Let’s talk about sourdough zucchini bread—a recipe that’s as comforting as a hug from grandma and as versatile as your favorite pair of jeans. It’s lightly sweet, spiced just right with cinnamon, and packed with wholesome zucchini. Oh, and did I mention it’s a brilliant way to use up sourdough starter discard? Waste not, want not!
If you’ve got some leftover sourdough starter hanging out in your fridge and a zucchini that’s been giving you the side-eye from your counter, this is your sign. This recipe is ridiculously easy, irresistibly delicious, and perfectly freezer-friendly for those days when you need something sweet but don’t feel like baking.
Ready to get started? Grab that zucchini and let’s bake some bread that will make you the star of every brunch, snack time, or midnight fridge raid.
Why You’ll Love This Recipe
Perfect Use for Sourdough Discard
Raise your hand if you’ve ever wondered what to do with that sourdough discard you keep accumulating. This recipe is the answer! Sourdough zucchini bread makes great use of that tangy starter, giving the bread a depth of flavor that regular quick bread just can’t match.
A Tasty Way to Incorporate Zucchini
Getting your family to eat veggies can feel like trying to herd cats. Enter this recipe. Zucchini blends seamlessly into the bread, adding moisture without screaming, “I’m a vegetable!” Trust me—your kids (and picky eaters of all ages) will love it.
Quick and Simple Preparation
No fancy equipment? No problem! All you need is a mixing bowl, a spatula, and about an hour to whip up this bread. It’s perfect for beginners and seasoned bakers alike.
Versatile and Freezer-Friendly
This bread isn’t just delicious; it’s also a time-saver. Bake a few loaves, slice them up, and store them in the freezer for later. Whether it’s breakfast, dessert, or a sneaky midnight snack, easy zucchini bread has you covered.
Ingredients Needed for Sourdough Zucchini Bread
Key Ingredients and Their Roles
- Freshly Grated Zucchini: The star ingredient! It adds moisture and a touch of healthy goodness.
- Sourdough Starter Discard: This tangy secret weapon gives the bread a unique flavor and helps reduce food waste.
- Light Brown Sugar: Sweetens the loaf while adding a subtle molasses flavor.
- Warm Spices Like Cinnamon: Because everything’s better with a cozy touch of spice.
Optional Add-Ins
Want to take things up a notch? Toss in some:
- Chopped Walnuts for a satisfying crunch.
- Chocolate Chips or Raisins for a pop of sweetness.
How to Make Sourdough Zucchini Bread
Step 1: Preheat the Oven
Set your oven to 350°F (176°C) and grease a 9” x 5” baking pan. Pro tip: line the pan with parchment paper for easy cleanup.
Step 2: Prepare the Zucchini
Grate the zucchini with a box grater or a food processor. Squeeze out the excess water—seriously, don’t skip this step! Too much moisture can make your bread soggy.
Step 3: Combine Dry Ingredients
In a medium bowl, mix flour, baking soda, baking powder, salt, and cinnamon. Set aside while you tackle the wet ingredients.
Step 4: Mix Wet Ingredients
In a large bowl, whisk together the sourdough discard, eggs, oil, and brown sugar. Stir until smooth and creamy.
Step 5: Incorporate and Bake
Gradually incorporate the dry ingredients into the wet mixture, folding gently to combine. Then fold in the grated zucchini and any optional add-ins. Pour the batter into your prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.
Step 6: Cooling the Bread
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. (If you can wait that long!)
Tips for the Best Sourdough Zucchini Bread
Achieving the Right Consistency
Too wet, and your bread won’t bake through. Too dry, and it loses its charm. Make sure to thoroughly squeeze the zucchini and measure your flour correctly for that perfect texture.
Cold Fermentation Option
For a deeper flavor, refrigerate the batter overnight before baking. This little trick works wonders for the tangy sourdough flavor!
Choosing the Right Baking Dish
A 9” x 5” loaf pan is the gold standard for this recipe. A good-quality pan ensures even baking and a beautiful golden crust.
Storing and Freezing Instructions
Short-Term Storage
Once cooled, store the bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week.
Freezing the Bread
Wrap the cooled bread in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and bring it to room temperature before serving.
Recommended Tools for Sourdough Baking
Essential Baking Tools
- Mixing Bowls: You’ll need at least two—one for wet ingredients, one for dry.
- 9” x 5” Baking Dish: The perfect size for a loaf that bakes evenly.
Helpful Extras for Sourdough Bakers
- Food Processor or Box Grater: To make grating zucchini a breeze.
More Delicious Sourdough Discard Recipes
Looking for more ways to use your sourdough starter discard? Check out these tasty options:
FAQs About Sourdough Zucchini Bread
Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour works great, but your bread might be slightly denser.
How do I know when my bread is fully baked?
Insert a toothpick into the center. If it comes out clean, you’re good to go.
What can I use instead of walnuts if I’m allergic?
Try sunflower seeds or leave them out entirely—this bread is versatile!
Can I freeze the batter instead of the baked loaf?
Freezing batter isn’t ideal. Bake the loaf, then freeze it for best results.
Why is it important to drain the zucchini before adding it to the batter?
Zucchini holds a lot of water, which can mess with the bread’s texture if not properly drained.
How can I make this recipe gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Moist Sourdough Zucchini Bread Recipe
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- Wet Ingredients:
- 1 cup sourdough starter discard
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup light brown sugar
- Additional Ingredients:
- 1 1/2 cups freshly grated zucchini excess water squeezed out
- Optional add-ins:
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips or raisins
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (176°C) and grease a 9” x 5” loaf pan. Line with parchment paper for easy removal.
- Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor. Squeeze out excess water using a clean kitchen towel or paper towels.
- Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk the sourdough starter discard, eggs, oil, and brown sugar until smooth and well combined.
- Combine and Fold in Ingredients:
- Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix. Fold in the prepared zucchini and any optional add-ins like walnuts or chocolate chips.
- Bake the Bread:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- For a deeper sourdough flavor, refrigerate the batter overnight before baking.
- Properly drain zucchini to avoid soggy bread.
- Store baked bread in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
- Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.
There you have it—sourdough zucchini bread that’s moist, flavorful, and packed with love. Whether you’re a sourdough pro or just dipping your toes into the discard world, this recipe is a keeper. So grab your sourdough starter discard, shred that zucchini, and let’s bake magic.
And don’t forget—sharing is caring! Bake a loaf (or three) and share the joy with friends and family.
