Description
This easy sourdough discard recipe is packed with zucchini, eggs, cheese, and savory fillings like onion and ham. Soft, flavorful, and never soggy thanks to my exact zucchini-draining method, it’s perfect cut into squares for meal prep, lunchboxes, parties. Enjoy warm or at room temperature.
Ingredients
- 5 large eggs
- 50g sourdough starter (active or discard)
- 90g (about 1/2 cup) light olive oil
- 100 g all-purpose flour
- 2 tsp baking powder
- 2 medium zucchini (appx. 250g), trimmed, grated and drained-well to weigh 170-180g
- 75g diced onion
- 75 g diced deli ham (Italian ham or smoked ham)
- 75g grated white cheddar cheese
- 2 tbsp. minced chives
- Salt & freshly ground black pepper, to taste
For garnish:
Extra grated zucchini, ham, and 1 tbsp. minced chives
Instructions
- Preheat oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper (flat sides with overhang, not crumpled in the corners).
- In a large bowl: whisk the eggs.
- Whisk in the sourdough starter, followed by the olive oil.
- Add flour and baking powder; mix until smooth and lump-free.
- Fold in grated zucchini, onion, ham, cheddar cheese and chives. Season with a pinch of salt and pepper.
- Pour mixture into prepared pan and smooth the top. Evenly sprinkle some extra grated zucchini, ham, and chives over the top for decoration.
- Bake for 35–40+ minutes, or until the top is golden brown, the center is set when lightly pressed, and a toothpick inserted into the middle comes out clean.
- Let cool in the pan for 10 minutes. Use the parchment overhang to lift up the zucchini slice; transfer to a wire rack to finish cooling.
- Cut into 16 squares, to serve.
