Sourdough Zucchini Bread
Sourdough zucchini bread made with sourdough discard is a delicious and tender quick bread recipe. Made with cinnamon and walnuts, this recipe is perfect for extra garden zucchini and sourdough discard.
Making zucchini bread with your sourdough starter is brilliant. Not only are you using up extra zucchini from your garden, but also using sourdough discard, too! It’s not a hard choice to make, because this sourdough zucchini bread is simple to make and utterly delicious.
A great breakfast, snack, or special treat, you won’t regret making this sourdough zucchini bread!
Other sourdough discard recipes:
This bread is a quick bread recipe, meaning it gets its leavening from the baking powder and baking soda instead of the sourdough. In this recipe, the sourdough discard works to add flavor and the yeast will give a little boost in tenderness. We are using both baking powder and baking soda in this recipe because when combined, they help with the taste and overall browning of the quick bread. (Read this post on baking powder vs baking soda if you want more in depth information on this topic.)
How to make this recipe
Sourdough Zucchini bread is an easy quick bread recipe to make. For the full set of directions, please make sure to scroll down to the recipe card below.
- Preheat the oven to 350 F.
- Grease a 9×5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
- Grate the zucchini and set aside.
- In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
- Add in the eggs, and vanilla and whisk until combined
- In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and fold until just barely combined together.
- Fold in the shredded zucchini and chopped walnuts.
- Evenly spread the batter into the prepared bread pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10-15 minutes in the pan, and then turn out of the pan (carefully) onto a wire rack to finish cooling.
Note: Cover the loaf with foil during the last 15 minutes of baking to prevent the top from getting over browned.
Variations:
- Make muffins! Bake your muffins for abou 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Add fun mix-ins like chocolate chips, raisins, or pecans instead of walnuts.
Frequently Asked Questions
How to store
Allow the zucchini bread to cool completely, then cover and store on the counter for 1-2 days. You can also store in the fridge for up to 5 days.
What kind of sourdough do I need for this recipe?
This recipe uses a 100% hydration sourdough starter. That means sourdough that has been fed equal ratios of flour to water. Read up on Feeding sourdough starter for more information.
This recipe uses sourdough discard. “Discard” is the unfortunate term that we gave to the portion of the sourdough starter that we remove when we are feeding our starters. We only do this so we don’t quickly become overrun with too much starter!
But just because it is called “discard” doesn’t mean we have to throw it away! There are so many great uses for it – Check out my easy sourdough discard recipes!
New to sourdough? Read my Ultimate Guide to Sourdough for Beginners to answer all the questions you have!
Other quick bread recipes:
Other zucchini recipes:
- Double Chocolate Zucchini Muffins
- Easy Garlic Roasted Zucchini
- Thai Turkey Zucchini Meatballs
- Double Chocolate Zucchini Brownies
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below! Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo
Want to save this for later? PIN THIS TO YOUR SOURDOUGH BOARD on Pinterest!
Need even more sourdough inspiration? Check out Sourdough Dessert Recipes and quick sourdough recipes you can make under an hour!
Sourdough Zucchini Bread Recipe
Equipment
Ingredients
- 1 medium zucchini grated
- ½ cup sourdough discard 100% hydration
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup applesauce
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 F.
- Grease a 9×5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
- Grate the zucchini and set aside.
- In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
- Add in the eggs, and vanilla and whisk until combined
- In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and fold until just barely combined together.
- Fold in the shredded zucchini and chopped walnuts.
- Evenly spread the batter into the prepared bread pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10-15 minutes in the pan, and then turn out of the pan (carefully) onto a wire rack to finish cooling.
This was still very wet after 65 minutes, I would try between 70-75 to be safe, and add more quantities of spices, it’s not very flavorful like normal zucchini bread typically is. But overall it was okay, probably wouldn’t make this particular recipe again.
Why no oil or butter in the recipe?
The applesauce and zucchini together give you all the moisture you need!
Came out delightful! Quasi followed recipe: I don’t use B. Powder, so I doubled the soda. No vanilla, about doubled nutmeg and cinnamon. Used a little molasses and honey, NO Brown Sugar. Put in as much zucchini as you want I would think. I thought I had too much, but could have added even more 🙂 Omitted nuts, added very good chocolate chips. Doubled recipe, made muffins and a loaf. Chewy, moist, springy, solid – NOT crumbly!, Just as I like it. Very brown bottoms (pam spray pan).