minutes. Then, turn it out of the pan and place it on a rack to cool completely.
