Another recipe to use up all the extra sourdough discard I seem to hoard in my refrigerator. Light tasting, with just enough spice to keep it interesting, and vegan! Double the recipe to enjoy one loaf now and freeze the second for later.
Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.
Per Serving: 180 calories; protein 3g; carbohydrates 27.9g; fat 6.6g; cholesterol 0.1mg; sodium 162.1mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.