Sourdough Zucchini Bread for 12 Servings
Tender, spiced Sourdough Zucchini Bread with a hint of tang. Our why it works section shows how to avoid a gummy center. Ideal for healthy morning snacks.
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Cooking tools:
- Loaf pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Grater
- Kitchen towel
- Fine-mesh sieve
- Oven
- Cooling rack
- Toothpick
- Kitchen scale
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Microwave
- Saucepan
- Pastry brush
- Cutting board
- Chef's knife
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) baking powder
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ½ tsp (3g) salt
- 1 cup (240g) sourdough discard
- ½ cup (110g) unsalted butter, melted and cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs (100g)
- 1 tsp (5ml) vanilla extract
- 2 cups (280g) zucchini, grated and squeezed dry
- ½ cup (60g) chopped walnuts
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