fbpx Skip to Content

Sourdough Zucchini Bread

Sharing is caring!

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.

slices of zucchini bread on white platter

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:

loaf of sourdough zucchini bread on platter with slices beside

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.)

two slices of zucchini bread on blue plates

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.

  1. Preheat the oven to 350 F.
  2. Grease a 9×5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
  3. Grate the zucchini and set aside.
  4. In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
  5. Add in the eggs, and vanilla and whisk until combined
  6. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients and fold until just barely combined together.
  8. Fold in the shredded zucchini and chopped walnuts.
  9. Evenly spread the batter into the prepared bread pan.
  10. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  11. 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.
collage showing steps to make sourdough zucchini bread recipe

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!

slices of zucchini bread by white platter

Other quick bread recipes:

Other zucchini recipes:

slices of sourdough zucchini bread

Food tastes better when its shared with the ones you love!

Your shares are how this site grows and I so appreciate it! Do you know someone who would love this recipe? I would love if you shared this on social media!

There’s nothing I love more than seeing you make my recipes! If you enjoy this recipe, please do me a favor and give it a star rating! Thank you!

Subscribe to my email list to get all the extra tips, tricks and bonuses! 

Subscribe here!

 

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!

Yield: 12 servings

Sourdough Zucchini Bread Recipe

slices of zucchini bread on white platter

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.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 medium zucchini, grated
  • 1/2 cup sourdough discard, 100% hydration
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Instructions

    1. Preheat the oven to 350 F.
    2. Grease a 9x5 bread loaf tin with butter. This will help it pop out of the pan when you are done baking.
    3. Grate the zucchini and set aside.
    4. In a large mixing bowl, combine the brown and granulated sugars, applesauce, and sourdough starter. Whisk until combined well.
    5. Add in the eggs, and vanilla and whisk until combined
    6. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
    7. Add the dry ingredients to the wet ingredients and fold until just barely combined together.
    8. Fold in the shredded zucchini and chopped walnuts.
    9. Evenly spread the batter into the prepared bread pan.
    10. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
    11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 204mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

Quick Sourdough Recipes
← Previous
No Churn Strawberry Ice Cream
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

as seen in image with company logos
Skip to Recipe
Skip to content