Sourdough Zucchini Bread

This sourdough zucchini bread is tender and moist with a crisp sugary crust.

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It’s the perfect summer recipe for using up extra sourdough discard and home grown zucchinis!

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– all-purpose flour – ground cinnamon – nutmeg – baking soda – baking powder – granulated sugar

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Preheat your oven to 350°F (177°C).

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In a medium-sized mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, and baking powder until evenly mixed.

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Using an hand mixer or stand mixer, beat together the granulated sugar, brown sugar, and butter on medium-high speed for 5 minutes.

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Add the eggs to the creamed butter-sugar mixture one at a time, beating until each addition is fully incorporated.

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Stir in the sourdough discard and vanilla extract until combined.

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Swipe up for the full recipe!

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