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Sourdough Courgette Cake slices on a black slate board.

Sourdough Courgette Loaf Cake (Zucchini Bread With Discard)

If you’re after a bake that’s equal parts wholesome and zesty, this Sourdough Courgette Loaf Cake With Lime Glaze delivers big time (for my readers across the ocean, you'll probably recognise it as Sourdough Zucchini Bread). Packed with grated veg and finished with a sweet citrus drizzle, it is the perfect way to use up sourdough discard and sneak in some greenery.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Worldwide
Servings 16 slices
Calories 214 kcal

Equipment

  • 2 lb Loaf Tin

Ingredients
 
 

  • 220 g courgette zucchini, coarsely grated
  • 250 g plain flour all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 150 g light brown sugar
  • 2 eggs large
  • 110 g neutral oil like vegetable or sunflower oil
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 120 g sourdough discard 100% hydration
  • 60 g pistachio nuts roughly chopped, optional
  • zest of 2 limes
  • 90 g icing sugar powdered sugar
  • 1-2 tablespoon lime juice

Instructions
 

  • Preheat the oven to 170°C. Grease and line a 2-lb loaf tin with parchment paper sling.
  • Place a coarsely grated courgette in the centre of a clean kitchen towel, gather the corners together, and twist it over the sink to squeeze extra moisture from the courgette. Set it aside.
  • In a medium bowl, combine the flour, salt and baking powder.
  • In a separate large mixing bowl, beat sugar and eggs, using an electric handheld mixer, for approximately 2 minutes, until sugar starts dissolving and the mixture turns pale and creamy.
  • Add the oil, vanilla bean paste and sourdough discard and beat again for approximately 30 seconds.
  • Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined (some white flour streaks are ok, at this point).
  • Add the grated courgette, pistachio nuts and lime zest, and fold them gently into the batter, ensuring no more dry flour pockets remain.
  • Scoop the batter into the prepared loaf pan and place in a preheated oven for 60-70 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
  • Leave the cake to cool in the cake tin for 15-20 minutes, before transferring it onto a cooling rack to cool down completely. To make the icing, mix the powdered sugar with lime juice, adding more juice for drizzleable consistency, as needed.
  • Once the courgette cake has cooled down to room temperature, drizzle the lime glaze all over the top, and leave it to set before slicing.

Nutrition

Calories: 214kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 20mgSodium: 138mgPotassium: 112mgFiber: 1gSugar: 15gVitamin A: 73IUVitamin C: 3mgCalcium: 49mgIron: 1mg
Keyword Sourdough Courgette Loaf Cake, sourdough discard cake, Sourdough Discard Loaf Cake, Sourdough Discard Zucchini Bread, Sourdough Zucchini Bread, Sourdough Zucchini Bread with Glaze, Sourdough Zucchini Lime Bread
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