Description
Adapted from Smitten Kitchen
Ingredients
2 cups (370g) grated zucchini, packed
2 cups (260g) all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¾ teaspoon baking soda
½ teaspoon baking powder
2 large eggs
1/2 cup (100g) sourdough discard
⅔ cup (160ml) avocado oil
1/2 cup (100g) dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons (25g) turbinado sugar
Instructions
- Preheat the oven to 350°F. Spray or butter a 9 x 5-inch loaf pan, and line with parchment, leaving a slight overhang on both sides.
- Grate the zucchini on the large holes of a box grater, and don’t wring it out.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and baking powder. Set aside.
- In a large bowl, whisk together the eggs, sourdough discard, avocado oil, both sugars, vanilla and salt. Add the flour mixture and mix until almost combined, then fold in the zucchini, only until no flour pockets remain.
- Pour the batter into your prepared loaf pan, smooth the top, and sprinkle generously with turbinado sugar. Bake for 55 to 60 minutes, until a toothpick inserted into the middle, and again into the top of the dome, comes out clean. Let the loaf cool completely in the pan before lifting it out by the parchment and slicing.