The Best Snickerdoodle Zucchini Bread (With Sourdough Discard!)

Sourdough discard snickerdoodle, zucchini bread is absolutely going to be added to your fall and winter baking list!

The air is crisp, the sun is just peeking over the horizon, and you’ve woken up before everyone else. So you crack open this recipe and the smell of cinnamon and sugar has your whole family waking up to see what you’re up to. I promise the loaf will be gone in a few hours!

Every year we shred zucchini in the fall so that we have some throughout the year ready. I needed to use up last year’s zucchini, use up some sourdough discard that was overflowing and voila! This recipe was born.

There’s nothing better than baking with sourdough discard, a moist squash from the garden, and making a heart warming bread with the smells of fall.

Why You’ll Love This Recipe

Delicious– I’m not kidding when I say every time that this gets put into the oven I have people creeping into the kitchen to se what is causing the yummy cinnamon smell. This is the perfect bread to bake!

Simple– You can’t mess this up. The batter is so easy to make! I prefer to mix the dry and wet ingredients separately and then combine but if you’re in a pinch and just need to throw it together, no worries. The batter will turn out just by mixing the ingredients all at once.

Sourdough– Who doesn’t love the health benefits of sourdough? With a full 200 grams of completely fermented sourdough discard you will be able to say that “well, at least our dessert is partially good for our guts!”

Not to mention I love the flavor that sourdough adds to this recipe. There is a depth that you just can’t achieve with just regular old flour.

Benefits Of Using Sourdough Discard

Probiotics– Fully fermented sourdough discard is abundant in probiotics. This promotes a healthy gut biome and digestion.

Fiber– Discard is also rich in fiber which can decrease inflammation, improve digestion, and increase immune function.

Not Wasteful– Instead of actually discarding discard… Why not use it to make something you were going to bake anyways?

With all of that being said, you might as well use discard!

Benefits Of Baking With Zucchini

Nutrition– Zucchini is rich in vitamins A and C, potassium, and magnesium.

Moistness– Zucchini has a high water content which can replace the liquid in some recipes while simultaneously adding a bit of texture to baked goods.

Tenderness– The shreds of zucchini can help break up the gluten networks formed in your batter, making baked goods easier to digest.

Flavor– Something about zucchini with cinnamon, apple pie spice, chocolate, or citrus that just pairs so well.

Ingredients For Sourdough Discard, Snickerdoodle, Zucchini Bread

Coconut Oil– Melted

Eggs

Sourdough Discard– Fully fermented and liquified.

Vanilla

Flour

Sugar– I love the raw organic sugar from Costco. It has a caramelly flavor and smell that is unmatched. https://www.costco.com/kirkland-signature%2C-organic-sugar%2C-10-lbs.product.100334874.html

Cinnamon

Baking Soda

Cream of Tarter– Or a 1/2 teaspoon of baking soda.

Salt– Redmond real salt.

Shredded Zucchini– Full water content, do not drain!

What You Will Need

• Mixing bowl
• Whisk
• Spatula
• Two 8 1/2″X4 1/2″ or 9″X5″ bread pans

How To Make Sourdough Discard, Snickerdoodle, Zucchini Bread

1. Preheat oven to 350 degrees.
2. Combine melted coconut oil, 4 beaten eggs, starter, and vanilla in a medium bowl. Set Aside.
3. In a large bowl, combine flour, sugar, cinnamon, baking soda, cream of tartar, and salt.
4. Pour wet ingredients into the dry ingredients and whisk together.
5. After the mixture is fully combined, mix in the shredded zucchini. Set aside.
6. In a small bowl mix the topping ingredients, granulated sugar, cinnamon, and cream of tartar.
7. In two 8 1/2″X4 1/2″ or 9″X5″ bread pans coat them with butter using your fingers to rub it all over the inside of the pans and then dust them with flour.
8. Pour half of the bread batter into each pan and then sprinkle two tablespoons of the topping mixture on top of both halves of the batter.
9. Pour the remaining batter, equally into both pans.
10. Sprinkle the remaining topping on top of both batters, equally.
11. Bake for 45-50 minutes.
12. Serve warm or cooled and enjoy!

Tips

• Use a stand mixer with the paddle attachment to create this batter, especially if you are planning on doubling it.
• Make sure that your discard is fully fermented and liquified.
• Quickly mix the wet ingredients as the cooler eggs will cause the coconut oil to reharden or have your eggs be at room temperature before mixing.
• Half the recipe for just one loaf.

FAQ’s

Can you remove the bread from the pans before completely cooling? Yes! The greasing and flouring step is important for this. Run a butter knife along the sides and corners and gently coax is from the pan. I almost always take the loafs out immediately from their pans.

How do you store sourdough discard, snickerdoodle, zucchini bread? Wrap the cooled loaf(s) tightly in tin foil and freeze for up to four months.

Can you make smaller loaf sizes of this bread? Yes! Fill your loaf pan a little over half way full and bake for 30 minutes but check on it around 25 minutes. Keep an eye on your smaller loafs!

Is the batter supposed to be runny? This batter is fairly runny. Have faith but butter and flour your baking pans as directed in the recipe.

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If you love this recipe, I would love if you came back and gave it 5 stars!!!