Sourdough Banana Zucchini Bread

Somehow we are still into zucchini growing season over at my house. My zucchini plant has gone crazy this year with all the water we have gotten and I'm not complaining, but I'm running out of recipe ideas! I do have to say though that this is one of the best zucchini breads I've made. I love how it incorporates bananas, zucchini and sourdough. These 3 ingredients make it extra soft and moist and it has the best flavor.
This is a great recipe to use up any extra zucchini you may have laying around. It's also a fun way to use up some sourdough discard. The cool thing is you can leave out the sourdough and it's still great! 

Sourdough Banana Zucchini Bread

Makes 1 loaf

1 small banana

1 1/4 cups brown sugar, lightly packed

1 1/2 tsp. pure vanilla extract

2 large eggs

1/2 cup sourdough discard (leave out if desired)

2 cups all-purpose flour

1 tsp. cinnamon

1/8 tsp. nutmeg

1 1/2 tsp. baking soda

1/4 tsp. kosher salt

1/2 cup canola oil

1/4 cup milk

2 cups grated zucchini

1. Preheat the oven to 360 F. Lightly coat and line a 9 x 5-inch loaf pan with cooking spray and a half sheet of parchment paper with edges sticking up for handles.

2. Add the banana, sugar, and vanilla to a stand mixer with the paddle attachment. Cream about 1 minute until mostly smooth.

3. Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

4. Sift the flour, cinnamon, nutmeg, baking soda and salt together in a separate bowl. Working in batches add this to the banana mixture.

5. Add the oil and milk and mix until just combined. Fold in the grated zucchini until incorporated.

6. Pour the batter into the prepared pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.

7. Cool in the pan for 20 minutes and then transfer to a wire rack to cool completely.

Adapted from The Clever Carrot


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