• Preheat the oven to 325 degrees F, then grease and line two 8.5 x 4.5 inch loaf pans with parchment paper. Set aside.

Prepare Zucchini

• Next, shred the zucchini with a box grater or a food processor and place it in a clean cheesecloth or tea towel. This will give you about 277 grams or 2 cups. Now squeeze the zucchini tightly to release the excess liquids.
• 277 grams zucchini, shredded
• After the first squeeze, open up the cheesecloth and fluff up that shredded zucchini, then squeeze it tightly once more. This ensures all of the extra liquids have been removed.
• Zucchini’s vary in size and water content, so to provide consistent results, it is best to squeeze out the excess liquids once you have shredded the zucchini. I know it is an extra step, but this allows the Sourdough Zucchini Bread to bake up perfectly every single time!
• You should be left with 210 grams (about 1 ¾ cups) of shredded zucchini. Place it in a bowl and set that aside.

Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set that aside as well.
• 320 grams all-purpose flour,6 grams baking powder,6 grams baking soda,6 grams salt,3 grams ground cinnamon

Wet Ingredients

• In another bowl, add the oil, sugars, eggs, vanilla, sourdough discard, and whisk until smooth. Then fold in the zucchini.
• 220 grams avocado oil,210 grams brown sugar,100 grams sugar,170 grams eggs, room temperature,12 grams vanilla extract,120 grams sourdough discard, room temperature

Mix

• Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until the flour is just incorporated. Be careful not to over mix, otherwise this will lead to a dense and gummy sourdough zucchini bread.
• Fold in some chopped walnuts, pecans, dried cherries, dried cranberries or chocolate chips, if desired! I love adding chopped walnuts and chocolate chips together. Sweet and crunchy!
• 225 grams chocolate chips (optional)
• Long Ferment: Cover the batter and place it into the fridge for up to 16 hours. Continue the recipe as normal the following day.

Bake

• Divide the batter evenly between the two prepared loaf pans (about 675 grams each loaf). Bake for 45-55 minutes or until a toothpick comes out mostly clean – a few moist crumbs are okay – and the top springs back to the touch.
• Leave to cool for at least an hour before slicing in. Enjoy!

Ingredients & Substitutions

• Flour: I used all-purpose flour for this recipe.
• Leaveners: Double check that your baking powder and baking soda aren’t expired; otherwise, this beautiful loaf won’t rise properly.
• Sugars: Using a combination of brown sugar and white sugar gives this Sourdough Zucchini bread a deep, caramel-like flavor.
• Oil: I used avocado oil, which makes this loaf incredibly moist for days, but you could substitute it with vegetable oil or melted unsalted butter.
• Eggs: It’s best to use all room temperature ingredients! To warm up eggs quickly, place your eggs in a bowl of hot water and let them soak for 5 minutes.
• Sourdough discard: I recommend using fresh sourdough discard, no older than 1-2 days. You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
• Spices: Ground cinnamon complements this Sourdough Zucchini bread perfectly. You could add a ¼ teaspoon of nutmeg for even more warmth.