Sourdough Zucchini Bread

This sourdough zucchini bread is moist and flavorful, with a perfect balance of sweetness and spice.

In a large mixing bowl, mix the oil, brown sugar, eggs, sourdough discard, yogurt, and vanilla extract until well combined.

Add in flour, baking powder, baking soda, salt, and cinnamon.

Fold through shredded zucchini and walnuts.

Cold-fermenting (optional) - Cover the bowl tightly and place it in the refrigerator for up to 16 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.

Bake in a 9×5-inch or 8.5x4.5 inch loaf pan until a skewer inserted comes out clean.

See the link below for the full recipe!