When we first got pregnant with my now 7 year old daughter, we were the first in our friend group to have a baby. This brought so much excitement from our friends and family and we had everyone's full support. I will never forget going to the hospital, and all of our friends were there in the waiting room...for a very long time ha!
Since it was our first we really had no idea how long we would be in the hospital or how long it would be before our daughter actually arrived. When our friends and family found out that we were heading to the hospital, they dropped everything. We went in on a Wednesday afternoon and didn't welcome our sweet girl until Thursday night. I have so many pictures of our friends sprawled out on that waiting room floor, just patiently waiting for our girl with us.
We didn't know any better so I think in that moment, everyone was expecting it to be like the movies--you hear that your friend is having a baby and that baby should be there within a few hours right? Not the case. Our friends were there the entire time and naturally, they were hungry. Thankfully, my mother in law brought snacks--one being her incredible zucchini bread. Now anytime we make it or eat it, it always brings back the sweetest memories.
I don't think I've ever had zucchini bread until I married my husband. Now, it's a spring and summer staple. Because we have such sweet memories with this bread, I wanted to try to make it, but of course add sourdough discard to it. This fun sourdough spin on a classic zucchini bread did just the trick. This recipe will make two loaves, so easy to share with a friend, co-worker, or someone that's getting ready to have a bay ;).
How to make Sourdough Discard Zucchini Bread:
Tools you may need:
Ingredients:
3 Cups of All-Purpose Flour
1 T baking powder
2 tsp cinnamon
1 teaspoon salt
2 eggs
1 1/2 raw sugar
1/2 cup brown sugar
2 1/2 cups of shredded zucchini
2 tsp of vanilla
1/2 cup sourdough discard
1 stick of butter
Instructions:
Preheat oven to 350 and grease the bottom of two loaf pans.
In a medium bowl combine flour, salt, baking powder, and cinnamon. Whisk together and sit aside.
In a mixer, cream butter and sugar. Once combined, add eggs and vanilla and mix.
Add shredded zucchini and mix.
While mixture is on low, add dry ingredients and blend until combined and dough forms.
Divide dough into two pans and bake on 350 for 55 minutes or until you can poke a toothpick into the center and it comes out clean.
Let cool on baking rack and serve.
If you try this recipe, let us know! Tag us on Instagram or Facebook! @freerangefarmhouse
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