the gingered whisk

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!

- The Gingered Whisk

Sourdough Discard

Key Ingredient

– zucchini, grated – sourdough discard, 100% hydration – brown sugar – granulated sugar – applesauce – eggs – vanilla extract – all purpose flour – baking powder – ground cinnamon – baking soda – salt – ground nutmeg – chopped walnuts


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Sourdough Zucchini Bread Recipe


12 Servings

Prep Time

10 Minutes

Total Time

1 Hour 20 Minutes

1. Preheat oven to 400° degrees.


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.


Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Zucchini Bread!

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