Sourdough Zucchini Bread
This sourdough zucchini bread is moist, flavorful, and lightly spiced. The tang of sourdough pairs perfectly with fresh zucchini for a soft, tender loaf. A great way to use sourdough discard and extra zucchini, this quick bread is perfect for breakfast, snacks, or gifting.
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 9x5 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.
Nutrition
Calories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 40mgSodium: 220mgFiber: 2gSugar: 15g
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