Sourdough Discard Banana Zucchini Bread

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One thing I strive for as mother of 3 young boys (who make huge messes), one being a baby- is less dishes. That is why I love this recipe and the fact that it uses only ONE BOWL! I spend a lot of time in the kitchen cooking and also cleaning, so anything to cut down on some of that cleaning time is a huge win.

I am also ALWAYS looking for ways to use up sourdough discard and incorporate it into different recipes, because I refuse to waste it. It is the mindset of a homesteader, to use everything possible and reduce waste, which, in the end, is saving you money. My husband always says that any money we save, we should look at it as income, since it is something we otherwise wouldn’t have had. As they say, “a penny saved is a penny earned”.

I’ll cut to the chase. Let’s make some banana zucchini bread.

The ingredients:

• 4 over-ripe bananas
• 1 small zucchini
• 1/2 Cup Greek yogurt or sour cream
• 1 Cup sourdough starter, unfed
• 2 Tbsp vanilla extract
• 3/4 Cup avocado or olive oil
• 4 chicken eggs or 3 XL duck eggs
• 2 Cups light or dark brown sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 2 tsp salt
• 2 Tbsp cinnamon
• 1 tsp ginger
• 1 tsp cardamom
• 4 1/2 Cups all-purpose flour
• 2 Cups chocolate chips optional

The process:

Allow the bread to cool for at least one hour before slicing.

HOW TO STORE AND FREEZE:

This bread will stay good at room temperature in an airtight bag for approximately 2-3 days.

If placed in the fridge in an airtight container or bag, the bread will last for approximately 5 days.

My preferred method of storage is to freeze the slices of bread. Place a piece of parchment paper over a sheet pan and spread the slices out on the pan so that they are not touching. Then freeze the slices for 6-8 hrs. Once frozen, add the slices to a freezer bag or container. When you want to eat a slice, pop it in the toaster (on the frozen setting if your toaster has one) for a few minutes and enjoy a warm slice, preferably with butter!