To prepare a vegan zucchini bread with sourdough discard recipe, you will need: Zucchini. You can use any type of zucchini, as long as it isn't mushy. If you want to make it gluten-free, substitute quinoa for the oats. Preheat the oven to 350?F (180?C) and grease an 8 x 8-inch baking pan with non-stick cooking spray. Cut the zucchini in half lengthwise and scoop out the seeds. Place the flesh-side down in the prepared pan. Bake for 20 to 25 minutes or until the top is golden brown. Serve warm.