Vegan Sourdough Zucchini Bread
A delicately sweet vegan sourdough zucchini bread with a moist crumb that's studded with crunchy walnuts. Sourdough discard adds depth and flavor and helps this quick bread rise so high.
Servings: 12 slices
Calories: 244kcal
Equipment
- 2 Bowls
Ingredients
Dry ingredients
- 2 cups whole wheat flour (or all purpose flour)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
Wet ingredients
- ½ cup sourdough discard
- ½ cup non-dairy milk (I used oat milk)
- ½ cup applesauce
- ⅓ cup avocado oil or any neutral oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 300 grams grated zucchini (two packed cups)
- ½ cup walnuts (lightly toasted and chopped)
Instructions
Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Mix wet ingredients
- In another bowl, mix the sourdough discard, non-dairy milk, applesauce, oil, sugar and pure vanilla extract with a spatula.
Make batter
- Add the wet ingredients to the bowl with the flour and use a spatula to fold in the wet ingredients. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
- Stir in the zucchini and the nuts.
Bake sourdough zucchini bread
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Oil a standard loaf pan. Scrape the zucchini bread batter into the loaf pan and smooth down the top.
- Bake the zucchini bread in the oven for 65 to 70 minutes or until a toothpick in the center of the bread comes out clean.
- Cool the loaf pan on a rack for 30 minutes. Unmold the bread and continue to cool on the rack.
Video
Nutrition
Serving: 1 slice of zucchini sourdough bread | Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 103mg | Potassium: 235mg | Fiber: 3g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg