This is a healthy alternative to a delicious loaf of sourdough discard bread. It’s filled with zucchini, sourdough discard, apple sauce, and dye – free sprinkles! And its delicious!
❤️ Why You’ll Love Funfetti Zucchini Bread
It’s hard to believe something so healthy, can taste so delicious. This moist bread has the texture of banana bread and the delicious flavor of Funfetti sprinkles. It is so satisfying and most of all, is something you can feel good about feeding your family.
🍲 Ingredients
Zucchini – Grated to your preferred size but drained well.
Coconut Oil – Melted coconut oil.
Apple sauce – Unsweetened applesauce is best.
Brown Sugar – Or you can use cane sugar.
Sourdough Discard – Unfed, inactive sourdough starter that has been stored in the fridge or left on the counter.
Flour – Unbleached all-purpose flour.
Dye – free sprinkles – Natural, dye free sprinkles so you can feel good about serving this to your kiddo’s !
👩🍳 How to Make Funfetti Zucchini Bread
- Using a grater, grate one large zucchini over a paper towel. I grate half with the large size, and half with the smaller size. Cover the zucchini with a second paper towel and ring out as much of the moisture as possible.
- Transfer the grated zucchini to a large bowl. Add the eggs, applesauce, sourdough discard, brown sugar, and melted coconut oil to a bowl and whisk until everything is combined.
- Add the flour, baking soda, baking powder and salt and whisk until everything is just incorporated and there are no dry bits of flour.
- Fold in your sprinkles.
- Preheat your oven to 350 degrees.
- Pour your batter into a greased loaf pan and bake for one hour until the bread passes the toothpick test.
- Let cool slightly and enjoy!
🪄 Tips and Tricks
- If you don’t have any unsweetened applesauce, you can leave it out and leave the zucchini undrained in the recipe for the extra moisture.
- This is a simple bread that is designed to be made in one bowl. So, there is no need to mix the dry ingredients separately.
🗒 Variations
This bread resembles banana bread the most, just with zucchini. So check out my brown butter banana bread!
🗒 Substitutions
- Applesauce – Undrained zucchini
- Coconut oil – Melted butter
- Brown sugar – Cane sugar/ Maple syrup
🗒 Best served with
- Afterschool snacks
- Summer get-together food
- Dessert table
👝 How to Store Leftovers
Store your leftover zucchini bread in an airtight container or Ziplock bag on your counter for 3 – 4 days.
🤔 Common Questions
Yes! Use a neutral oil or a stick of melted butter.
Yes! Separate the batter into a muffin tin and bake at 400 degrees for 18 minutes.
Funfetti Zucchini Bread
Equipment
- bread knife
Ingredients
- 1 large zucchini, grated about 1 – 1/2 cups
- 2 eggs
- ½ cup melted coconut oil
- ½ cup applesauce
- ⅔ cup brown sugar
- ½ cup sourdough discard
- 1 ⅔ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup dye free sprinkles
Instructions
- Using a grater, grate one large zucchini over a paper towel. I grate half with the large size, and half with the smaller size. Cover the zucchini with a second paper towel and ring out as much of the moisture as possible.
- Transfer the grated zucchini to a large bowl. Add the eggs, applesauce, sourdough discard, brown sugar, and melted coconut oil to a bowl and whisk until everything is combined.
- Add the flour, baking soda, baking powder and salt and whisk until everything is just incorporated and there are no dry bits of flour.
- Fold in your sprinkles.
- Preheat your oven to 350 degrees.
- Pour your batter into a greased loaf pan and bake for one hour until the bread passes the toothpick test.
- Let cool slightly and enjoy!
