sourdough quick bread

This sourdough zucchini bread is deliciously spiced, moist and packed with shredded zucchini. The perfect quick bread texture that uses sourdough discard or active starter.

Sourdough Zucchini Bread

butter oil

brown sugar

zucchini

vanilla

eggs

sourdough starter

flour

cinnamon

soda

baking powder

salt

Preheat oven to 350 degrees.

Lightly grease a 9×5 loaf pan with butter.

Combine flour, cinnamon, baking soda, baking powder, and...

Combine flour, cinnamon, baking soda, baking powder, and salt well in a medium bowl.

In a stand mixer or bowl, mix melted...

In a stand mixer or bowl, mix melted butter (or melted coconut oil) and brown sugar for about five minutes or until light and fluffy.

Add in eggs, vanilla, sourdough starter, and grated...

Add in eggs, vanilla, sourdough starter, and grated zucchini.

Fold dry ingredients into the wet ingredients a...

Fold dry ingredients into the wet ingredients a little bit at a time until just incorporated.

Gently fold in any other add-ins you would...

Gently fold in any other add-ins you would like. Pecans, walnuts, and chocolate chips for example.

Pour into a greased pan. You could also...

Pour into a greased pan. You could also line your loaf pan with parchment paper.

Bake for 50-60 minutes. Test bread at 50...

Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.

Allow to cool in the pan for one...

Allow to cool in the pan for one hour before slicing.

A sweet and delicious lemon cake made with your discarded sourdough starter.  Perfect as a breakfast, snack, or dessert!

Glazed Sourdough Lemon Cake

vegetable oil ((or melted butter))

sugar

lemon

lemon juice

sourdough starter (discard)

milk

lemon zest

Prep. Preheat oven to 350 degrees with the rack in the center.  Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.

Wet ingredients. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.

Dry ingredients and milk. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter.  Mix on low until just combined.  Stir in the lemon juice and lemon zest by hand.  Pour the batter into the prepared pan.

Bake and cool. Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean.  Place on a wire rack.  Allow to cool for about 15 minutes in the pan.

In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze.  Pour over the still-warm cake.

 After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack.  Slice and serve once cool.

Make The Glaze

https://www.youtube.com/watch?v=Z1tN3vzgEeo

Sourdough Lemon Cake Full Recipe:
Print here: https://heartscontentfarmhouse.com/sourdough-lemon-cake/

Ingredients:

1/2 cup vegetable oil (or melted butter)
3/4 cup granulated sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 cup sourdough starter discard
3/4 cup milk
For the Glaze
1/2 cup powdered sugar
2 teaspoons lemon zest
2 teaspoons lemon juice

INSTRUCTIONS:
1. Preheat oven to 350 degrees with the rack in the center.  Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.
2. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.
large mixing bowl with oil, eggs, sugar
3. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter.  Mix on low until just combined.  Stir in the lemon juice and lemon zest by hand.  Pour the batter into the prepared pan.
finished cake batter in mixing bowl
4. Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean.  Place on a wire rack.  And allow to cool about 15 minutes in the pan.
brown, baked cake

Make The Glaze
1. In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze.  Pour over the still-warm cake.
thick lemon glaze with zest
 2. After the glaze has soaked in and hardened, remove cake from pan and allow to finish cooling on wire rack.  Slice and serve once cool.
wire rack with glazed cake
NOTES
Having trouble with your cake sinking?  Try adding a teaspoon of baking soda along with the powder.  Cakes can also sink if they are underbaked: this recipe looks very browned before it bakes through.
  


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Glazed Sourdough Lemon Cake (BEST Sourdough Discard Recipe)

baking soda

This bread is amazing. More cake like flavor. I added chocolate chips and pecans and you really don’t taste the zucchini. My kids love it.

Great taste! Very sweet (which is to be expected). Makes a lot too. 
I did them with white choc chunks and dried cherries! delicious.

Anonymous, in my opinion, three things can cause dry quick breads:
1) Flour measured by scooping is sometimes too compact and therefore gives more flour than intended. Try measuring by weight (appx. 4.25 oz per cup of flour).
2) The batter is overmixed. Try gently folding instead of mixing.
3) The mixture is overbaked. Due to variations in oven temperatures, the oven can sometimes be hotter than we realize and bake faster than we expect. Try an oven thermometer to verify correct oven temperature. 

I had great success with moist zucchini bread with this recipe. I hope you'll give it another try!

Love this one! I like to make it for my family on Saturday mornings. It comes out perfectly every time!

I made this into muffins and did half zucchini, half carrots - turned out so yummy!! Has anyone tried replacing the brown sugar with maple syrup??

This came out great.  I did the long ferment version.  Because several people commented that the batter for the ferment stage is very thick, I added the "juice" from my thawed zucchini to make the batter thinner (which allows it to ferment much more readily as well... win-win!).  I skipped the cold ferment stage to prevent the batter from hardening.  The cold ferment stage is not necessary (though it can be convenient if you can't bake right away); I compensated by just letting it ferment longer at room temperature.

I baked it for probably 65 min (covered with foil after about 45 min to prevent over-browning), and the results were delicious. :)  I cut slices directly in the pan rather than trying to get the entire loaf out at once.  It has a certain stickiness that would have made that a bit difficult, so I didn't bother!

Really great recipe!

I did a slow fermenting method. Great recipe because  allows for mistakes. I left the batter at room temperature for like 12 hours and then refrigerated for 2. I wish I never put it in the fridge as it made it real hard. I also substituted for part whole wheat flour - did 1 cup all purpose and just under a cup whole wheat. My hard batter wasn’t mixing well and was very clumpy so I decided to throw it all in my vitamix and turned on the lowest setting for a couple minutes. It turned out nice and fluffy and moist. It didn’t rise well in the middle but tastes so good that I don’t care ! Very forging recipe

Delicious!!! I long fermented this and also had to substitute the eggs for allergy reasons.. I used a couple spoonfuls of yogurt in the dough that long fermented, then I added some vinegar and extra baking soda before the bake. I also substituted the sugar for coconut sugar and it still turned out great for me! This is a new favorite recipe!

Love this recipe. A family favorite in our house. 

One question. Could you freeze the bread after baking? If so, any recommendations for this?

Yum!  I did the long fermented option and replaced brown sugar with coconut sugar. As others mentioned, it makes the house smell amazing! Only challenge I have is that after refrigerating the dough, it doesn't completely breakdown when I mix it with the remaining ingredients. Once the bread is baked, it has little light colored bits of dough distributed through it. Any suggestion on how to avoid that? Maybe bring it to room temperature first?

I did the long fermented option for this recipe and it is AMAZING! Also it makes your home smell awesome. My little boys were reluctant to try it, but now they're believers. This will definitely be a recipe I go to when we have extra zucchini. I can't wait to share some with my mom as she is a big fan of zucchini breads. Thank you for sharing this recipe

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Top Tags

Sourdough Zucchini Bread

Glazed Sourdough Lemon Cake

Sourdough Zucchini Bread

Top 3 sourdough quick bread recipes from across the web

The most viewed sourdough quick bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Zucchini Bread

Glazed Sourdough Lemon Cake

Sourdough Zucchini Bread

The most viewed sourdough quick bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine