Sourdough Zucchini Bread
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It’s no secret that when you grow zucchini in your garden there comes a moment late in the summer when you feel like you have zucchini coming out of your ears and you’re dying for a new way to use up those suckers. Well, if you’re also a sourdough maker then you’re typically looking for sourdough discard recipes too and so this will fulfill both of those needs, but have no fear, if you’re not a sourdough bread fanatic, you can sub out the sourdough discard for a little plant based buttermilk, easy peasy.
This bread is NOT super sweet but instead has a subtle sweetness and nice balance of spice flavors with no aftertaste. The crumb is moist and a bit dense and it would be lovely served with sweet or savory dishes, or just a good old smear of butter (vegan butter that is!)
Ingredients
2 cups grated fresh zucchini (squeeze the water out of it as best you can after grating, you don’t want super wet zucchini)
1/2 cup sourdough discard OR 1/2 cup plant milk mixed with 1 tsp apple cider vinegar let rest 5 min
1/4 cup coconut oil (or vegetable oil)
1/2 cup unsweetened applesauce
My favorite vegan butter is currently Country Crock Plant Butter Avocado Oil base. It’s great for baking and for just enjoying on bread!
1/4 cup maple syrup
1/4 cup plant milk
2 cups all purpose flour
2 Tbl powdered egg replacer (I use Bob’s Redmill )
1/2 tsp salt
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder (increase to 1 tsp if not using sourdough starter)
dash of ground cloves
dash of ground nutmeg
Preheat the oven to 425F and prepare a 9x5 bread pan with spray oil.
In a medium bowl mix all wet ingredients including zucchini. In a large bowl whisk all dry ingredients until well combined. Add wet ingredients to dry and mix until just combined and no dry bits. Pour into prepared bread pan and bake at 425 F for 10 min. Lower the temp to 350 after the first ten minutes and bake and additional 45-55min or until golden brown and a toothpick inserted comes out clean. Remove from oven and let rest in the bread pan on a cooling rack for 10-15 min. Pop out of the pan and let it finish cooling on the cooling rack. Once the bread has cooled completely, slice and enjoy. Try not to cut this bread before it’s cooled or it can become a bit gummy.
