Moist Sourdough Zucchini Bread Recipe
Discover the ultimate sourdough zucchini bread recipe! A moist, lightly sweetened loaf perfect for using sourdough starter discard and packed with fresh zucchini.
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.