There’s something comforting about slicing into a warm, homemade loaf of sourdough zucchini bread. It’s soft in the middle, has just the right crumb, and blends the mild tang of sourdough with the natural sweetness of zucchini. And if you’ve got sourdough discard piling up? This is one of my favorite ways to use it.
In this recipe, I’ll walk you through everything step by step—no guesswork, no complicated instructions. Just real, simple baking from your kitchen to your table.
Why I Love This Sourdough Zucchini Bread
Before I get to the how-to, let me tell you why this recipe stays on rotation in my kitchen:
- It’s a no-fuss quick bread — no kneading, no rising.
- It uses sourdough discard, so nothing goes to waste.
- The zucchini keeps it moist, and no, you won’t taste it.
- You can customize it with chocolate chips, nuts, or even spices.
If you’re into sourdough banana bread or other discard recipes, you’re going to love this one just as much.
Key Terms to Know
Here are some basic terms I’ll use throughout the recipe:
- Sourdough Discard: Unfed sourdough starter that’s removed before feeding. It adds flavor, not rise.
- Quick Bread: A bread made without yeast. It uses baking powder or baking soda instead.
- Grated Zucchini: Zucchini shredded using a box grater or food processor. No need to peel it.
- Dry Ingredients: Ingredients like flour, baking soda, baking powder, salt, and spices.
- Wet Ingredients: Eggs, oil, sourdough discard, and other liquids like vanilla or milk.
Tools You’ll Need
Before getting started, gather these basic tools:
- Two standard loaf pans (8.5 x 4.5 inches or similar)
- Large and medium mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Box grater or food processor for shredding zucchini
- Wire rack to cool the bread
Ingredients You’ll Need
This recipe makes two loaves. You can halve it if you’d like, but trust me—you’ll want both.
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ tsp salt
Wet Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 3 large eggs, room temperature
- 1 cup neutral oil (like avocado or canola)
- 1 cup light brown sugar, packed
- 1 tbsp vanilla extract
Add-ins
- 2 cups grated zucchini (don’t squeeze it—moisture is key)
- ¾ cup chocolate chips (optional, but highly recommended)
- ½ cup chopped walnuts or pecans (optional)
Step-by-Step: How I Make This Bread
Follow these steps and you’ll get a moist, perfectly spiced loaf every time.
- Preheat the oven to 350°F (175°C). Lightly grease two loaf pans or line with parchment paper.
- Grate your zucchini and set it aside. Don’t drain or squeeze—it keeps the bread moist.
- In a large bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the wet ingredients: eggs, oil, brown sugar, vanilla, and sourdough discard. Stir until smooth.
- Combine the wet and dry ingredients. Use a spatula to gently fold them together—don’t overmix.
- Fold in the grated zucchini, and if using, add the chocolate chips and/or nuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
- Let the loaves cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Pro Tips, Variations, and Troubleshooting
This bread is forgiving, but these tips make it nearly foolproof.
Handy Baking Tips
| Tip | Why It Matters |
|---|---|
| Don’t squeeze the zucchini | The moisture helps keep the bread soft and moist |
| Room temp eggs and discard | Helps ingredients mix more evenly |
| Mix gently | Overmixing causes dense or rubbery bread |
| Check early | Oven temps vary, start checking at 50 minutes |
| Cool completely | Cutting too soon leads to gummy slices |
Variations You Can Try
- Make it Banana-Zucchini Bread: Use 1 mashed banana and reduce the zucchini to 1 ½ cups.
- Go Muffin Style: Bake in muffin tins for 20–25 minutes at 350°F. Great for lunchboxes.
- Add a Streusel Topping: Mix butter, brown sugar, and flour for a crunchy sweet top.
- Swap the Chocolate Chips: Try raisins, white chocolate, or dried cranberries.
- Make it Dairy-Free: This recipe is naturally dairy-free as long as you skip the chocolate or use dairy-free chips.
Common Issues and Fixes
| Problem | Fix |
|---|---|
| Bread too dense | Don’t overmix, check freshness of baking soda |
| Too dry | Don’t overbake; keep the moisture from zucchini |
| Gummy texture | Let it cool completely before slicing |
| Doesn’t rise well | Make sure your baking soda is active and discard is not too old |
Storage, Freezing & Serving Tips
I always bake a few loaves at a time because this bread keeps so well.
How to Store
- Room Temperature: Wrap the loaf in parchment or store in an airtight container for up to 4 days.
- Fridge: Optional, but helps extend freshness for up to 1 week. Wrap well to avoid drying out.
- Freezer: Wrap in plastic wrap, then foil or a freezer bag. Keeps well for 3 months. Slice before freezing to easily grab and thaw pieces.
How to Serve
- Toast it lightly and spread with butter or cream cheese.
- Slice it cold and pack it in a lunchbox.
- Warm up a slice and enjoy it with coffee or tea.
- Serve with yogurt and fruit for a quick breakfast.
Nutrition Breakdown (Per Slice, Based on 10 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 225 |
| Protein | 4 g |
| Carbs | 31 g |
| Sugars | 15 g |
| Fiber | 2 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Sodium | 210 mg |
Nutrition is an estimate and varies based on ingredient brands and portion size.
Summary
This sourdough zucchini bread has become a regular in my kitchen — and for good reason. It’s one of those recipes that lets me use up discard and sneak in veggies without anyone noticing. It’s sweet, moist, and just the right amount of chewy. Whether I’m baking it for guests, family snacks, or freezing for later, it always turns out great.
If you’re looking for a reliable quick bread with a little tang and a lot of flavor, this one’s worth a try.
Sourdough Zucchini Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease or line an 8×4-inch loaf pan.
- Mix dry ingredients in a bowl: flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk wet ingredients: sourdough discard, eggs, oil, brown sugar, and vanilla.
- Combine wet and dry mixtures until just mixed.
- Fold in grated zucchini and any optional add-ins like chocolate chips.
- Pour batter into prepared loaf pan. Smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out mostly clean.
- Let it cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Notes
- Don’t squeeze the zucchini — the natural moisture makes the bread extra soft.
- You can double the recipe and bake in two loaf pans or use it for sourdough zucchini muffins (adjust baking time to ~22 minutes).
- This recipe freezes well, just slice before freezing for easy single-serving access.
FAQ
Can I use active sourdough starter instead of discard?
Yes, just make sure it’s not too bubbly. The bread might rise slightly more.
Do I need to peel the zucchini?
Nope. The skin is soft and full of nutrients.
Can I make it gluten-free?
You can try a 1:1 gluten-free baking mix, but texture may vary.
How do I know when it’s done baking?
A toothpick should come out with just a few crumbs — not wet batter.
Can I add nuts?
Absolutely! Chopped walnuts or pecans work great — about ½ cup.
