Wet ingredients   

2 c shredded zucchini 

1 1/2 c cane sugar  

1 c sourdough discard

1/3 c olive oil   

 2 large eggs 

 2 tsp fresh ginger grated 

 2 tbls vanilla extract

¾ buttermilk 

2 tsp lemon exract 

Dry ingredients

 3 c AP flour

1 ½ Tsp baking soda

1 Tsp baking powder

1 Tsp pink Himalayan salt

Add all the wet ingredients into a large mixing bowl and stir until combined with a wooden spoon. Add your dry ingredients into the same bowl and mix until just combined. Split the batter between two lightly oiled loaf pans. Bake 375 for 50 minutes or until a toothpick inserted in the center comes out clean. Makes two loaves if you are using modern pans. If using vintage Glass Bake or Pyrex loaf pans this recipe will make three loaves. Your baking time will need to be adjusted to 40 minutes or until toothpick inserted in the center comes out clean.  Makes two loaves.