Sourdough Zucchini Bread
Sourdough Zucchini Bread is the perfect summer snacking cake. This moist and easy to make zucchini bread is spiced with ginger and balanced with tangy sour cream and sourdough starter for a delicious treat.
Yield or Serving: 1 Loaf
Equipment
- 1 Bread Loaf Pan, 9x5" or 8.5x4.5"
- 1 Whisk
- 1 Baking Scale, optional but recommended
- 1 Nut Milk Bag or Cheesecloth, optional but recommended
Ingredients
- 5 TBSP Raw Sugar, for coating pan and topping
Dry Ingredients:
- 2 medium Zucchini, 383 grams
- 2 cups All-Purpose Flour, 240 grams
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 TBSP Lemon Zest, from 1 lemon
- 1 tsp Ground Ginger
- ¼ tsp Nutmeg
- 1/3 cup Crystallized Ginger, 43 grams, optional add-in
Wet Ingredients:
- 2 Eggs
- ½ cup Sourdough Discard, 150 grams, or activve sourdough starter
- ½ cup Sour Cream, or Greek Yogurt, full-fat, plain
- 1 cup Light Brown Sugar, 213 grams
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 350ºF (177ºC).Coat the interior of a bread loaf pan with butter or oil. Line the pan with a piece of parchment paper that fits the length of the pan and has a couple inches overhang on the sides. Oil the parchment paper and sprinkle in a few tablespoons of demerara or raw sugar to coat the pan. Set aside.5 TBSP Raw Sugar
- Using the large holes of a box grater, grate the zucchini.For best results, place the zucchini in a nut milk bag or cheesecloth and squeeze out and strain water. This will help create a better textured loaf. Set aside.2 medium Zucchini
- Mix together the dry ingredients in a large mixing bowl. Set aside.2 cups All-Purpose Flour, 2 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Sea Salt, 1 TBSP Lemon Zest, 1 tsp Ground Ginger, ¼ tsp Nutmeg
- In another large mixing bowl, whisk the wet ingredients together until thoroughly combined. Once combined, add the grated zucchini.2 Eggs, ½ cup Sourdough Discard, ½ cup Sour Cream, 2 tsp Vanilla Extract, 1 cup Light Brown Sugar
- Create a well in the center of the dry ingredients and pour in the mixed wet ingredients. Mix the batter together until no dry pockets remain.Fold in the crystallized ginger and/or an equal amount of other add-ins like nuts, chocolate chips, or dried fruit.1/3 cup Crystallized Ginger
- Pour the zucchini bread batter into the prepared bread loaf pan. If using the smaller 8.5x4.5" bread loaf pan, only fill up 75% of the way so it doesn't overflow. Place the pan on a small baking sheet.Sprinkle the top with more demerara or raw sugar (optional).Bake the zucchini bread at 350ºF (177ºC) for 55-65 minutes until the top is dark brown, a toothpick inserted in the middle comes out clean, and the internal temperatures reads 200ºF (93ºC).Let cool on a wire rack for 10 minutes. Lift the loaf out of the pan using the parchment paper (use a butter knife or offset spatula to loosen the sides if needed) and cool completely on the wire rack.Slice and enjoy!
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