Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Active and bubbly for best results
- 1/2 cup vegetable oil Can be substituted with melted coconut oil
- 1 cup granulated sugar
- 4 large eggs
- 2 cups grated zucchini Ensure zucchini is well-drained
Dry Ingredients
- 2 cups all-purpose flour Can substitute half with whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon Optional: add a pinch of nutmeg or cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped walnuts Optional: can replace with other nuts or chocolate chips
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Mixing
- In a large bowl, combine the sourdough starter, sugar, and vegetable oil. Mix until well blended.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the grated zucchini until evenly distributed.
- Gradually fold in the dry ingredients until just combined. Then, fold in the chopped walnuts.
Baking
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 12g
Notes
For best results, ensure zucchini is well-drained. Feel free to add chocolate chips or dried fruit for variations. Wrap tightly for preservation.
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