Zucchini Bread with Sourdough

– Super Soft – Uses Sourdough Discard – Easy to make – Tons of shredded zucchini – Freezes well

Reason to Love This Zucchini Bread:

Shred zucchini on a medium size cheese grater.

Tips for Making  Zucchini Bread

Do not over mix.

Make a tin foil tent over the loaf if the top starts to burn.

Allow to cool before cutting.

– All Purpose Flour –  Baking Powder – Baking Soda – Fine Sea Salt – Cinnamon – Ground Nutmeg – Sourdough Discard –Coconut Oil  – Brown Sugar  – Granulated Sugar – Eggs – Greek Yogurt – Vanilla Extract – Zucchini

What You Will Need

In a medium bowl, whisk together all the dry ingredients.

1

In a separate bowl mix the starter, yogurt, melted oil, sugars, egg and vanilla extract.

2

Mix in the shredded zucchini.

3

Fold the dry ingredients into the wet. Mix just until combine.

4

Pour in a prepared loaf pan and bake at 350 degrees Fahrenheit for 55-65 minutes.

5

Allow to cool in the pan for an hour. If cut too soon it can be crumbly.

6

Serve with soft butter .

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