Some recipes just feel like home. Maybe it’s the warm smell of cinnamon floating through the kitchen, or the memory of slicing into a loaf fresh from the oven. For many bakers, zucchini bread holds a special place—moist, slightly sweet, and perfect with a morning coffee or afternoon tea. But when you bring sourdough into the mix, the loaf transforms into something even more remarkable.
A sourdough zucchini bread combines the natural tang of sourdough with the tender, moist texture of zucchini. It’s a recipe that not only satisfies your craving for something comforting but also makes smart use of your sourdough starter or discard. If you love baking with sourdough discard, you’ll also enjoy these fluffy sourdough discard cinnamon rolls for a sweet breakfast treat. Whether you’re a seasoned baker or just learning the ropes, this bread offers a rewarding and delicious experience.
What Is Sourdough Zucchini Bread?
At its heart, sourdough zucchini bread is a quick bread made with shredded zucchini and sourdough starter. The zucchini keeps the crumb soft and moist, while the sourdough adds flavor depth that you won’t find in a typical zucchini loaf.
Instead of being overly sweet, this bread strikes a balance. You’ll get gentle sweetness from sugar and warm spices, offset by the subtle tang of sourdough. Plus, you can use active starter or discard—meaning you can put your starter to good use instead of throwing it away.
Why You’ll Love This Sourdough Zucchini Bread
Flavor and Texture Benefits
- Moist Crumb: Zucchini’s natural water content keeps the bread soft without being dense.
- Tangy Depth: The sourdough starter lends a slight tang that enhances the sweetness.
- Warm Spices: Cinnamon and nutmeg elevate the flavor, making it taste cozy and inviting.
Practical Advantages
- Great for Excess Zucchini: Perfect if your garden produces more zucchini than you know what to do with.
- Zero Waste Baking: A fantastic way to use sourdough discard.
- Freezer-Friendly: Bake once, freeze slices, and enjoy later.
This bread isn’t just delicious—it’s practical and versatile.
Ingredients for Sourdough Zucchini Bread
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet Ingredients
- 1 cup sourdough starter (active or discard)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup granulated sugar (or coconut sugar for variation)
- 1 tsp vanilla extract
Add-ins & Vegetables
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- ½ cup chopped nuts or chocolate chips (optional)
How to Make Sourdough Zucchini Bread
Step 1: Prepare the Zucchini
Wash and shred one medium zucchini. Set it on a clean towel and lightly press to remove excess water. You don’t want to squeeze it completely dry—just enough so it doesn’t add too much liquid to the batter.
Step 2: Mix the Batter
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, whisking until blended.
- In another bowl, combine sourdough starter, eggs, oil, sugar, and vanilla. Stir until smooth.
- Fold the shredded zucchini into the wet mixture.
- Slowly add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to a dense loaf.
Step 3: Bake the Bread
- Grease a 9×5-inch loaf pan and pour in the batter.
- Bake at 350°F (175°C) for 50–60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
- Let the bread rest in the pan for 10 minutes before moving it to a wire rack.
Serving Ideas for Sourdough Zucchini Bread
One of the best things about this bread is its versatility. Here are some ways to enjoy it:
- Breakfast: Toast a slice and spread it with butter, cream cheese, or almond butter. If you like blending flavors, this zucchini banana bread is another delicious way to use up garden produce.
- Snack: Pair with tea or coffee for an afternoon treat.
- Dessert: Drizzle with glaze, add a dusting of powdered sugar, or top with whipped cream.
- Gift: Wrap in parchment and tie with twine for a thoughtful homemade gift.
This loaf fits just as well at a casual brunch as it does in a holiday gift basket.
Tips & Variations for Perfect Sourdough Zucchini Bread
Baking Tips
- Don’t overmix: Stir just until ingredients are combined to keep the crumb light.
- Mind the moisture: Too much zucchini liquid can make bread soggy, so pat it dry first.
- Watch the bake: If the top browns too quickly, tent with foil.
Flavor Variations
- Chocolate Chip Zucchini Bread: Try this chocolate zucchini bread recipe.
- Nutty Loaf: Add walnuts or pecans for crunch.
- Healthier Version: Replace part of the flour with whole wheat or almond flour.
- Spiced Loaf: Increase cinnamon, add cloves, or try cardamom for a unique twist.
You can adjust this recipe to match your pantry and preferences—it’s hard to go wrong.
FAQs
1. Can I use sourdough discard for zucchini bread?
Yes, sourdough discard works perfectly. It reduces waste and adds tangy flavor.
2. How do I keep zucchini bread moist?
Pat zucchini dry, but leave some moisture. Storing the bread in an airtight container also helps retain softness.
3. Can I freeze sourdough zucchini bread?
Absolutely. Slice the loaf, wrap slices individually, and freeze for up to 3 months.
4. Do I need to peel zucchini before baking?
No, zucchini skin is thin and blends seamlessly into the bread. It also adds nutrients and color.
5. Can I make sourdough zucchini bread gluten-free?
Yes, this is gluten-free zucchini bread you can try.
Baking sourdough zucchini bread is more than just following a recipe—it’s about creating something that feels nourishing and familiar. The combination of tangy sourdough and tender zucchini makes each slice moist, flavorful, and satisfying.
Whether you’re using up extra zucchini from the garden, finding a creative way to use sourdough discard, or simply craving a slice of something sweet, this bread delivers. It’s a recipe you’ll come back to again and again, because it’s simple, adaptable, and downright delicious.
So, grab your starter, shred that zucchini, and bake a loaf that will fill your kitchen with warmth and your table with smiles.Ready to elevate your baking? Try this sourdough zucchini bread recipe today and see why it’s becoming a favorite among bakers everywhere. Don’t forget to share your loaf with family and friends—you might just inspire someone else to start baking with sourdough.
Sourdough Zucchini Bread
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Wet Ingredients:
- 1 cup sourdough starter active or discard
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup granulated sugar or coconut sugar
- 1 tsp vanilla extract
Add-ins & Vegetables:
- 1 ½ cups shredded zucchini about 1 medium zucchini
- ½ cup chopped nuts or chocolate chips optional
Instructions
- Prep Zucchini: Wash and shred zucchini. Pat with a towel to remove excess moisture.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, combine sourdough starter, eggs, oil, sugar, and vanilla. Stir until smooth.
- Combine: Fold shredded zucchini into wet mixture. Add dry ingredients and stir until just combined.
- Bake: Pour batter into a greased 9×5 loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.
Notes
- Don’t overmix—this keeps the bread tender.
- Tent with foil if the top browns too quickly.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Freeze slices individually wrapped for up to 3 months.
- Variations: Add chocolate chips, swap some flour for whole wheat, or boost spices with cloves or cardamom.
