Every summer, my kitchen counter disappears under a mountain of garden zucchini. As a mom of three, I need recipes that turn that bounty into something my kids actually eat. That’s how this Sourdough zucchini bread became a family staple.
It combines the tangy depth of sourdough discard with sweet, moist zucchini. Honestly, this sourdough zucchini bread recipe saves my sanity every July. It’s simple, nourishing, and made with love.
Plus, a warm slice of sourdough zucchini bread with butter is pure comfort. Let me show you how easy this sourdough zucchini bread really is.
WHY YOU’LL LOVE THIS SOURDOUGH ZUCCHINI BREAD
First, this sourdough zucchini bread uses up your sourdough discard beautifully. Therefore, nothing goes to waste. Second, it stays incredibly moist for days.
Consequently, it’s perfect for busy mornings. Third, the kids devour it without noticing the veggies. Thus, you sneak in extra nutrition effortlessly.
Finally, this sourdough zucchini bread freezes like a dream. You’ll always have a wholesome snack ready to go.
INGREDIENTS YOU’LL NEED
Gather these simple ingredients for your sourdough zucchini bread:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Sourdough discard | 1 cup |
| Grated zucchini | 2 cups |
| Brown sugar | ¾ cup |
| Neutral oil | ½ cup |
| Eggs | 2 large |
| Baking soda | 1 tsp |
| Cinnamon | 1 tsp |
| Salt | ½ tsp |
SUBSTITUTIONS & VARIATIONS
You can easily tweak this sourdough zucchini bread. For instance, swap brown sugar for honey. Also, add chocolate chips for a treat version of sourdough zucchini bread.
Try walnuts for crunch. If you lack discard, use active starter. Furthermore, a gluten-free flour blend works in this sourdough zucchini bread too.
STEP-BY-STEP INSTRUCTIONS
First, preheat your oven to 350°F. Grease a loaf pan. Then, grate the zucchini and squeeze out excess water.
Next, whisk flour, baking soda, cinnamon, and salt. In another bowl, mix sourdough discard, sugar, oil, and eggs. Therefore, combine wet and dry ingredients gently.
Fold in the zucchini. Pour the batter into the pan. Bake for 55-60 minutes. Finally, cool before slicing your sourdough zucchini bread.
PRO TIPS FOR SUCCESS
Don’t overmix the batter for your sourdough zucchini bread. Also, squeeze that zucchini well; otherwise, the bread gets soggy. Use a toothpick to test doneness.
Let this sourdough zucchini bread cool completely for clean slices. Moreover, toast slices for extra texture.
STORAGE & REHEATING TIPS
Store your sourdough zucchini bread at room temperature for three days. Wrap it tightly. For longer storage, freeze slices for up to three months.
Reheat in the toaster or microwave. Consequently, this sourdough zucchini bread tastes fresh anytime.
WHAT TO SERVE WITH THIS RECIPE
Serve this sourdough zucchini bread with salted butter. Pair it with coffee or milk. Also, a smear of cream cheese is lovely.
Add fresh fruit for a balanced breakfast. Thus, this sourdough zucchini bread fits any meal.
FAQS
Can you make zucchini bread with sourdough?
Yes. Sourdough discard adds moisture, tenderness, and subtle tang to zucchini bread without needing yeast. Simply fold ½ to 1 cup of unfed sourdough discard into your wet ingredients and slightly reduce the added liquid or flour to keep the batter balanced.
Should I leave the skin off the zucchini for zucchini bread?
Leave it on. The skin is thin, softens completely while baking, and adds color, nutrients, and structure. Only peel very large, overgrown garden zucchinis with thick, tough skin.
What not to add to sourdough bread?
Raw pineapple, kiwi, or papaya: They contain enzymes (like bromelain) that break down gluten and turn dough into mush.
Excessive cinnamon directly to dough: High amounts of cinnamon inhibit yeast activity; swirl it in during shaping instead.
Antimicrobial raw garlic or raw onions in bulk fermentation: They can slow wild yeast; roast or sauté them first.
Too much sugar or fat early on: Heavy amounts weigh down wild yeast; add enrichments gradually or use a sweet stiff starter.
What are common mistakes when making zucchini bread?
Not draining excess water (or draining too much): Squeeze lightly with a towel too wet makes a soggy center, bone-dry makes a crumbly loaf.
Overmixing the batter: Develops gluten, leading to a dense, chewy bread instead of a tender crumb.
Using oversized zucchini: Large zucchinis have tough seeds and watery flesh; stick to small-to-medium ones.
Opening the oven door early: Causes the center to sink before the structure sets.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 10g |
| Sugar | 12g |
Sourdough zucchini bread
- Total Time: 70-75 minutes
- Yield: 1 loaf (about 12 servings)
- Diet: Vegetarian
Description
A moist and tender sourdough zucchini bread made with sourdough discard and grated zucchini. It uses simple pantry ingredients, stays moist for days, sneaks vegetables into a kid-friendly bake, and freezes beautifully for busy mornings or snacks.
Ingredients
- All-purpose flour: 2 cups
- Sourdough discard: 1 cup
- Grated zucchini: 2 cups
- Brown sugar: ¾ cup
- Neutral oil: ½ cup
- Eggs: 2 large
- Baking soda: 1 tsp
- Cinnamon: 1 tsp
- Salt: ½ tsp
Instructions
- 1. Preheat your oven to 350°F. Grease a loaf pan.
- 2. Grate the zucchini and squeeze out excess water.
- 3. Whisk flour, baking soda, cinnamon, and salt.
- 4. In another bowl, mix sourdough discard, sugar, oil, and eggs.
- 5. Combine wet and dry ingredients gently.
- 6. Fold in the zucchini.
- 7. Pour the batter into the pan.
- 8. Bake for 55-60 minutes.
- 9. Cool before slicing.
Notes
Don’t overmix the batter. Squeeze the zucchini well to avoid soggy bread. Use a toothpick to test doneness. Let cool completely for clean slices. Toast slices for extra texture.
Store at room temperature for three days, wrapped tightly. Freeze slices for up to three months. Reheat in the toaster or microwave.
Serve with salted butter, coffee or milk, cream cheese, or fresh fruit.
Fresh sourdough starter can replace discard; reduce the flour slightly. A 1:1 gluten-free blend works. Add chocolate chips or walnuts for variation. Medium zucchini work best.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 196mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
Keywords: sourdough zucchini bread, zucchini bread, sourdough discard recipe, quick bread, easy zucchini bread, kid-friendly baking, freezer-friendly bread