A sweet and tart bread made with plenty of summer zucchini, poppy seeds, sourdough discard, and tart Meyer lemons.
Today YumGoggle welcomes Heather from Hezzi-D’s Books and Cooks as our guest contributor. Heather’s blog is about easy weeknight meals and decadent desserts. You can read more about Heather in this Behind the Blog: Blogger Spotlight too.
If you are like me you’ve been looking for ways to use your sourdough discard. I feel guilty when I throw it away so I try to use it at least 2 or 3 times a month.
I’ve made pancakes, waffles, biscuits, English muffins, and several other recipes so I was looking for something different.
A friend of mine gave me several large zucchini so I thought if I could use zucchini and sourdough that would be a total bonus. This recipe for Sourdough Lemon Poppy Seed Zucchini Bread uses both plus I got to use one of my delicious Meyer lemons.
I like that this recipe can be made all at once and doesn’t require rising or resting time like many sourdough discard recipes. That’s because there is some baking powder in the dough which I was totally fine with because I wanted something quick.
Ingredients needed for this recipe:
- baking powder
- brown sugar
- sourdough discard
- Meyer lemon
I had all of the ingredients on hand because they are all pantry staples for me. The only ingredients I may have had to go to the store for would be the zucchini and the poppyseeds but I had both on hand.This sourdough lemon poppy seed zucchini bread not only uses your sourdough discard but many ingredients from your garden or CSA box. #sourdoughdiscard
To make the bread I simply combined the butter and sugars then mixed in the eggs. After that mixture was well combined I stirred in the sourdough discard and the milk.
Then I added the dry ingredients. This results in a dry dough but don’t worry. Finally, I added in the lemon juice and zucchini which yielded the perfect quick bread dough.
I baked mine in mini loaf pans so I could share with friends but you can make it in a single loaf pan as well. It goes into the oven and in under an hour, it’s ready to enjoy.
I love how the tart lemon flavor contrasts with the sweetness of the bread. The zucchini kept the bread moist but you couldn’t taste it at all.
This is a great way to get your kids to eat veggies without them even knowing it.
Pro Tips and Substitutions:
- Don’t have any zucchini? You can substitute grated yellow squash or apples in place of the zucchini. If using apples I usually add cinnamon to the recipe as well.
- You can turn these into muffins by placing them in 12 muffin cups and baking for 18-20 minutes.
- Wait for the bread to cool completely before removing from pans or else it tends to stick to the bottoms and sides.
Find more zucchini recipes on Heather’s blog:
- 6 tablespoons butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs
- ½ cup sourdough discard
- ¼ cup milk
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups shredded zucchini
- 1 Meyer lemon, juiced
- 2 tablespoons poppy seeds
- Preheat the oven to 400 degrees. Grease a loaf pan or 4 mini loaf pans and set aside.
- In a large bowl cream together the butter, sugar, and brown sugar. Add the eggs and mix well.
- Stir in the sourdough discard and the milk and mix until smooth.
- In a medium bowl combine the flour, baking powder, and salt. Add to the bowl with the wet ingredients and mix until a thick batter forms.
- Add the zucchini, lemon juice, and poppy seeds to the bowl and mix until the batter is well combined.
- Pour into the prepared loaf pan or mini loaf pans.
- Bake the loaf pan for 50 minutes or the mini loaf pans for 25-30 minutes. The bread is ready when you stick a toothpick in the center and it comes out clean.
- Remove from the pans from the oven and cool completely on a wire rack before removing from them from the pan.
A Hezzi-D original recipe.