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Sourdough Discard Banana Zucchini Bread- One Bowl!

Beth Doyen
A delicious, soft, and fragrant loaf bread for a quick breakfast, afternoon snack, or even a dessert!
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Servings 2 loaves
Calories 350 kcal

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

Instructions
 

  • Preheat your oven to 350 degrees and lightly grease two 9 x 5 loaf pans. Peel bananas and place in a large mixing bowl. Use a fork or potato masher to smash bananas into a paste. Grate one zucchini into the bowl, using the larger grate holes. Add all eggs, vanilla, oil, sourdough starter, yogurt/sour cream, and brown sugar to the bowl and whisk together.
  • Add cinnamon, ginger, cardamom, flour, baking powder, baking soda, and salt to the same bowl. Mix together until large clumps are gone, careful not to overmix the batter.
  • Separate batter into two 9 x 5 loaf pans. Cook at 350 for 55-60 minutes, or until golden brown and toothpick poke comes clean. (Check doneness by poking a toothpick into the middle of the loaf, if the batter is on the toothpick, add more time. If the toothpick is clean, it is done baking.)