Sourdough Zucchini Bread

This is the best sourdough zucchini bread, made with sourdough starter discard. It is lightly sweetened, subtly spiced with cinnamon, and includes chopped walnuts for a satisfying crunch!

If you happen to have excess zucchini and leftover sourdough starter discard, don't miss out on making this easy sourdough zucchini bread recipe. In fact, why not bake a few loaves and store them in the freezer for later?

Similar to our recipes for sourdough lemon cake, sourdough pumpkin bread, and sourdough banana bread, this recipe is incredibly simple to make, and you'll be amazed by its tender and moist texture.

We love creating recipes that make good use of sourdough discard, as it helps minimize food waste while adding an extra layer of flavor to this quick bread.

This recipe offers a delicious way to encourage your family to consume more veggies too!

Enjoy this lightly sweetened quick bread at any time of the day, whether it's morning, noon, or night.

Ingredients needed

An added convenience of this recipe is that you don't need an electric mixer. The ingredients effortlessly come together with just a spatula, making the mixing process a breeze.

• freshly grated zucchini
• light brown sugar
• eggs
• sourdough starter
• vanilla extract
• avocado oil
• flour
• baking soda
• baking powder
• salt, cinnamon
• chopped walnuts
• chocolate chips or raisins (optional)

How to make it

Step 1: Preheat the oven

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

Step 2: Prepare zucchini

Grate the zucchini using a box grater or a food processor. Use your hands to squeeze the zucchini to release any extra moisture and excess water. Leave the zucchini in a colander while you mix the remaining ingredients.

NOTE: To ensure consistent results with every bake, use grated zucchini that has been thoroughly drained to remove excess moisture. The variation in moisture content of each zucchini can greatly affect the outcome, and our method helps maintain consistency.

Step 3: Mix dry ingredients

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

Step 4: Mix wet ingredients

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 fold it into the batter.

Step 5: Bake

Pour the batter into a greased 9” x 5” baking dish and bake at 350°F (176°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean.

NOTE: The batter can be cold fermented in the fridge overnight after it has been mixed and poured into the baking dish. Keep it covered until you are ready to bake.

Step 6: Cool

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

For storage, once the sourdough zucchini bread has cooled entirely, cover it and keep any leftovers at room temperature for 1-2 days. Alternatively, you can store it in the refrigerator for up to 7 days.

If you wish to freeze the bread, wrap the cooled loaf first in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

To thaw the frozen bread, allow it to thaw overnight in the refrigerator. Once thawed, bring it to room temperature before slicing and serving.

Recommended kitchen tools

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

More sourdough discard recipes:

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

• sourdough brownies
• sourdough chocolate chip cookies
• sourdough banana nut muffins
• sourdough pop tarts