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Sourdough zucchini bread slices on a plate.

Sourdough Zucchini Bread Recipe

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 10 slices
Calories: 340kcal
Author: Amy Duska

Equipment Needed

  • 9 x 5 inch loaf pan

Ingredients

Dry Ingredients

  • 2 cups (240 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.
    Grated zucchini in a colander.
  • 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.
    Zucchini bread batter in a bowl with a spatula.
  • 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.
    Sourdough zucchini bread batter in a baking dish.
  • Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
    Sourdough zucchini bread slices on a plate.

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.

Nutrition

Serving: 1slice | Calories: 340kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 311mg | Potassium: 233mg | Fiber: 2g | Sugar: 22g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg