Vegan Zucchini Bread with Sourdough Discard

Name: Vegan Zucchini Bread with Sourdough Discard
Prep time: 15 min
Cook time: 55 min
Total time: 110 min
Ingredients: 1.25 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 1 cup sourdough starter discard; 1 cup grated zucchini; 0.25 teaspoon salt; 1 large banana, mashed; 0.5 cup brown sugar; 0.33333334326744 cup canola oil

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Another recipe to use up all the extra sourdough discard I seem to hoard in my refrigerator. Light tasting, with just enough spice to keep it interesting, and vegan! Double the recipe to enjoy one loaf now and freeze the second for later.

Recipe by jaybu

Published on September 28, 2020

1

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

40 mins

Total Time:

1 hrs 50 mins

Servings:

12

Yield:

1 9x5-inch loaf

Jump to Nutrition Facts

Ingredients

1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup sourdough starter discard
1 cup grated zucchini
¼ teaspoon salt
1 large banana, mashed
½ cup brown sugar
⅓ cup canola oil

Directions

Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts (per serving)

180	Calories
7g	Fat
28g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 180
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 162mg	7%
Total Carbohydrate 28g	10%
Dietary Fiber 1g	5%
Total Sugars 11g
Protein 3g
Vitamin C 3mg	13%
Calcium 24mg	2%
Iron 1mg	7%
Potassium 137mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.