This Sourdough Brown Butter Zucchini Bread is everything you want in zucchini bread and a little more. Brown butter brings a caramelized flavor to this loaf and sourdough discard is used to ferment the batter to make it easy on the belly. This bread has all the nostalgia of Grandma's zucchini bread with a baker's twist to really elevate it!

Nothing says spring like the sweet, juicy burst of fresh strawberries, and this Sourdough Strawberry Shortcake Loaf is the perfect way to celebrate the season. With its tender crumb, subtle sourdough tang, and vibrant strawberry glaze, this loaf brings the best of classic strawberry shortcake into a sliceable, shareable treat. Whether you’re baking for Mother’s Day brunch or just want to enjoy a taste of spring, this recipe is sure to become a favorite.

Bright, tangy, and naturally tender- this "Better Than Starbucks" Sourdough Lemon Loaf is bursting with real lemon zest, fresh juice, and a subtle sourdough tang. The crumb is ultra moist thanks to sour cream, oil, and discard, while the bakery-style glaze sets into a glossy shell. It's nostalgic, elevated, and the perfect way to use up discard. You'll never go back to store bought.