14 Oct Sourdough Discard Zucchini Spice Quick Bread
This delicious sourdough based recipe is inspired by a non-sourdough version I made in my book Celebrate with Bread Baking, releasing 11/3/20!
Sourdough Discard Zucchini Spice Quick Bread
Recipe by: Jenny Prior, Living Bread Baker
Makes: 12 muffins
Prep time: 25 to 35 minutes
Inactive time: 6 to 10 hours
Bake time: 18 to 22 minutes
Tools Needed: cheese grater, fine mesh strainer, pan or small pot to melt butter, food scale, 2 large bowls, spoon, parchment paper, muffin pan, muffin liners
My picky son absolutely loves this zucchini spice bread! We like to have this bread for a special breakfast with coffee. It is perfect for summer when zucchini is in season and very prolific in our region. The zucchini gives this bread an incredible moist bite, and combined with its sweet and spicy flavor, this Zucchini Spice Quick Bread might get a picky eater you know excited to eat something green!
For the sponge
100 grams (about 1 cup) sourdough discard (active starter can be used as well)
120 grams (1/2 cup) water
250 grams (1 2/3 cup) flour ( all-purpose is okay, I like to use half whole wheat flour and half all-purpose)
For the dough
42 grams (3 tablespoons) unsalted butter, softened
42 grams (3 tablespoons) oil (I prefer softened coconut oil, avocado oil works well too)
120 grams (½ cup 1 ¼ tablespoons) brown sugar
6 grams (1 teaspoon) vanilla
3 grams (½ teaspoon) salt
5 grams (1 teaspoon) baking soda
9 grams (2 teaspoons) cinnamon
4 grams (1 teaspoon) ginger
2 grams (½ teaspoon) nutmeg
1 gram (¼ teaspoon) clove
250 grams (about 1 cup) grated zucchini
- Make sponge: Mix sourdough discard, water, and flour together into a thick sponge. Cover well and let sit at room temperature 6 to 10 hours or overnight.
- Preheat: Preheat oven to 350º
- Grate zucchini: Grate zucchini into coarse pieces using a clean cheese grater. Place zucchini in a fine mesh strainer propped over a bowl to allow excess water to drain.
- Beat butter: Place a large mixing bowl on the scale. Tare the bowl then add butter. Cream butter. Add oil and brown sugar. Beat together until creamy.
- Scale: Add eggs, vanilla, and salt. (Remember to use the scale’s tare function to remove the weight of the bowl and previous ingredients to only weigh the current item added)
- Mix: Beat ingredients together.
- Add sponge: Use a spatula to add your sponge and mix well until all the ingredients are incorporated..
- Mix spices and baking soda: In a separate bowl, mix baking soda and spices. Pour dry mixture into the wet mixture. Stir together.
- Add zucchini: Once combined, add the grated and drained zucchini.
- Prepare muffin pan: Place liners into the cups of the muffin pan.
- Fill muffin cups: Use a spatula to pour dough into the cups, equally distributed and about ¾ full. For an extra crispiness on top, sprinkle ½ to 1 teaspoons sugar over the top of each muffin before baking.
- Bake: Place pans into oven and bake 18 to 22 The tops should be golden brown and a toothpick or knife inserted into the center should come out clean.
- Cool: Allow to cool for about 10 to 15 minutes.
- Serve: Enjoy!
- For making a loaf instead of muffins, follow these instructions:
- Prepare loaf pans: Cut one square piece of parchment, at least 12-by-12-inch. Turn a loaf pan over, center the parchment square over the bottom of the loaf pan. Use scissors to make four cuts from the edge of the paper to each corner. Turn loaf pan over. Use cut slits to fold edges in to fit parchment snugly into loaf pans.
- Fill loaf pans: Use a spatula to pour dough into the loaf pan, equally distributed. For an extra crispiness on top, sprinkle 1 to 2 tablespoons sugar over the top before baking.
- Bake: Place pan into oven and bake 60 to 70 The bread should have a golden brown top and a toothpick or knife inserted into the center should come out clean.
- The parchment paper in the loaf pans makes the zucchini spice bread easy to remove. Tie a ribbon around the loaf with a gift tag to give a loaf away to a friend or neighbor.