Description
A moist and flavorful quick bread that uses sourdough discard, fresh garden vegetables, and crunchy pistachios for a perfect snack or breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/2 cups grated zucchini (squeezed dry)
- 1 cup finely grated carrots
- 1/2 cup chopped pistachios
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup neutral oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
Instructions
- Grate and squeeze all excess moisture out of the zucchini.
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Whisk dry ingredients (flour, leaveners, spices, salt) in one bowl.
- Whisk wet ingredients (eggs, sugars, oil, vanilla, sourdough discard) in another bowl.
- Fold zucchini and carrots into the wet mixture.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fold in pistachios and pour into the loaf pan.
- Bake for 55-65 minutes until a toothpick comes out clean.
- Cool completely before slicing.
Notes
High in fiber from vegetables and nuts, utilizes food waste (discard), and provides long-lasting moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 285 kcal