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Sourdough zucchini bread slices on a plate.

Sourdough Zucchini Bread

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Author: Amy Duska

Equipment

  • 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) avocado 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. (See notes)
  • Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.
Nutrition Facts
Sourdough Zucchini Bread
Amount Per Serving (1 slice)
Calories 340 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 45g15%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

  • 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.
  • 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.