Sourdough Discard Zucchini Bread Recipe

Ingredients (15)

• Butter and flour ((for the loaf pan))n/a
• 2 cups unbleached all-purpose flour≈ 250 g
• 1 tablespoon ground cinnamon≈ 8 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1 1/4 teaspoons salt≈ 8 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 teaspoon ground nutmeg≈ 1.3 g
• 1/4 teaspoon ground cloves ((reduce to 1/8 teaspoon if you're sensitive to cloves))≈ 0.7 g
• 1/2 cup full-fat buttermilk ((see Notes for substitute))≈ 122 g
• 1/2 cup avocado oil ((or vegetable oil or canola oil))≈ 109 g
• 1/2 cup sourdough discard ((see Notes))≈ 120 g
• 1 3/4 cups light brown sugar ((lightly packed))≈ 385 g
• 2 large eggs≈ 100 g
• 2 teaspoons pure vanilla extract≈ 8 g
• 225 grams shredded zucchini225 g

flour 250 gbatter 1347 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 243 recipes. Shaded: the middle half. Tick: the median.

• Zucchini90% · 54th percentile · median 88%
• Sugar154% · 96th percentile · median 96%
• Fat44% · 32nd percentile · median 52%
• Egg40% · 35th percentile · median 44%
• Spice3.9% · 99th percentile · median 1.2%
• Leavening4% · 72nd percentile · median 3.3%
• Salt3% · 98th percentile · median 1.4%

Oven

Temperature

350°F / 175°C

median 350°F

Time

60 to 75 minutes

median 55 minutes