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
As an Amazon Associate I earn from qualifying purchases. This in no way impacts my recommendations.
- 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
Sourdough Zucchini Bread
EQUIPMENT
Before You Begin
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) fine sea salt
- 2 teaspoons (4 g) ground cinnamon
- ½ cup (60 g) chopped walnuts
Wet Ingredients
- 1 ¾ cups (220 g) grated zucchini
- 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) avocado oil
INSTRUCTIONS
- Preheat oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan.
- Grate 1 ¾ cups (220 g) grated 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 2 cups (240 g) all-purpose flour, 2 teaspoons (8 g) baking powder, ½ teaspoon (2 g) baking soda, 1 teaspoon (5 g) fine sea salt, 2 teaspoons (4 g) ground cinnamon, and ½ cup (60 g) chopped walnuts.
- In a separate bowl, mix 1 cup (220 g) light brown sugar, 2 large eggs, ½ cup (125 g) sourdough starter discard, 2 teaspoons (10 g) vanilla extract, and ½ cup (109 g) avocado oil with a spatula until smooth. Pour the wet ingredients into the dry 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.
NOTES
- Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoon.
- Flour: All-purpose flour can be substituted with bread flour.
- Long Ferment: After mixing and pouring the batter into the baking dish, you can cold ferment it in the fridge overnight. Just be sure to cover it until you're ready to bake.
- Discard Recipes: This recipe is designed to use leftover sourdough discard for added flavor and to reduce food waste. However, you can use an active starter if that's what you have on hand.
- Measuring Ingredients: Our recipes are developed using a kitchen scale for precise measurements. Measuring cups can lead to inconsistent results, so keep that in mind if you’re not using a scale.
- To store: Allow the bread to cool completely, then cover and store at room temperature for 1–2 days or in the refrigerator for up to 7 days.
- To freeze: Wrap the cooled loaf in plastic wrap, followed by aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
For the long ferment, would you leave out the baking soda? I always struggle to get it to incorporate after a long ferment and we end up with baking soda bits.
I would leave out the zucchini and the baking powder and soda and let the batter ferment for a few hours before transferring it to the fridge overnight. When you're ready to bake, prepare the zucchini, toss it with the baking powder and soda and then mix it into the batter before you pour it into the baking tin. This should help them incorporate into the batter more easily.
Made this recipe multiple times. It is so good! And so easy.
One question: it seems that my bake time is always longer than what it states in the recipe. The top gets a little crunchy while the inside still has to cook. I thought this was true when I did the overnight ferment and the batter went cold into the oven but when I baked it right away - the bake time was also much longer. Any thoughts on how I can fix this?
Hi Giovanna, have you tested your oven to make sure it is heating to the proper settings?
Can I use coconut oil in stead of avocado oil?
Yes, you can!
This recipe (like so many of hers that I have tried) was perfect!
What is the meaning of the term discards?
I would think you would never have discards in any sourdough recipe as the dough is always completely used.
Discard refers to a portion of the sourdough starter that is removed and not used in a recipe. It is typically done during feeding or refreshing the starter to maintain its balance and prevent excessive growth. Discarding a portion helps control the overall quantity of starter and allows for regular feeding and maintenance.
Did you use einkorn flour or can I substitute it for all purpose flour
I used all-purpose flour.
Made this today, with my first discard starter! I made 1 1/2 batch (based on the shredded zucchini) used coconut oil and made cupcakes. They required 30 minutes.
My husband ate 3 right out of the oven! He could not stop raving! Thank you so much for all you do!
This is a keeper recipe!
Thank you Lizy 🙂
Love this zucchini bread! It isn't oily like a lot of recipes and it can be long fermented. During the long ferment, does the sourdough starter ever go after the brown sugar instead of the flour making it not as easily digestible?
I'm not sure but I would think that it would just help to multiply the yeast as it ferments.
I made this zucchini bread for my first time and wow it was delicious, I made a loaf for our neighbour and she is always asking for more lol
Thank you for all of your recipes
SO YUMMY!! For those like me who can't help but make everything "healthy" and are wondering how it would go-- I used all whole wheat pastry flour, replaced eggs with flax eggs, subbed 1/2 the oil with applesauce, and reduced the sugar by almost 1/2 (and used coconut sugar), and they turned out perfect. Admittedly, many people would enjoy them sweeter, but all of my kids loved them!
Amy-- your instructions are so clear and easy to follow, and the weighted measurements are so so helpful! I'm slowly working my way through your sourdough recipes and we are loving everything!