Sourdough Zucchini Bread

Quick bread made with zucchini, apples and carrots topped with (optional) vanilla icing. A little sourdough discard makes it extra moist and adds subtle flavor. This recipe makes two small loaves that weigh about 1 ½ pounds each.

Course Dessert

Cuisine American

Keyword Apple Bread, Carrot Bread, Quick Bread, Sourdough Discard

Prep Time 15

Cook Time 55

Cooling Time 10

Total Time 1 10

Servings slices

Author Anna

Cost 5

Ingredients

2 ¾ cups all-purpose flour (360 grams)
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 ½ cup granulated sugar (300 grams)
4 large eggs
⅔ cup vegetable oil (130 grams)
½ cup sourdough discard (130 grams)
1 teaspoon molasses (7 grams)
1 ½ teaspoons vanilla extract
1 cup shredded zucchini, chopped (120 grams)
1 cup shredded apples, chopped (100 grams)
1 cup shredded carrots, chopped (100 grams)
½ cup toasted and chopped pecans

Instructions

Preheat oven to 375 degrees F. Grease the bottom only of two 8x4 inch loaf pans and line with strips of parchment paper.
Mix the flour, baking soda,baking powder, salt, cinnamon and nutmeg together in a bowl and set aside.
In a mixing bowl, stir together the sugar, eggs, oil, molasses, sourdough discard, and vanilla.
Add the flour mixture to the wet ingredients and stir until mixed. Stir in the zucchini, carrots, apples and nuts.
Scrape the batter into the two greased loaf pans. It will be a very thick batter.
Bake for 10 minutes at 375 degrees F.
Reduce the heat to 350 degrees and bake for another 45 minutes (check earlier) or until bread is golden brown and a skewer inserted comes out clean. The internal temperature should be a little over 200F when measured with a meat thermometer probe.
Let cool for 15 minutes. Loosen sides of loaves with a knife, then carefully turn from pan (or lift your strips of parchment) and let cool completely before slicing.
If you choose to ice it, make the icing by mixing together 1 tablespoon of melted butter, 1 cup powdered sugar, ¼ teaspoon vanilla extract and enough milk or water (I used water) to make the icing drizzling or piping consistency. Spoon or pipe the icing over the top of the loaf and leave at room temperature to set.

Notes

My preferred method is to line the pans with a narrow strip of parchment paper that goes the length of the bottom of the pans and up the short sides. Theoretically, the sides of the loaf pan should be left ungreased, as this is supposed to help the batter cling to the pan and rise upward instead of inward. The loaves will dome nicely.