Chocolate Sourdough Zucchini Cake

Chocolate, sourdough and zucchini. At first I wasn’t sure those three words belong together, but after making this chocolate sourdough zucchini cake on repeat…they do! After baking and sampling with dollops of the ethereal chocolate whipped cream, I kept coming back throughout the day for just one more nibble. I couldn’t stop after just one piece. This chocolate sourdough zucchini cake is rich with a deep chocolate flavor and has a perfectly moist crumb (thank you zucchini).Top it with chocolate whipped cream and it’s pretty much perfection.

Jump to Chocolate Sourdough Zucchini Cake Recipe

Sourdough Discard

If you’ve followed my site for long, you know how much I love sourdough. I have many favorite sourdough recipes using sourdough starter. This Babka or my favorite no-knead bread are, well, favorites. This zucchini cake benefits from the leftover sourdough discard that I almost always have hanging out in the back of my fridge. I don’t like to waste the excess flour/water from feeding my sourdough starter. Instead I find ways to incorporate discard into baked goods. The older the discard (the longer it’s been sitting out), the stronger the sourdough flavor. I typically prefer a mild sourdough flavor in sweet baked goods, like this sourdough blueberry crumb cake or these brown butter sourdough chocolate chip cookies. I don’t mind as strong of a flavor in these discard rolls or these amazing sourdough pretzel bites. Whatever your preference, this is the perfect cake to add some sourdough discard. It is moist, fluffy and delicious.

Zucchini

We love zucchini at our house. I make this favorite zucchini bread often and we love sautéd zucchini as a side for our dinner many weeknights. When we want to use zucchini in a dessert, though, this chocolate sourdough zucchini cake is it. I love that this recipe has you shred the zucchini and immediately toss it into the batter—no squeezing out excess water required. It definitely makes it super quick to throw together. And don’t worry, zucchini is the perfect vehicle to increase the moistness of the cake. If you shred it finely on a box grater, you (or your picky eaters) won’t even know it’s there. Promise!

Chocolate Whipped Cream

Whipped cream is my favorite in all forms, but this chocolate whipped cream topping takes it up a notch. While this chocolate zucchini cake can definitely stand on its own, the chocolate whipped cream is absolutely amazing. It is the perfect deep chocolate flavor, not too sweet and so good you won’t mind the extra step of pulling out the beaters and licking them clean! We love to top each slice of cake with a scoop of chocolate whipped cream for an extra decadent bite.

9 by 13 pan

My favorite pan to bake this zucchini cake in is a 9 by 13 pan. I love this USA pan (affiliate link), because it is non-stick and bakes the cake so evenly. I typically like to bake desserts in smaller pans (too tempting!), but this one is worth the larger pan. It is perfect for a crowd and I can even trick myself into thinking this is healthy…it’s mostly vegetable, right?!

If you’re looking for the perfect way to use up zucchini and sourdough discard, this chocolate sourdough zucchini cake is it. Perfect to serve at a family gathering or just for fun, it is worth picking up some zucchini and starting up your sourdough starter again just for this cake. Chocolate sourdough zucchini heaven!

Chocolate Sourdough Zucchini Cake

Frequently Asked Questions

What can I substitute for sourdough discard?

If you want to make this recipe without sourdough discard, you can increase the flour to 1 1/2 cups and increase the buttermilk to 3/4 cup.

Can this sourdough zucchini cake be made in a smaller pan?

Yes. This recipe works well in an 8 by 8 pan, (affiliate link). Just cut the ingredients in half and bake at the same temperature. Check for readiness of the zucchini cake a few minutes early. The smaller size may bake a bit quicker.

Should I squeeze out the liquid from my zucchini?

Some recipes call for squeezing out the excess liquid and water in zucchini, like this zucchini bread. Zucchini has a very high water content (over 90%) which can affect the texture of some baked goods if not squeezed dry. This is a very moist zucchini cake and one of the benefits of it is not having to wring dry the shredded zucchini (though you can if you want to).

What are the best recipes to use sourdough discard?

Sourdough discard (the byproduct of sourdough starter) can be used in small quantities in most baked goods. I don’t like to waste food or discard, so I add it to many of my recipes. Some of my favorite discard recipes are these sourdough discard rolls or pretzel bites. This sourdough discard blueberry crumb cake is delicious too. It’s so easy to add some discard to pancakes or waffles for breakfast. Sourdough discard works especially well in these sourdough cheddar biscuits with a nice hearty soup.


Chocolate Sourdough Zucchini Cake

Amy
Chocolate sourdough zucchini cake is rich with a deep chocolate flavor, perfectly moist crumb and topped with a downright delicious chocolate whipped cream. The perfect cake for a party or family gathering.
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 1 9 by 13 cake

Ingredients
  

Chocolate Sourdough Zucchini Cake

  • 2 large eggs
  • 1/2 cup buttermilk see recipe notes
  • 1/2 cup vegetable oil or any neutral flavored oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup sourdough discard see recipe notes
  • 1 Tablespoon vanilla extract
  • 1 cup all purpose flour about 5 oz
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups finely shredded zucchini

Chocolate Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Chocolate Sourdough Zucchini Cake

  • Preheat the oven to 350 degrees and prepare a 9 by 13 pan, affiliate link, by spraying with non-stick cooking spray.
  • Finely shred the zucchini on a box grater until you have 2 cups of shredded zucchini. Set aside.
  • In a large bowl, whisk together the eggs. Add the buttermilk, oil and granulated sugar. Whisk to combine. Pour in the sourdough discard and vanilla extract. Whisk until completely incorporated and smooth.
  • In a small bowl, use a fork to incorporate the flour, cocoa powder, salt, baking soda and baking powder. Fluff with a fork until completely combined.
  • Pour the dry ingredients on top of the liquid ingredients and mix together with a wooden spoon or spatula. Add the shredded zucchini and mix together until just incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes. Stick a knife or toothpick in the middle of the cake to check for doneness. The cake will be very moist, rise and spring back lightly when touched with your finger. Once baked through, allow the cake to cool.

Chocolate Whipped Cream topping

  • Using wire beaters, whip together the heavy cream, cocoa powder and powdered sugar until thick and creamy. Add the vanilla extract and mix until incorporated. Dollop on top of each slice of cake.

Notes

Buttermilk Substitution: Mix together 1/4 cup sour cream with 1/4 cup milk and replace for the buttermilk if you don’t have it on hand.
Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard.
Flour: When I measure flour, my 1 cup weighs about 5.3 ounces.
Keyword beginner sourdough, chocolate cake, chocolate zucchini, sourdough discard, sourdough zucchini cake,, zucchini cake

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Brown Butter Sourdough Chocolate Chunk Cookies

I think it was at the beginning of the pandemic a year and a half ago – when people were going crazy putting sourdough discard in everything – that I first heard of adding sourdough discard to cookies. Now I don’t bat an eye at adding sourdough discard into recipes and it has produced some pretty amazing bakes i.e.: sourdough blueberry crumb cake, I’m looking at you! In the beginning, I did have a few misses with an overly-sour flavor that just wasn’t the flavor I wanted. As I’ve baked more and more with sourdough discard, I love creating recipes with the addition of discard. These brown butter sourdough chocolate chunk cookies are no exception. The brown butter combined with the sourdough discard (or bubbly starter) adds such a complex and delicious flavor. I wish I was eating one right now! Thin and crispy or thick and chewy, these brown butter sourdough cookies are only about half an hour away from this screen to your stomach.

Jump to Brown Butter Sourdough Discard Cookies

Brown Butter in Sourdough Discard Cookies

Browning the butter is one of the key steps to these sourdough cookies. If you’ve never browned butter before, it’s a pretty simple process. Heat butter over medium heat, stirring every couple minutes. It is easiest to use a pan with a white bottom, but you can also use a darker bottom pan. As the butter heats it will start to brown. This can take 5-10 minutes, so it’s important to watch closely. Brown butter can easily turn into burned butter if you don’t watch it and that is no good for cookies! Once you notice little brown bits on the bottom of the pan take it off the heat. It will smell nutty and delicious. Pour the butter with the brown bits into a bowl to cool a bit before using in the cookie dough.

Sourdough Discard in Cookies

In working with sourdough discard recipes, I have found some recipes complement the discard and enhance the flavor. Other recipes don’t necessarily need sourdough discard, but they are a great vehicle for using up sourdough discard so it doesn’t go to waste while still tasting delicious. This is the case with these Brown Butter Sourdough Chocolate Chunk Cookies. Brown butter cookies don’t necessarily need sourdough discard (plenty of recipes out there don’t call for sourdough discard in their cookies) but these cookies taste amazing with the discard. The brown butter complements the discard and makes for a deliciously complex cookie that you can feel good about. No waste, plus a delicious flavor. The sourdough discard in this recipe is made from starter that is 100% hydration. If you use discard that is fed at a different hydration, you may need to add more or less flour to the cookie dough.

Thin and Crispy or Thick and Chewy Cookies?

There is one simple trick for turning a thick and chewy cookie into a thinner and crispier cookie. Less flour! I prefer my cookies to puff up, be a little bit thick and gooey in the middle with crispy edges. The flour called for in this recipe is the perfect amount for a thick and chewy cookie. If you want to make these thinner and crispier…which is also super delicious, reduce the flour by 1/3 cup. Only add 1 cup of flour instead of the 1 1/3 cups flour and you will get cookies that look like this. Still delicious, just spread a bit thinner with a crispier bite. Either way, these brown butter sourdough chocolate chunk cookies are delish.

Convection Bake for Cookies

I have waxed poetic before about using convection bake when baking cookies. I make a lot of cookies (my kids run a little bake shop that sells awesome cookies and yours truly helps them create the recipes, etc…). Convection bake is one of the secrets to a delicious crispy edge with a gooey or chewy middle. If you have convection bake on your oven, use it! If you don’t have convection, you can increase the temperature by 25 degrees (400 degrees Fahrenheit for this recipe) and preheat your oven for 15-20 minutes to get it really hot. 

Chilling the Dough

The brown butter in the dough is warm and melted which means that these cookies will spread even more in the oven if you don’t chill the dough. If I’m in a hurry, which let’s face it, I usually am when it comes to chocolate chip cookies, I’ll stick the bowl of dough into the freezer for 15 minutes. It is just long enough for the dough to firm up a bit, which helps solidify the fats. This will help the cookies hold their shape while baking. If you want even better flavor, you can chill the dough for up to 24 hours in the refrigerator. This dough also freezes well. Shape the dough into balls and freeze. When you’re ready to bake, pull the dough balls out of the freezer and set them out for 10-15 minutes to thaw a bit, then bake according to the recipe directions. 

Chocolate Chunks, Dark Brown Sugar and Sea Salt

I love using dark chocolate chunks in these cookies. They add a yummy pop of rich chocolate flavor that complements the brown butter. Dark brown sugar is another key ingredient to these cookies. Can you use light brown? Yes, you can. However, the dark brown sugar complements the sourdough and brown butter flavor much better than regular brown sugar. If you can grab some dark brown sugar, do it (though not having any wouldn’t keep me from making these cookies). Adding a sprinkle of flaky sea salt (affiliate link) also takes these cookies to next-level deliciousness! You can also use chocolate chips in these cookies if you don’t have chocolate chunks on hand.

Cookie Scoop

My grandma gifted me this cookie scoop many, many years ago (affiliate link). It has made hundreds and thousands of cookies and held up so well. I use it for scooping mini muffin batter with these banana muffins, scooping meatballs and of course cookies. It is the perfect size and I highly recommend investing in one of these if you are cookie connoisseur. And if you don’t have sourdough discard on hand and want some awesome chocolate chip cookies, check these favorites out here.

If you love using sourdough discard and a deep, complex cookie flavor, these cookies are for you! They are chewy, rich and downright delicious. These cookies are kind of addicting, it was hard to stop at one or two. My kids gobbled them up and didn’t even know they had sourdough discard in them. I hope you love them too!

Brown Butter Sourdough Chocolate Chunk Cookies

Thick, chewy and deep flavor – these brown butter sourdough chocolate chunk cookies are perfect to satisfy your sweet tooth. Add a sprinkle of sea salt for a more complex flavor or a little less flour for a thinner, crispier cookie.
Prep Time 10 mins
Cook Time 7 mins
Chill Time 15 mins
Course cookies, Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sourdough discard see recipe notes
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cup all purpose flour see recipe notes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks or chocolate chips
  • flaky sea salt if desired

Instructions
 

  • Brown Butter: Heat the butter in a pan or pot on the stove over medium heat. Swirl the butter around and stir every few minutes until little brown flecks are on the bottom of the pan and the butter smells nutty and delicious. Be careful not to overheat as it can burn the butter. Pour the brown butter along with all the little brown bits on the bottom of the pan into a medium sized bowl and let sit for 5 minutes to cool.
  • Add the dark brown sugar and granulated sugar to the bowl with the brown butter. Stir to combine.
  • Mix in the egg yolk, sourdough discard and vanilla extract. Mix together with a spoon until the mixture turns light and fluffy.
  • Add the flour, baking soda, baking powder and salt to the middle of the bowl. Mix together using a light hand so the flour mixture is evenly dispersed throughout the dough.
  • Add chocolate chunks (or chips) and stir into the dough.
  • Place the whole bowl into the freezer and chill the dough for 15 minutes. It is possible to bake these cookies right away, but they will not be quite as puffy and will spread a lot more than the chilled dough. You can also chill the dough in the refrigerator for up to 24 hours or freeze the dough in small balls. Let the balls come back to "chilled" temperature before baking.
  • Preheat oven to 375 degrees convection. Scoop the dough into balls and place onto a parchment lined baking sheet (my favorite linked here, affiliate link), about 12 cookies per baking sheet. Sprinkle the top with flaky sea salt if desired.
  • Bake cookies at 375 degrees convection for 6 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400 degrees for 6-8 minutes.
  • Repeat with the remaining cookie dough and enjoy!

Notes

Substitutions: This recipe has the best flavor with dark brown sugar. You can substitute for light brown sugar, but the cookies may have a little more sourdough tang.
Sourdough Discard: I feed my starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
Flour: This recipe has been tested with more and less flour. If you want a thinner and crispier cookie, use 1 cup of flour. If you prefer a thicker cookie, use 1 2/3 cup flour. I’ve found 1 1/3 cup flour to be perfect for the way we like our cookies. FYI: When I scoop flour, 1 cup is about 5 oz.
Keyword beginner sourdough, chocolate chip cookie, cookies, sourdough discard

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Sourdough Carrot Cake Loaf

Something about this time of year with the warmer weather, flowers pushing their way out of the ground and birds singing in the trees makes me want to pull out my pans and whip up a loaf of quick bread. I have some delicious recipes on my site; this sourdough zucchini bread, gingerbread snack cake and this delicious applesauce bread, not to mention some favorite muffin recipes. But springtime and Easter season have me eyeing carrots and dreaming about a nice slice of carrot bread. Last year I made these carrot cake muffins for our Easter dessert. This year, I decided to mix in some of my sourdough discard to make a loaf of carrot cake bread and let me tell you, it is delicious!

Jump to Sourdough Carrot Cake Loaf Recipe

Shredding the Carrots

One of the biggest tips about this carrot cake: please do not use the shortcut of “pre-shredded” carrots at the grocery store. I have made this mistake before and the bread just doesn’t have the same texture. Pre-shredded carrots get all crunchy and don’t melt into the bread like freshly-shredded carrots do. The best carrots for this recipe are traditional, large and long carrots. You can also use baby carrots in a pinch. Shred your own carrots, please! I use a food processor (affiliate link) to make quick work of the carrots, but you could also use a cheese grater for good results. The carrots melt into the quick bread, giving it beautiful pops of orange and delicious flavor.

Sourdough Discard

Not all sourdough discard is created equal. Some discard might have been sitting around in your fridge for a week or two and some is only a day or two old. I prefer to use a “young” discard because it isn’t quite as strong as an older discard. I like a light sourdough flavor instead of a strong flavor in my carrot loaf. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.

Mixing the Loaf

Don’t let the long list of ingredients scare you off. This bread is super quick and will come together in just a few minutes. The hardest part is shredding up the carrots (and that isn’t very hard). Whisk together the dry ingredients in a bowl with the spices. Add the carrots and mix until the carrots are lightly floured. To a liquid measuring cup (affiliate link…I use it almost daily and it’s my favorite), mix together the sourdough discard, vegetable oil, yogurt, eggs and vanilla extract. Slowly add the liquid ingredients to the dry ingredients and mix until just combined. 

Baking Tips

One of my favorite tips when baking quick breads is to keep the heat high for the first few minutes of baking and then reduce the temperature. This activates the rising agents and gives the bread a nicely domed top. I also like using a 9 by 5 pan (affiliate link) for this bread, though it would probably work in an 8.5 by 4.5 pan too (just be careful not to overfill it).

Cream Cheese Icing

This sourdough discard carrot loaf is amazing without any cream cheese icing, and you can definitely serve it that way. However, I love cream cheese icing that just gives a hint of cream cheese but isn’t overpoweringly “cream cheesy.” This icing fits the bill. It is rich, buttery and has just a hint of cream cheese flavor that pairs beautifully with the carrots and spices in this loaf. If you’re looking for a little extra luxurious taste, whip up this cream cheese icing and top the loaf with it. The carrot loaf with the icing puts this recipe dangerously into the “yearly family tradition” category. It is that good. 

Sourdough Carrot Cake Loaf would make the perfect addition to your Easter spread. We also love it for a spring dessert or an afternoon snack. It looks delicious, tastes divine and is just all around a yummy bake. I hope you love it as much as we do!

Sourdough Carrot Cake Loaf

A delicious loaf of spiced, carrot-flavored quick bread made with sourdough discard and perfect for any carrot-cake lovers. The creamy topping adds a delicious sweetness to this moist carrot cake loaf.
Prep Time 15 mins
Cook Time 55 mins
Course Bread, Dessert, Snack
Cuisine American
Servings 1 9 by 5 loaf

Ingredients
  

Carrot Cake Loaf

  • 1 1/2 cups carrots, shredded see recipe note
  • 1 1/2 cups all purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup sourdough discard see recipe note
  • 1/3 cup vegetable oil any neutral flavored oil works
  • 5 Tablespoons plain yogurt sour cream can be substituted in a pinch
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped nuts or dried fruit optional

Cream Cheese Topping

  • 4 Tablespoons unsalted butter softened
  • 1 oz cream cheese softened
  • 1 cup powdered sugar
  • 1-2 Tablespoons heavy cream as needed
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions
 

Carrot Cake Loaf

  • Preheat oven to 425 degrees.
  • Shred the carrots in a food processor (affiliate link) or grate them on a box grater. Set aside.
  • To a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Add the shredded carrots and mix with a spoon to combine.
  • To a large measuring cup (affiliate link and my favorite), whisk together the liquid ingredients: vegetable oil, plain yogurt, eggs and vanilla extract.
  • Pour the liquid mixture on top of the flour/carrot mixture and gently stir to combine. Add 3/4 cup chopped fruit, nuts or a combination of both if desired.
  • Line a 9 by 5 loaf pan with parchment paper or use a good quality non-stick loaf pan (affiliate link).
  • Spread the carrot cake loaf batter into the prepared pan. Bake for 10 minutes at 425 degrees. Then reduce the temperature to 350 degrees and continue baking for 45-50 minutes. Insert a toothpick or sharp knife in the center to check for doneness. If it comes out "clean" with no crumbs, it is ready. If it comes out wet, let it bake for another few minutes and check again.
  • While the loaf cools, prepare the cream cheese topping.

Cream Cheese Topping

  • To a small bowl, whip the unsalted butter and cream cheese together until light and fluffy. Add the powdered sugar and a tablespoon of heavy cream. Whip together. Add the vanilla extract and a pinch of salt. Continue whipping until light and fluffy. Add a little more heavy cream as needed if the topping is too thick.
  • Spread the cream cheese topping on the cooled loaf and enjoy!

Notes

Carrots: The best carrots for this recipe are traditional, large and long carrots. Peel and grate them (or use a food processor) for best results. You can also use baby carrots. I do not recommend pre-shredded carrots which you can buy at the grocery store. They do not hold the moisture needed for this recipe and don’t melt into the loaf as well.
Sourdough Discard: I prefer to use fresh sourdough discard (or even young sourdough starter) in this recipe. I find it doesn’t give an overpowering “sour” aftertaste to the finished loaf. If you want more sour flavor, use discard that has been sitting longer in your fridge.
Keyword beginner sourdough, carrot cake, carrot cake loaf, quick bread, sourdough discard

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Sourdough Blueberry Crumb Cake

My family has shopped at Costco since I was a child. I was actually brought home from the hospital to Kirkland, Washington (Costco’s headquarters city) where my parents lived at the time. That name may sound familiar to you if you’ve shopped at Costco, because Kirkland is the “Costco” store brand. My grandma used to buy us Costco muffins (you know those giant muffins that are more like cake than muffin?!) and I would always, always pick blueberry. I love the taste of the tart blueberries mixed with a sweet muffin. The minute I cut into this sourdough blueberry crumb cake I had a childhood flashback to those Costco muffins. This cake is thick and full of blueberries. It also has considerably less sugar than a Costco muffin and is jam-packed with tart blueberries. The crumb topping takes it over the top and had me coming back for “tastes” throughout the day. If you are also a fan of blueberry muffins, you’ve got to try this sourdough blueberry crumb cake.

Jump to Sourdough Blueberry Crumb Cake Recipe

Sourdough Discard or Sourdough Starter?

If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and breads to put it into. The sourdough discard enhances the flavor and creates less kitchen waste. Not all sourdough discard is created equal, though. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard.

Fresh or Frozen Blueberries?

My local Kroger had a great deal on blueberries this past week, so I used fresh blueberries in this sourdough blueberry crumb cake. The fresh blueberries gave this crumb cake delicious flavor. If you can, I recommend using fresh blueberries. If fresh isn’t not an option, you can use frozen blueberries. Truthfully I don’t always have fresh blueberries on hand and more often than not have a bag of frozen berries available. Toss the frozen blueberries in 1-2 teaspoons of flour, lightly coating them before stirring the berries into the cake mixture. This helps so they don’t all fall to the bottom of the cake and will be more evenly dispersed throughout. I’ve made this sourdough blueberry crumb cake with fresh and frozen blueberries and it’s delicious both times. The frozen blueberry cake did take a little more time to bake, so be prepared to add on 5-10 minutes of bake time if you use frozen blueberries.

Blueberry Crumb Topping

One of the things that sets this cake apart is the delicious crumb topping. Melt the butter, add in the dry ingredients and mix together with a spoon until you get a thick and crumbly topping. Use your fingers to sprinkle the crumb topping all over the top of the cake. I also like to dot the top of the cake with a few more fresh blueberries, pressing them in between pieces of crumb topping so that there is blueberry in every bite. Once this crumb topping is baked up, it makes the perfect sweet, crumbly crust. My four year old could be found sneaking pieces of crumb topping all. day. long. And I don’t blame him. It is GOOD!

Baking the Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake takes a little over an hour to bake. It bakes up nice and tall and can be cut into 16 good sized pieces. Preheat the oven to 350 degrees and bake the crumb cake for a little over an hour. I like to check on the cake after about 55 minutes (oven temperatures can vary). If the cake is jiggly in the middle, keep baking for another 10 minutes. I’ve found that my cake needs about 65-75 minutes to bake all the way through. If you are using frozen blueberries it may take a little bit longer than if using fresh blueberries.

I love this sourdough blueberry crumb cake. It is not overly sweet (you can add a little more sugar if you want a sweeter cake) and the blueberry really shines through. The cake rises beautifully and would be perfect for a family brunch, to pull out as a special after-school snack or even to drink with a cup of tea on a snowy day. If you are a blueberry muffin lover like me, add this recipe to your “to-make” list. It’s delicious.

Sourdough Blueberry Crumb Cake

Sourdough blueberry crumb cake is a lightly sweetened cake made with sourdough discard, studded with sweet blueberries and topped with a sweet crumb topping. Perfect for breakfast, brunch or a snack, this crumb cake is delicious!
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Crumb Topping

  • 6 Tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup all purpose flour

Sourdough Blueberry Cake

  • 1.5 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 3/4 cup sourdough discard or bubbly sourdough starter
  • 1/2 cup buttermilk see recipe notes for substitutions
  • 2.5 cups fresh blueberries see recipe note for frozen blueberries

Instructions
 

Crumb Topping

  • Melt 6 Tablespoons of butter. Add the sugar, vanilla, cornstarch, salt and flour. Mix together until it forms a moist, crumbly topping. Set aside the crumb topping for later.

Sourdough Blueberry Cake

  • Preheat oven to 350 degrees.
  • To a small bowl, add the flour, cornstarch, baking soda, salt and baking powder. Fluff together with a fork. Set aside.
  • Using a stand mixer or a handheld mixer, mix together the softened butter and granulated sugar until light and creamy.
  • Add the egg, egg yolk and vanilla. Mix again, scraping the sides and bottom as needed until fully incorporated, light and fluffy.
  • Pour ¾ cup sourdough discard (direct from the fridge or use ripe sourdough starter) and add to the bowl. Mix together.
  • Add the flour mixture and mix until just incorporated. Pour in the buttermilk and mix until smooth.
  • Add 2 cups of fresh blueberries (reserving ½ cup for topping) to the batter and stir lightly to combine. See recipe note if using fresh blueberries.
  • Line an 8 by 8 pan (my favorite, affiliate link) with parchment paper. Pour blueberry cake mixture into the pan and spread evenly.
  • Sprinkle the crumb mixture on top of the cake, spreading it evenly and breaking up clumps with your fingers as you go. Dot the top with the reserved ½ cup of blueberries.
  • Bake the cake for 60-75 minutes until baked through. Once the cake has stopped jiggling in the middle, take a sharp knife and stick it straight in the middle of the cake. If it has batter on it, continue baking a few more minutes. If it comes out clean, the cake is finished baking.
  • Cool and slice to serve. The cake stores well at room temperature for a day or two or can be frozen for longer storage.

Notes

Buttermilk: If you don’t have buttermilk on hand, you can substitute 1/4 cup milk mixed with 1/4 cup sour cream.
Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries work too in a pinch. If using frozen blueberries, toss them in 1-2 teaspoons of flour and then gently stir into the batter. This helps the blueberries spread throughout the cake and not sink to the bottom. Using frozen blueberries may also increase the baking time about 10 minutes. 
Keyword blueberry, crumb cake, snack cake

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Gingerbread Snack Cake with Sourdough Discard

Gingerbread has always been one of my favorite holiday flavors. As a kid living in Europe with my family, I grew up going to German Christmas markets: stalls filled with nutcrackers, handmade trinkets and intricately iced “Lebkuchen” (gingerbread). I was always intrigued by the sweet and spicy smell and the delicious flavor. This sourdough gingerbread cake evokes so many of those Christmas childhood memories and will make your whole house smell like Christmas. It is a soft and tender crumb, jam-packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard. My kids especially love this sourdough gingerbread snack cake and always ask for extra whipped cream. It takes me back to my childhood Christmas memories and is the perfect snack cake to eat all winter long.

Jump to Gingerbread Snack Cake with Sourdough Discard Recipe

Sourdough Discard in Gingerbread Cake

A word of warning: not all sourdough discard is created equal, age makes a difference. The discard that has been sitting in my fridge for a week or two gives a lot more “tang” to this cake. For some recipes you will want to taste that sourdough flavor. For this recipe, I prefer to use sourdough discard that is only a day or two old, so it cuts down on the tang. My family didn’t even know there was sourdough in this recipe. You can also use bubbly sourdough starter if you want in this gingerbread snack cake and it should work well. If you want to taste the tangy sourdough along with the gingerbread spices, go ahead and use up that 2 week old discard from your fridge. It will still taste delicious.

Blackstrap Molasses

Molasses is made out of sugar cane, and it is categorized depending on how many times the sugar cane syrup has been boiled and then extracted. The first boiling/extracting is light molasses. Second boiling/extracting is dark molasses and third boiling/extracting produces Blackstrap molasses (affiliate link). It is the most concentrated molasses and has a bittersweet flavor on its own. Typically you will find the “light” molasses in a regular grocery store. Health food stores and some grocery stores will often carry blackstrap molasses due to the concentrated nutrients found in it. In this cake, I love the flavor the blackstrap molasses brings when combined with the sugars. It gives a depth of delicious molasses flavor that pairs so nicely with the spices. If you don’t have blackstrap molasses on hand, you can substitute it for regular molasses (it just might not have as “punchy” of a flavor).

A Few Gingerbread Snack Cake Tips:

  1. The first step in making this gingerbread snack cake is to mix very hot (nearly boiling) water with the molasses. This helps break down the sugars in the molasses and lets it fully incorporate into the cake batter. 
  2. I use one bowl for this gingerbread snack cake. I add my spices directly to the center of the bowl and mix them in before adding in the sourdough discard and flour. I like to go with “less cleanup”, and with four kids, we always have a lot of dishes. You can find some of my other favorite one-bowl recipes: here, here and here.
  3. I like to bake this cake at 400 degrees for the first ten minutes and then reduce the temperature and continue the bake. This hot temperature activates the baking powder in the cake, giving it a beautiful domed top. 

Deep Gingerbread/Molasses Flavor

If you really want the deep gingerbread flavor, this cake needs to cool completely before serving. As the cake cools, the flavors bloom and turn into the perfect mix of molasses/gingerbread heaven. If I am making this cake for my family, we will often snack on a piece fresh out of the oven…and then wait for it to cool and have another slice. We like to top it with whipped cream (fresh is best, but we don’t always have heavy whipping cream on hand), and it is just delicious. I hope you enjoy it too!

Gingerbread Snack Cake with Sourdough Discard

A soft and tender crumb, jam packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard: the perfect Christmas snack cake.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 1 cake

Ingredients
  

  • 1/3 cup very hot water
  • 1/3 cup blackstrap molasses can substitute regular molasses
  • 2/3 cup light brown sugar can also use dark brown
  • 3 Tablespoons granulated sugar
  • 1/3 cup vegetable oil any neutral flavored oil works
  • 1 egg
  • 1/4 cup plain greek yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup sourdough discard see note
  • 1 cup all purpose flour

Instructions
 

  • Preheat the oven to 400 degrees. Lightly coat an 8 by 8 pan with cooking spray or a parchment sling.
  • To a liquid measuring cup, add 1/3 cup water. Microwave it until very hot or almost boiling. You can also do this on the stovetop. Add the molasses to the hot water and mix together. Set aside.
  • To a medium-sized bowl, add brown sugar, granulated sugar and oil. Mix together with a wooden spoon. Add the egg and mix.
  • Add the molasses/water mixture, mixing as your pour it in (this helps temper the egg if the molasses mixture is still very hot). Continue mixing until completely incorporated.
  • Add the salt, baking soda, baking powder, cinnamon, ginger and cloves directly to the middle of the bowl and mix together, taking care not to splash any of it out of the bowl.
  • Add the greek yogurt and sourdough discard. Mix together. Then add the flour and mix until just combined.
  • Pour the mixture into your greased pan and bake at 400 degrees for 10 minutes.
  • After 10 minutes, reduce the oven temperature to 350 degrees and bake for another 30-40 minutes until the center is no longer jiggly and a toothpick inserted in the center comes out clean.
  • Allow to cool before serving. This gingerbread snack cake deepens in flavor as it cools. Serve with a sprinkling of powdered sugar or fresh whipped cream. Enjoy!

Notes

Not all sourdough discard is created equal. For best results, use discard that is only a few days old at the most. You can also substitute ripe, bubbly sourdough starter for the discard in this recipe.
Keyword gingerbread, sourdough

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Pretzel Bites with Sourdough Discard

You guys know how much I love sourdough, right? It is one of my favorite things to bake with. I love the smell of fresh yeast, the light tang of the dough and the quality of the bread. I also love developing and baking recipes with my sourdough discard. It’s the perfect way to boost the flavor in a roll, biscuit or even pancakes and waffles. These sourdough discard pretzel bites are the best of the best when it comes to sourdough baking. They are light, fluffy and use up some of that discard lurking in the back of your fridge. Come on…I know it’s back there…just waiting for the perfect recipe to be used in. This is it!

Jump Directly to Pretzel Bites with Sourdough Discard Recipe

Why Use Sourdough Discard in Pretzel Bites? 

I am not a fan of food waste. I try to find uses for almost everything in my kitchen, and I enjoy meal planning to use up all the random veggies I have at the end of the week. This same thought process goes for sourdough discard. I love that this recipe helps me do my part in decreasing food waste by utilizing the sourdough discard. Truthfully, I keep discard in my fridge just so I can make this recipe—it is that good! If you don’t have discard in your fridge, go ahead and sub fresh sourdough starter. It will work too. 

Instant Yeast Helps the Pretzel Dough Rise

Discard in this recipe refers to refrigerated sourdough culture that is past its prime and over-ripe. it won’t have the same properties as a fresh, young, bubbly leaven (or sourdough starter). The cultures are often sluggish and do not produce the same rise as a bubbly starter would. Because of this, the pretzel dough benefits from the addition of instant yeast (affiliate link: I buy my yeast at my local mill, so look around to price check ). I love instant yeast for its fool-proof nature, but if you only have active dry, that’s okay too. Just proof it with a little warm water and sugar, wait 5 minutes and you should be good to go. The instant yeast gives the dough a quick rise while the sourdough discard gives a slight depth of flavor to the pretzel bites.

Baking Soda Wash

One of the unique things about these sourdough pretzel bites is the baking soda wash that is applied to the pretzels before baking in the oven. This gives the pretzels a golden brown, crunchy exterior with a soft, chewy middle that is just delicious. The baking soda wash is so simple and perfect for those little fingers that want to help you in the kitchen. Heat up ½ cup of water in the microwave until very hot (almost boiling but not quite). Add in a Tablespoon of baking soda (watch for the mixture to fizz up). Stir vigorously until the baking soda is completely combined with the water. Then brush the mixture using a pastry brush (affiliate link) onto each pretzel bite. Let the pretzel bites rise for 10-15 minutes while the oven preheats and then bake to perfection.

Brush on that Butter and Top or Dip to Perfection

Don’t skip over this step when making these sourdough discard pretzel bites. Keep on brushing the melted butter on top of the hot pretzel bites until it is all used up. The butter helps the toppings adhere and gives a delicious flavor to the pretzel bites. It’s worth it. Promise. Once the pretzels are fully covered in butter and toppings, enjoy them hot. They definitely do taste best eaten right away. We also like dipping them in cheese sauce or this yummy honey mustard sauce

  • Dipping sauce: 2 Tablespoons mayonnaise, 2 Tablespoons Dijon mustard and 2 Tablespoons honey

Perfect Recipe to Bake with Kids

If you’re looking for a particularly kid-friendly recipe, this one is it. You can mix up the dough with your child or ahead of time and then after the dough’s first rise, let them help you roll the pretzels into logs, cut them up into bites and brush with the baking soda mixture. Kids can be so hands-on in this recipe and they love brushing the tops of the pretzels with melted butter and toppings at the end…not to mention eating them! Definitely check this recipe out if you are looking for a fun afternoon baking with your kids.

Double the Recipe to Make a Batch of Pretzels Too

While I am partial to the pretzel bites, this dough does make delicious pretzels too. My kids seem to love shaping the pretzels and playing with the dough, so I often double this recipe and shape half into pretzel bites and let them shape the other half into pretzels. Cut the dough into 8 pieces. Roll each piece and shape into a U. Fold over, twist around and then bring the ends down and pinch into the bottom part of the dough (see pictures for visual). Brush with the baking soda wash, bake for 9 minutes at 500 degrees, brush with melted butter and toppings and you have some delicious sourdough discard pretzels. These pretzel are yummy and fun for kids to make, though I really am partial to the pretzel bites; the perfect chewy, “pillowy” goodness in one bite.

Sourdough Pretzel Bites Make the Perfect Snack

Sourdough discard pretzel bites are the perfect snack. They are small, perfect to feed a crowd and absolutely delicious. I love how easy these are to customize so everyone can enjoy their perfect pretzel bite. Go find that sourdough discard in the back of your fridge and enjoy an ethereal soft, crispy sourdough discard pretzel bite. Yum!

Pretzel Bites with Sourdough Discard

Crispy, chewy and delicious pretzel bites made with sourdough discard. Perfect for a crowd or a snack. Top with your favorite toppings and enjoy!
Prep Time 15 mins
Cook Time 8 mins
Course Snack
Cuisine American
Servings 32 pretzel bites

Ingredients
  

Pretzel Dough

  • 1/2 cup sourdough discard or bubbly sourdough starter, 145 grams
  • 3/4 cup lukewarm water 175 grams
  • 1 teaspoon granulated sugar 5 grams
  • 2 teaspoons instant yeast 7 grams
  • 1 teaspoon salt 5 grams
  • 2 cups all purpose flour* 285 grams, plus more for rolling

Baking Soda Wash

  • 1/2 cup hot water
  • 1 Tablespoon baking soda

Toppings

  • 4 Tablespoons unsalted butter melted
  • 2 teaspoons salt for topping
  • 1/4 cup parmesan cheese if desired
  • 1/4 cup cinnamon sugar if desired

Instructions
 

  • To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
  • Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
  • Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
  • Line a baking sheet with parchment paper.
  • Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
  • Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
  • Heat ½ cup of water in the microwave until almost boiling. Add 1 Tablespoon of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
  • Using a pastry brush, brush each pretzel bite with the baking soda/water mixture.
  • Preheat the oven to 500 degrees. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
  • Bake the pretzel bites for about 8 minutes until crisp and lightly brown on the outside.
  • While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
  • As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
  • Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.

Notes

*Flour: You may need more or less flour than called for in this recipe depending on the percentage of flour and water your sourdough discard has. Check for readiness of the dough by rolling the dough into a ball in your fingertips. If it forms a ball with just a little sticky residue on your fingers, you can stop adding flour. If it is very sticky, add a little more flour about a Tablespoon at a time.
Substitutions: Bubbly sourdough starter can be substituted for sourdough discard. Alternatively, if you don’t have sourdough discard on hand, the discard can be omitted and you can increase the flour to 2 1/3 cups the water to 1 cup of water in the recipe. Keep the other ingredients the same.
 
Keyword pretzel bites, pretzels,

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The Best Zucchini Bread with Sourdough Discard

I had big dreams this year of planting a large beautiful garden and watching it grow all summer long. This did not happen. My big beautiful garden did not grow very well this summer (thank you bunnies, weird weather and a somewhat last-minute long-distance road trip that kept me from tending to the garden much throughout the summer). I was hoping for big, beautiful zucchini to sautee as a side to any meal, turn into our favorite zucchini boats or make many loaves of this amazing zucchini bread. This zucchini bread is light, tender, fluffy and uses up some of the sourdough discard that I always seem to have lurking in the back of my fridge. Lucky for me, my local farmers market and grocery store carry lots of zucchini this time of year.

Jump Ahead to The Best Zucchini Bread Recipe

Sourdough Discard in Zucchini Bread

If you have zucchini coming out your ears and sourdough discard taking over your fridge, this recipe is for you! I love using sourdough discard in recipes, not only for the little tang it gives but also because I’m not a fan of wasting food. This recipe uses ½ cup of sourdough discard directly from your fridge (you can also use bubbly sourdough starter) and it enhances the flavor of this delicious zucchini bread. If you don’t have sourdough starter, don’t worry. You can still make an awesome loaf of zucchini bread: Omit the sourdough starter. Add 2 cups of flour instead of 1 2/3 cups and 1/4 cup of milk to the batter. That’s it. I made both recipes side by side (pictured above) and both were delicious. You don’t need sourdough starter to make this delicious loaf, but if you have it on hand, it is the perfect way to use up some of your sourdough discard.

Wringing Out the Zucchini 

Did you know that 1 cup of chopped zucchini is made up of 90% water? Because of this high water content, it’s important to wring out the zucchini a bit before adding it to the recipe. The pictures below show the easy way I do this. Take a box grater, shred the zucchini and then use a paper towel to wring the zucchini. I give it about three squeezes over my sink and call it good. This little extra step will help your zucchini bread to turn out perfectly moist and delicious.

Baking Temperature and Time

One of the tricks I’ve learned over the years I’ve been baking is to bake quickbreads, like zucchini bread, at a high temperature for the first 10 minutes and then reduce the temperature to finish the longer bake time. The high heat helps activate the baking powder giving a nice lift and rounded dome shape to your loaf of zucchini bread. This zucchini bread takes about an hour to bake. I like to stick a knife or toothpick in the center to see if it’s completely baked all the way through. Depending on the temperature of your oven it may need more or less time.

Quick Mix. Long Bake. Delicious Zucchini Bread

Whatever way you slice it, this zucchini bread is delicious. It is tender, moist and perfect to gift this time of year. It is my kids’ favorite way to eat zucchini. They do eat other preparations of zucchini, though maybe not as willingly. If I only had to make one zucchini bread recipe for the rest of my life, this would be the one. It is that good! I hope you enjoy it too.

The Best Zucchini Bread with Sourdough Discard

Amy
Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.
Prep Time 15 mins
Cook Time 1 hr
Course Bread, Snack
Cuisine American
Servings 1 loaf of zucchini bread

Ingredients
  

  • 1 lb zucchini
  • 1 2/3 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 cup sourdough discard
  • 2 eggs
  • 1/3 cup vegetable oil
  • 5 Tablespoons Greek Yogurt (sour cream can be substituted in a pinch)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit and line an 8.5 by 4.5 loaf pan (you can also use a 9 by 5 loaf pan) with parchment paper.
  • Wash 1 lb of zucchini and chop off the ends. Use a box grater (affiliate link) to shred the zucchini. Grab a sheet or two of paper towel. Add the shredded zucchini to the middle of the paper towel and wrap the zucchini up to form a ball. Squeeze the paper-towel ball of zucchini over the sink 2-3 times to wring most of the water out of the zucchini. Continue this process until you have 1 ½ cups of shredded zucchini.
  • To a bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.
  • In a liquid measuring cup, measure out ½ cup of sourdough starter. Add the eggs, vegetable oil and greek yogurt. Stir well to combine.
  • Add the liquids to the dry ingredients. Mix together with a fork or spoon until just combined (over-mixing will result in tough zucchini bread and nobody wants that).
  • Pour the zucchini bread batter into the prepared loaf pan and bake for 10 minutes at 425 degrees. This helps ensure a nicely domed loaf of bread.
  • After 10 minutes reduce the temperature to 350 degree Fahrenheit. Bake for 45-55 minutes. Insert a toothpick or sharp knife into the center of the bread to check if it is ready. If it comes out clean with no streaks of batter, it is ready! If it has streaks of wet batter, bake it a little longer and check again.
  • Allow the zucchini loaf to cool for 10 minutes before removing from the loaf pans. Move the loaf to a cooling rack and cool completely before digging in. Enjoy!

Notes

To make an absolutely amazing loaf of zucchini bread without the sourdough discard, omit the sourdough discard. Increase the all purpose flour to 2 cups. Add ¼ of milk  to the liquid ingredients before mixing with the batter.
 

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Light and Fluffy Sourdough Discard Pancakes

This recipe is specifically formulated to be used with sourdough discard.

Pancakes bring back a flood of childhood memories. My dad loves pancakes. I think they are his all time favorite food. Pancakes, hot off the griddle with butter and maple syrup (the fake stuff…cringe!). I remember many Saturday mornings sitting on the counter and mixing up some Bisquick to make pancakes together. I loved pancakes as a kid and I love pancakes now as an adult, though my taste buds have changed in favor of more flavor, real maple syrup and adding in some sourdough discard for a subtle tang. 

Make the Batter the night before or the morning of

These sourdough discard pancakes are really delicious. The batter can be made the night before for a quick morning breakfast or you can whip them up the morning of if you don’t want to plan ahead and have a hankering for pancakes on a lazy Saturday morning. The sourdough discard in these pancakes gives them a delicious tang that is more pronounced if you let the batter sit overnight. I love a recipe that will use up sourdough discard and one that tastes so good. 

One other benefit of using sourdough discard in these pancakes is the tenderness the discard brings to the pancakes. The batter may feel thick (you can thin it out a bit with some extra milk or buttermilk if you want), but it bakes up light and fluffy, just the way you want a delicious pancake.

You can also use fresh sourdough starter instead of discard

If you don’t have sourdough discard in your fridge and would rather use sourdough starter or fresh discard from a sourdough starter, that will work too. Just add the same amount of starter as you would discard and you will be good to go.

I always like buttering my griddle before plopping on some batter. The sizzling sound of morning pancakes and the buttery crust that forms may be one of my favorite parts of good pancake. I love topping my pancakes with pure maple syrup, but any old topping will do. My mom doesn’t like maple syrup and instead prefers them with butter and jam. Whatever you choose to top them with, they are delicious…and guess what…my pancake-loving dad likes them too! Even though he may still be partial to his “fake” maple syrup. It’s okay. They will taste good no matter what you put on them.

Light and Fluffy Sourdough Discard Pancakes

Yield: About 12 pancakes, I often double this recipe for my family of six and freeze any leftovers

Time: 10 minute mix, 20 minute bake in a pan or griddle

Ingredients:

Night Before:

  • ¾ cup sourdough discard
  • 1 cup buttermilk, shaken
  • 2 eggs
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons melted butter
  • 2 cups all purpose flour

Morning of:

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Directions:

  1. The night before you intend to make the pancakes, mix together sourdough discard, buttermilk, eggs, sugar, vanilla, melted butter and flour. Cover and let sit overnight in the fridge. 
  2. The morning of making the pancakes, take your batter out of the fridge and mix in the baking soda, baking powder and salt. If you want to make the entire pancake recipe the morning of, whisk all the ingredients together now.
  3. Preheat your griddle or pan to medium-low heat.
  4. Butter your griddle/pan and using a ¼ cup measuring cup, place batter onto pan in a circle. The batter will be a little bit thick. Cook until the bottom is brown and bubbles are forming on the top of the pancake and then flip to cook on the other side. Each pancake takes about 4 minutes total.
  5. Continue with the rest of the batter and serve with butter, fresh fruit and maple syrup. Enjoy!

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The Best Blender Crepes

Recipe Notes: This recipe also has an option for using sourdough discard in the crepe batter. If you are looking for other sourdough discard recipes you can find them here.

When I was a kid, my family had a special crepe maker that was probably 20 years old. You would dip the appliance in crepe batter and then it would cook the crepe quickly. We used it over and over again to have crepe “parties” or breakfast for dinner where we would slather our crepes with butter, powdered sugar and sometimes even whipped cream, strawberries and chocolate. We would often have another pan or two going on the stove so we could make as many crepes as possible for our night of crepe making. Those days have long since passed and I’m pretty sure that crepe maker was donated, but my love of crepes is still going strong.

Do you roll or fold your crepes?

Savory or Sweet?

I remember visiting France as a high school senior and enjoying crepes with savory fillings as well as the sweet crepes. Cheese, meat and sometimes sautéed mushrooms or onion…yum! Crepes have endless possibilities and make for a very fun breakfast, lunch or dinner depending on when you make them.

This crepe recipe is so simple. A blender makes it so easy to dump in the ingredients, blend them together and get to making some delicious crepes. If you warm a couple of frying pans the process goes much quicker in making all the crepes. Place a pat of butter in the pan and listen to the crepe batter sizzle as your pour and swirl the batter around the pan. It may be a little bit of a learning curve, but keep trying. They are worth it. I like to set out toppings with fresh whipped cream, strawberries (or any kind of fruit), powdered sugar, syrup and sometimes some chocolate sauce to drizzle on top if we are having sweet crepes. 

Sourdough Discard Crepes

If you have been using a sourdough starter to make sourdough bread, chances are you have discard piling up in your fridge. I’ve included a recipe for sourdough discard blender crepes as well, which is such a great use of the discard. Sourdough discard gives a little bit of tang to the crepes which compliments the sweet or savory so well. My kids love them both ways and I love being able to use up some of the sourdough discard I seem to always have on hand in my fridge!

I have made a lot of crepes in my life and this recipe is my favorite. It is super simple using a blender and they taste so good. I like putting a little pat of butter down in the pan and cooking them over medium-low heat. Oftentimes the first crepe in the pan doesn’t come out quite right. Don’t let that discourage you. Someone will eat it 🙂 Once you get a rhythm going they are simple and delicious. Don’t be afraid to give them a try!

The Best Blender Crepes

Yield: 8-10 crepes, depending on the size of your pan (I like to double this recipe for a family of six)

Time: 5 minute mix, 20 minute cook

Best Blender Crepes Ingredients:

  • 3 eggs
  • 1 cup flour, all purpose or whole wheat
  • 1 cup milk
  • ¾ cup water
  • 1 Tablespoon honey or sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 Tablespoons melted butter, plus extra for cooking
  • Strawberries, whipped cream, powdered sugar, maple syrup, etc… for topping

Sourdough Discard Crepe Ingredients:

  • 3 eggs
  • ½ cup sourdough discard, stirred down
  • ½ cup flour, all purpose or whole wheat
  • 1 cup milk
  • ¼ cup water
  • 1 Tablespoon honey or sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 Tablespoons melted butter, plus extra for cooking
  • Strawberries, whipped cream, powdered sugar, maple syrup, etc… for topping

Directions:

  1. In a blender, mix together all the ingredients (except for the toppings). 
  2. Blend on high for 1 minute.
  3. Heat a pan over medium-low heat.
  4. Add butter to the pan and let it melt.
  5. Pour some crepe batter in the pan. Lift the pan up and swirl the batter around the pan until it covers the entire pan. Cook about 1-2 minutes and then flip and cook for 30 seconds to a minute on the other side. Repeat with remaining batter.
  6. Top crepe with strawberries, syrup, whipped cream or anything else you would like. Enjoy!

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Sourdough Cheddar Biscuits

This recipe is specifically written to use sourdough discard. I keep discard in my fridge specifically for discard recipes.

Quick, easy, melt-in-your-mouth and only takes 25 minutes? Sign me up please! I like to serve these biscuits in place of a dinner roll, or we dunk them in soup or serve with a salad. Sometimes you just need a little something extra to go with dinner and these are my new go-to, savory dinner biscuits.

Sharp, cheesy, flavor In these savory biscuits

Sharp cheddar cheese provides the cheesy flavor in these biscuits. Use a good quality sharp cheddar that you already love. If you have another type of sharp cheese you want to try here, you can do that too. I have found that cheese will often mellow in flavor when you bake with it, so I like to use a sharp flavor to start which will translate into the perfect cheesy flavor in the biscuits. The cold sourdough discard gives these biscuits a little tang that marries so well with the cheese flavor. I think cheese and sourdough are just meant to go together. Check out these crispy discard crackers that marry that same cheese and sourdough flavor if you love the combination.

How do these biscuits get their rise?

The combination of the baking powder and cold sourdough discard give these biscuits a beautiful rise in the oven. The heavy cream and light hand when mixing results in a tender and fluffy biscuit. What more could you ask for in a quick addition to the dinner table? 

Grate the cheese and then mix it in with the dry ingredients before adding the cold sourdough discard and the heavy cream. I find it easier to use a light hand when mixing if I’ve already added in the cheese and it makes the cheese more evenly dispersed throughout the biscuits. 

Shape the biscuits into a circle before cutting like a pizza

Shape the sourdough cheddar biscuits into one large circle and cut them into slices with a bench scraper (affiliate link), as you would cut a pizza or a pie. Keep the dough about an inch to an inch and a half thick and pat into a circle. Using the bench scraper, make one swift move to cut the biscuit for a better rise. These biscuits are a little dangerous because you can have them on your table in just about 20 minutes and they taste amazing straight from the oven.

These sourdough cheddar biscuits are gobbled up by my family every time I make them with everyone begging for seconds. Somehow they always seem to be the star of the show…no matter how much time I’ve spent on the rest of the meal. We like to eat them plain, with a little butter or even jam (is that weird?!). I hope you love them too!

Sourdough Cheddar Biscuits

Yield: 8 biscuits

Time: 10 minute mix, 13 minute bake

Ingredients:

  • 1 cup (5 oz) all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 overflowing cup (about 4.5 oz) shredded sharp cheddar cheese
  • 1 cup (about 9 oz) sourdough discard 
  • ½ cup (5 oz) heavy cream 

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a bowl, mix together flour, baking powder and salt. 
  3. Shred a little over 1 cup of sharp cheddar cheese and add to the flour mixture. I always shred my own cheese because I think it has a better flavor and texture but you could use pre-shredded cheese too.
  4. Add 1 cup of cold sourdough discard and ½ cup of heavy cream. Gently mix to combine. If the biscuits are too crumbly to hold together, add a little more cream.
  5. Flour your counter and gently dump biscuit dough on the counter. Knead once or twice, being careful not to overwork the dough. Form into a circle about an inch to an inch and a half thick.
  6. Using a bench knife (affiliate link) or a sharp knife, cut the biscuits into eight wedges.
  7. Line a baking sheet with parchment paper and set each biscuit on the paper spread a little bit apart.
  8. Bake for 13 minutes at 425 degrees until lightly browned and baked through. Enjoy!

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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