the gingered whisk
Sourdough Zucchini Bread
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“
Sourdough zucchini bread made with sourdough discard is a delicious and tender quick bread recipe. Made with cinnamon and walnuts, this recipe is perfect for extra garden zucchini and sourdough discard!
”
- The Gingered Whisk
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Sourdough Discard
Key Ingredient
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– zucchini, grated – sourdough discard, 100% hydration – brown sugar – granulated sugar – applesauce – eggs – vanilla extract – all purpose flour – baking powder – ground cinnamon – baking soda – salt – ground nutmeg – chopped walnuts
Ingredients
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MEASUREMENTS!
Sourdough Zucchini Bread Recipe
Yield
12 Servings
Prep Time
10 Minutes
Total Time
1 Hour 20 Minutes
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1.
Preheat oven to 400° degrees.
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2.
Grease a 9x5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
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3.
Grate the zucchini and set aside.
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4.
In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
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5.
Add in the eggs, and vanilla and whisk until combined
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6.
In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
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7.
Add the dry ingredients to the wet ingredients and fold until just barely combined together.
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8.
Fold in the shredded zucchini and chopped walnuts.
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9.
Evenly spread the batter into the prepared bread pan.
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10.
Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
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11.
Allow to cool for 10-15 minutes in the pan, and then turn out of the pan (carefully) onto a wire rack to finish cooling.
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Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Zucchini Bread!
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Enjoy!
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