Discard Zucchini Bread

 Never have I ever made zucchini bread… and now I can’t stop! 

We had a baking contest at work and the challenge was to make muffins with a squash element, so of course I had to involve some discard! I found a recipe from Little Home In The Making and it’s definitely a keeper. I adapted it a little bit to add some more seasonal spices and it came out yummmmy!

You Will Need:

2 1/4 cups All Purpose Flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 Tbsp ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

3 large eggs

1 cup vegetable/canola oil

1 cup white sugar

1 cup packed brown sugar

1 Tbsp vanilla extract

1 cup sourdough discard

2 cups grated zucchini, squeezed of moisture (see notes below)

1 cup chopped walnuts

Preheat oven to 350F and grease two loaf pans (or whatever you’re baking in - I had enough batter to make a dozen muffins and fill a Bundt pan).

Grate your zucchini and measure out 2 cups. Place it in a strainer with a shallow plate underneath to catch liquid. Massage the zucchini and let it sit while you prepare the rest of the batter.

In a medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, clove and nutmeg. Whisk to combine.

In a large bowl, add eggs, oil, white and brown sugar and vanilla extract. Beat until creamy and smooth. Add discard and whisk until incorporated.

Squeeze excess moisture out of zucchini. If more than 1/2 cup of liquid remains, discard 1/2 cup of liquid and pour remaining liquid into batter.

Add in grated zucchini and walnuts and fold until just combined - over mixing will result in a dry crumb!

Bake for 55-75 minutes, or until it passes the toothpick test.

Zucchini grated - I used a pretty big grater and liked that you could see the zucchini in it after it baked.

Dry ingredients all mixed together.

Wet ingredients before adding in discard.

Walnuts and zucchini going in!

Batter in the Bundt pan - because I was baking in a pretty intricate Bundt pan, I sprayed it with oil and then dusted it with flour before pouring the batter in for a hopefully smooth release.

And yay! We have a smooth release!

After it came out of the oven, I let it rest at room temp for 10 minutes before I flipped it and released it from the pan. This worked perfectly and left no cake behind! I also dusted it with powdered sugar for looks.

You’ll definitely enjoy this one! It’s got a tender crumb and is perfect with a cup of coffee!