Do You Peel Zucchini Before Shredding For Bread?

While it's tempting to peel the zucchini's skin, there is no need to do that. The zucchini will eventually melt into the bread while baking, so peeling the zucchini would be an unnecessary and inefficient step.

Do You Remove Zucchini Seeds When Making Bread?

A small zucchini will not need to have the seeds removed because they are tender and cook well. However, bigger zucchini will need the seeds removed.

Do You Squeeze Out the Liquid From Zucchini for Bread?

While it's not entirely necessary, some recipes may require you to remove excess moisture from grated zucchini, by squeezing with a clean kitchen towel.

Why is My Zucchini Bread Mushy?

It's important to dry the zucchini before including it in your sourdough recipe, as too much moisture from this veggie can create a soggy loaf.

Tasty and Easy to Make Sourdough Zucchini Bread [You Can Use Discard]

Ingredients

Scale

170g butter (room temperature)
250g sugar
2 eggs
200g sourdough starter
2 tsp vanilla extract
300g shredded zucchini
390g all purpose flour
6g baking powder
10g baking soda
5g salt
2 tsp cinnamon
½ tsp ginger
½ tsp nutmeg

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Instructions

Preheat your oven to 350 degrees F.
Meanwhile coat 2 loaf pans with butter. Whisk butter, sugar and eggs until they achieve a fluffy consistency.
Now add your sourdough starter and vanilla to the creamy butter mixture.
Add the dry ingredients, to a separate bowl, along with the shredded zucchini. Ensure that all the moisture has been removed from this veggie. Mix until well combined, and the zucchini is coated in flour.
Now add the wet ingredients into the bowl, and mix gently.
Pour the mixture into two loaf pans.
Bake the sourdough zucchini bread for 50 minutes. Then insert a skewer in the center of the bread to judge its level of doneness.
Allow the zucchini bread to cool for 15 minutes before placing them on a wire rack.

Author: Natasha Krajnc
Cook Time: 50 mins
Category: bread