Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • 1 cup (240g) sourdough discard
  • ½ cup (110g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (280g) zucchini, grated and squeezed dry
  • ½ cup (60g) chopped walnuts

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper. Grate the zucchini, place it in a kitchen towel, and squeeze firmly to remove excess water.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
  3. In a separate bowl, whisk the melted butter and granulated sugar together. Beat in the eggs one at a time, then stir in the sourdough discard and vanilla extract until the batter is smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold the batter together until just combined. Gently fold in the squeezed zucchini and chopped walnuts.
  5. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.