Put those extra zucchini to good use in a delicious bread with added sourdough discard! The result is a not-too-sweet, super soft and moist loaf that's out of this world. Kids gobble it up without ever knowing it's full of vegetables!
2cupsgrated zucchinido not drain or remove moisture
Preheat oven to 325°F. Grease two 8x4" pans.
In a medium bowl, stir together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
In a large bowl, beat eggs, sourdough discard, oil, vanilla and sugar. Slowly add dry ingredients to wet ingredients and mix well. Add zucchini and stir until incorporated.
Pour batter into prepared pans, about half in each. Bake 45-60 minutes, or until tester or butter knife inserted in the center comes out clean. Cool in pans for 15 minutes, then remove loaves onto cooling rack to cool completely.
Sourdough discard is the portion of your starter that you throw away after feeding. I always keep mine and put it to use in one way or another. It adds flavor and nutrition to the recipe.