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.
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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.
What you'll need
- equipment: 9" x 5" baking dish, spatula, mixing bowls, measuring cups and spoons.
- 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.
- 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.
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.
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.
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.
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!
Sourdough Zucchini Bread Recipe
Equipment
- 9 x 5 inch loaf pan
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) fine sea salt
- 2 teaspoons ground cinnamon
- ½ cup (60 g) chopped walnuts
Wet Ingredients
- 1 cup (220 g) light brown sugar
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 2 teaspoons (10 g) vanilla extract
- ½ cup (109 g) vegetable oil
- 1 ¾ cups (220 g) grated zucchini (squeeze out excess liquid)
Instructions
- Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
- Grate the zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts. Set aside.
- In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil with a spatula until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the grated zucchini.
- Pour the batter into the greased baking pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
Video
Notes
- To store: Allow the 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.
Eve says
Does does sourdough discard need feeding before adding to ingredients? And can vegan eggs be substituted?
Amy Duska says
Hi Eve, no this recipe uses unfed starter. I have not used vegan egg replacement in this recipe but I think it would work.