Sourdough zucchini bread brings together the tangy depth of sourdough, the comforting warmth of cinnamon, and the sweet, tender goodness of freshly grated zucchini. This simple yet flavorful recipe transforms basic pantry ingredients into a moist, irresistible loaf you’ll want to bake again and again. Whether you use discard or active starter, this bread is a delicious way to enjoy the benefits of sourdough while sneaking in a serving of veggies.
Why You’ll Love This Sourdough Zucchini Bread
This loaf is soft, flavorful, and incredibly versatile. Enjoy it as a breakfast bread, a snack with coffee, or even a dessert with a touch of glaze. It’s easy to customize with add-ins like nuts or chocolate chips and can be made for same-day baking or long fermentation.
Ingredients
Wet Ingredients:
- ½ cup melted butter or coconut oil
- 1 ¼ cups brown sugar
- 2 cups shredded zucchini
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sourdough starter (active or discard)
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
(Optional Add-ins: ½ cup chopped walnuts, pecans, or chocolate chips)
Step-by-Step: How to Make Sourdough Zucchini Bread
- Preheat & Prepare: Set your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Cream the Wet Ingredients: In a stand mixer or bowl, beat melted butter and brown sugar for 5 minutes until light and fluffy.
- Add Remaining Wet Ingredients: Stir in eggs, vanilla, sourdough starter, and zucchini.
- Combine: Fold the dry mixture into the wet ingredients until just combined—avoid overmixing.
- Add Extras: Stir in nuts, chocolate chips, or other mix-ins if desired.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, checking at 50 minutes with a toothpick. If the top browns too quickly, tent with parchment or foil.
- Cool: Let the bread rest in the pan for at least 1 hour before slicing.
Muffin Option: Scoop batter into lined muffin tins and bake for 15–20 minutes.
Long Fermentation: Mix sourdough starter, flour, eggs, and butter. Cover and ferment at room temperature for 6 hours, then refrigerate for 6–18 hours. Add the rest of the ingredients and bake as directed.
Helpful Tips
- Check for Doneness: Use a toothpick or cake tester—if it comes out clean, it’s ready.
- Adjust Sweetness: Reduce sugar slightly if adding chocolate chips.
- Don’t Overmix: This helps keep your bread light and moist.
Substitutions and Variations
- Oil Alternatives: Use avocado or olive oil for a dairy-free version.
- Flavor Boosts: Add orange zest or swap cinnamon for pumpkin pie spice for a seasonal twist.
- Gluten-Free: Substitute with a gluten-free flour blend if needed.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Wrapped tightly, keeps up to a week.
- Freezing: Slice and freeze for up to 3 months.
Nutritional Information
Per serving (1 slice): Calories: 391 | Carbs: 63g | Protein: 6g | Fat: 13g | Fiber: 2g | Sugar: 35g | Sodium: 658mg
Serving Suggestions
Enjoy a warm slice with butter, cream cheese, or a drizzle of honey. It’s perfect with coffee or tea for a cozy breakfast or snack.
Frequently Asked Questions About Sourdough Zucchini Bread
Can I use sourdough discard?
Yes, this recipe works with both active starter and discard.
Do I need to squeeze the zucchini?
Lightly blot if very watery, but don’t remove too much moisture.
Can I make it dairy-free?
Yes—use oil or vegan butter.
Can I ferment it overnight?
Absolutely—use the long fermentation method for better flavor and digestibility.
Conclusion
This is truly one of my favorite ways to savor the tangy complexity of sourdough paired with the sweet, spiced goodness of classic zucchini bread. Thank you for being part of this food-loving community—happy baking!
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Sourdough Zucchini Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Sourdough zucchini bread blends tangy sourdough starter with sweet, moist zucchini and warm cinnamon spice for a flavorful loaf. Perfect for breakfast, snacks, or dessert, this simple recipe works with sourdough discard or active starter and can be customized with chocolate chips or nuts.
Ingredients
½ cup melted butter or coconut oil
1 ¼ cups brown sugar
2 cups shredded zucchini
1 teaspoon vanilla extract
2 large eggs
½ cup sourdough starter (active or discard)
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
(Optional: ½ cup chopped walnuts, pecans, or chocolate chips)
Instructions
- Preheat & Prepare: Set your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Cream the Wet Ingredients: In a stand mixer or bowl, beat melted butter and brown sugar for 5 minutes until light and fluffy.
- Add Remaining Wet Ingredients: Stir in eggs, vanilla, sourdough starter, and zucchini.
- Combine: Fold the dry mixture into the wet ingredients until just combined—avoid overmixing.
- Add Extras: Stir in nuts, chocolate chips, or other mix-ins if desired.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, checking at 50 minutes with a toothpick. If the top browns too quickly, tent with parchment or foil.
- Cool: Let the bread rest in the pan for at least 1 hour before slicing.
Muffin Option: Scoop batter into lined muffin tins and bake for 15–20 minutes.
Long Fermentation: Mix sourdough starter, flour, eggs, and butter. Cover and ferment at room temperature for 6 hours, then refrigerate for 6–18 hours. Add the rest of the ingredients and bake as directed.
Notes
Check for Doneness: Use a toothpick or cake tester—if it comes out clean, it’s ready.
Adjust Sweetness: Reduce sugar slightly if adding chocolate chips.
Don’t Overmix: This helps keep your bread light and moist.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 391
- Sugar: 35g
- Carbohydrates: 63g
- Protein: 6g