Sourdough Zucchini Bread
Sourdough zucchini bread is a moist, flavorful quick bread that’s the perfect way to use up extra zucchini and your sourdough discard. Lightly spiced with cinnamon and nutmeg and packed with tender shreds of zucchini, this bread is a delicious breakfast, snack, or anytime treat.
If you’re looking for creative ways to use your sourdough starter beyond bread, this zucchini bread is a must-try! The sourdough discard doesn’t make this bread taste sour—it simply adds depth of flavor and enhances the texture, making it extra soft and tender.
This is a quick bread recipe, meaning it gets its rise from baking powder and baking soda rather than fermentation. But the addition of sourdough discard adds a wonderful complexity and a touch of richness you won’t get in traditional zucchini bread. It’s one of those simple recipes that you’ll find yourself making again and again!
Why you’ll love this recipe
- Great way to use sourdough discard – No waste here! This recipe makes the most of your starter.
- Easy to make – No fancy techniques or long fermentation times. Just mix, bake, and enjoy!
- Moist and flavorful – The zucchini keeps the bread soft, while warm spices and sourdough deepen the flavor.
- Perfect for extra zucchini – Whether you have a garden overflowing with zucchini or a few extras from the store, this bread is a great way to use them up.
If you love this sourdough zucchini bread, you’ll definitely want to try more sourdough quick breads! My sourdough banana bread is another favorite, packed with warm spices and the natural sweetness of ripe bananas. For a fall-inspired treat, my sourdough pumpkin bread is a must-bake. And if you’re looking for something portable, my sourdough lemon muffins are perfect for grab-and-go snacking!
How to make sourdough zucchini bread
This quick bread comes together easily with just a few simple steps. For the full recipe and measurements, be sure to check out the recipe card below!
Step 1: Prep the oven and pan
Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or nonstick spray. This helps ensure the bread releases easily after baking.
Step 2: Grate the zucchini
Use the small holes of a box grater to shred the zucchini. There’s no need to squeeze out the moisture—this helps keep the bread nice and soft.
Step 3: Mix the batter
In a large mixing bowl, whisk together the wet ingredients until smooth. In a separate bowl, whisk together the dry ingredients. Gently fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain. Stir in the grated zucchini and chopped walnuts (if using). Be careful not to overmix—this helps keep the bread tender.
Step 4: Bake
Pour the batter into the greased loaf pan and spread it evenly. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Step 5: Cool and enjoy
Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature!
Storage Tips
- At room temperature – Cover and store for 1-2 days on the counter.
- In the fridge – Store in an airtight container for up to 5 days.
- Freezing – Wrap the loaf tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Zucchini Bread
This sourdough zucchini bread is soft, spiced, and perfect for using up extra sourdough discard and garden zucchini! An easy, one-bowl quick bread that’s great for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 medium zucchini grated
- 1/2 cup sourdough discard 100% hydration
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup applesauce
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
Instructions
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Preheat the oven to 350 F.
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Grease a 9×5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
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Grate the zucchini and set aside.
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In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
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Add in the eggs, and vanilla and whisk until combined
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In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and fold until just barely combined together.
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Fold in the shredded zucchini and chopped walnuts.
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Evenly spread the batter into the prepared bread pan.
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Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool for 10-15 minutes in the pan, and then turn out of the pan (carefully) onto a wire rack to finish cooling.
