Name: Sourdough Zucchini Bread Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 cup chopped walnuts; 1 cup light brown sugar; 2 large eggs; 1/2 cup sourdough starter discard; 2 teaspoons vanilla extract; 1/2 cup vegetable oil; 1 3/4 cups grated zucchini (squeeze out excess liquid)

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible!

This recipe for sourdough zucchini bread is great for using your sourdough discard.

Just like our recipe for sourdough coffee cake and sourdough banana bread, it couldn't be easier to make and you'll love how tender and moist it is.

Recipe highlights

great use for your discard: We love having recipes to utilize sourdough discard. It cuts down on food waste and lends another layer of flavor to the bread.
sneak some veggies into the diet: Let's face it, this is a fabulous and delicious way to get the family to eat more veggies!
breakfast, snack or dessert: This lightly sweetened quick bread can be enjoyed morning, noon or night.

Sourdough zucchini bread slices on a plate.

What you'll need

fresh zucchini: Because the moisture in each zucchini varies so much, we developed this recipe with grated zucchini that has had as much moisture removed as possible. This will help to produce consistent results every time you bake this quick bread.
light brown sugar, eggs, sourdough starter, vanilla extract, oil: One of the great things about this recipe is that you don't have to use an electric mixer. The ingredients are easy to mix with a spatula.

Sourdough zucchini bread wet ingredients on a counter top.

flour, baking soda, baking powder, salt, cinnamon, chopped walnuts: The dry ingredients are whisked together in a separate bowl to make it easier to incorporate them into the wet ingredients, without over-mixing.

Step by step instructions

Step 1: Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" baking pan.

Step 2: Grate the zucchini and squeeze it to release any extra moisture. Leave the zucchini in a colander while you mix the remaining ingredients.

Step 3: Mix the dry ingredients together in a small bowl and set aside.

Step 4: In a large mixing bowl, combine the wet ingredients and stir until the mixture is smooth. Add the dry ingredients to the wet ingredients and stir until combined. Give the zucchini one last squeeze and stir it into the batter.

Zucchini bread batter in a bowl with a spatula.

Step 5: Pour the batter into a greased 9” x 5” baking dish and bake at 350°F for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Sourdough zucchini bread batter in a baking dish.

Step 6: Let the zucchini bread cool for 15 minutes. Run a butter knife around the edges to release them from the dish and transfer the bread to a cooling rack.

Enjoy warm or at room temperature.

Baked sourdough zucchini bread in a baking dish.

How to store and freeze

To store: Allow the sourdough zucchini bread to cool completely. Cover and store leftover bread at room temperature for up to 1-2 days or in the refrigerator for up to 7 days.
To freeze: Wrap the cooled loaf in a layer of plastic wrap and then a layer of aluminum foil. Freeze up to 3 months.
To thaw: Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

Recommended kitchen tools

9" x 5" baking dish (affiliate link)
mixing bowls (affiliate link)

Simple sourdough discard recipes

We love sharing recipes that utilize discard. Browse through our sourdough discard recipes for a little baking inspiration. Here are just a few!