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Sourdough zucchini bread

Sourdough Zucchini Bread

This sourdough zucchini bread is soft, moist, and lightly sweet — the perfect way to use up sourdough discard and summer zucchini.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225

Ingredients
  

Dry Ingredients:
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
Wet Ingredients:
  • ½ cup sourdough discard unfed
  • 2 large eggs room temperature
  • ½ cup neutral oil like canola or avocado oil
  • ¾ cup brown sugar packed
  • 1 teaspoon vanilla extract
Add-ins:
  • 1 ½ cups grated zucchini not squeezed
  • Optional: ½ cup chocolate chips or chopped nuts

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or line an 8x4-inch loaf pan.
  2. Mix dry ingredients in a bowl: flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk wet ingredients: sourdough discard, eggs, oil, brown sugar, and vanilla.
  4. Combine wet and dry mixtures until just mixed.
  5. Fold in grated zucchini and any optional add-ins like chocolate chips.
  6. Pour batter into prepared loaf pan. Smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick comes out mostly clean.
  8. 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.