sourdough zucchini 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.

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible!

all-purpose flour

baking soda

fine sea salt

walnuts

sourdough starter discard

vanilla extract

avocado oil

Preheat oven

Preheat oven to 350°F (176°C) and lightly grease a 9&quot; x 5&quot; loaf pan.

Grate

Grate the zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts. Set aside.

Mix wet ingredients

In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil with a spatula until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the grated zucchini.

Bake

Pour the batter into the greased baking pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. (See notes)

Cool

Let  the bread cool for 10-15 minutes before transferring it to a cooling rack. Slice and serve.

https://content.jwplatform.com/videos/MP8UCnr3.mp4

This sourdough zucchini bread is lightly sweetened and perfectly moist. A touch of cinnamon and chopped walnuts makes this quick bread recipe irresistible! It's a great way to use sourdough starter discard.

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

This is my recipe for the best zucchini bread (ever!) using leftover sourdough starter discard. My secret is a specific mixing order which creates the most amazing, melt-in-your-mouth texture every time! 
Notes &amp; Substitutions

Non-Sourdough Version: Just leave it out. No additional adjustments needed.
Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans.
Gluten Free: Use King Arthur Measure for Measure Flour &amp; a GF sourdough starter
Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch

Best Sourdough Zucchini Bread

Butter,

(220 g) grated zucchini, from appx. 1 medium zucchini

g banana weighed

225 g (1 1/4 cups lightly packed) light or dark brown sugar

1½ tsp pure vanilla extract

g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter

(2 cups) all-purpose flour

nutmeg

1½ tsp baking soda

tsp fine sea salt

ml (½ cup) neutral flavored oil

60 ml (1/4 cup) milk almond milk

Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.

Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.

Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.

Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4&#8217;s full. For 3 mini loaf pans, fill about 2/3&#8217;s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.

Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.

Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

I followed this recipe closely except for the milk suggestion:  I had some buttermilk to use up and since the recipe already called for baking soda instead of baking powder, I knew the buttermilk would work well.  It was the best tasting and textured "tea loaf" typed bread I've ever made.  It was ultra moist, had a tender, yet sturdy crumb, and a glossy domed top with a pretty crack right down the center.  It was exactly the right amount of sweetness for my palate.  Also, I greatly appreciate you listing the gram weights for the ingredients, especially the bananas. So many times banana recipes say "two small or 1 large", etc... and we all know how much bananas vary in size.  What's a medium banana to me may not be to the recipe developer.  I only wish I had made a double batch.  Next time I will double it, and will probably fold in some chopped pecans or walnuts.  But that is the only addition I would make.  I know so many people love chocolate chips, but I need this perfect loaf to stay unadulturated by chocolate! 

Emily, your recipes are amazing.  I have yet to find one that failed me, even your more difficult sourdough breads are just spot on.  Thank you for all the time and love and energy you put into this!

Your recipes are amazing Emilie1 I'm new to sourdough baking and I've tried a few recipes from books and other sites but so far your recipes are the only ones that really work for me. I've tried your Sourdough Fluffy Pancakes, Sourdough Banana Bread and Sourdough Banana Bread. They turned out great and the family enjoyed it. Thank you!!! I'm a big fan now! 

For the Zucchini Sourdough Bread, how can I make it into a Chocolate Zucchini Sourdough Bread? Do I substitute a portion of the flour with cocoa powder? And add some expresso coffee into parts of the liquid portion? Would appreciate your thoughts. There is a shop here that sells amazing  Sourdough Chocolate Zucchini Bread and after I found your recipes, I refuse to buy so please help me with this if you can! Thanks!!

Thank you so much! I’m now making my sourdough starter and am on Day 6 — excited to see the results. Your instructions have been so clear.

For Sourdough Discard, can this also be kept during the first week? Or only when the starter is ready? Also, can you just collect it in a separate jar and keep it stored in the fridge?

This is by far the best zucchini bread ever!!! My kids are huge fans and so are their friends . I’m baking my 3rd loaf in 3 days. I love the banana and the nutmeg!!

Nice recipe! However I got a bit of a reaction to the amount of baking soda. Could baking powder be substituted for a portion of the soda? If so, can you suggest an amount? I was considering 1 teaspoon of each. Many thanks.

Delicious! I used a mix of AP and spelt flour, and baked in my mini loaf pan. I have a feeling I’ll be making this again with all the zucchini growing in our garden.

I tried this out too but with 1/2 high protein / high gluten bread flour and 1/2 white spelt flour and it turned out amazing.  The texture super soft but not gummy.  Little one loved it as well!  The discard I used was actually from the fridge but was still bubbly (only about a week old), I just let it sit out an hour or so at room temp and all was good - starter was 1/2 Bread Flour 1/2 Whole Wheat Spelt 100% hydration.  Thanks for the recipe!

Amazing! I am probably the world’s biggest fan of your banana nut loaf, it is a “down to the scraps” staple in our house.

Very much looking forward to trying out this recipe, your timing could not be more perfect.  Zucchini’s are in abundance in our garden!

Thank you as always for sharing such fun summer recipes... maybe something else with tomatoes soon?? That would help out big time with the summer harvest :)

<em>(Review provided by a support team member for theclevercarrot.com)</em>

I baked these as muffins using standard muffin tins at 350 for 22-24 minutes with a yield of 18. I had used buttermilk and added a cup of dark chocolate chips and added 1 tsp of chai spice along with the 1 tsp of cinnamon. They are amazingly soft with a perfect texture- thanks, Emilie

Absolutely delicious with the best texture I’ve ever experienced in a quickbread! Just as you said it would. I used 1/3 whole wheat flour. Yum, yum, yum.

Look no further-this is the only zucchini bread you need. Beautiful texture and perfect flavor. My husband and 3 daughter ages 2,8, and 14 loved it. My 8 year old even told her friends “zucchini bread sounds gross but this taste even better than banana bread!”

This is easily my fav discard recipe I've come across!  I double the batch and make muffins and the bread (as others have recommended).  The muffins only took about 20 mins (12 * 1 cup or so tins) and I usually let the bread go a little longer (70-75 mins).  Everything came out super moist and delicious.  Thanks for posting!!

I have made this recipe over 10x and will never look for another. It’s delicious, fool proof, and a great way to use up zucchini! I have used it to make loaves, muffins, cupcakes, and have added walnuts, raisins and chocolate etc. It’s a favorite in our household.  Thank you so much!!!

This is the best zucchini bread ever . I didn’t hVe bananas on hand so I used pumpkin filling . So so good , Thankyou !

I made these today and they were an instant hit. We are vegan and oil free, so I subbed out the eggs with the equivalent in Bob's Red Mill Egg Replacement and the oil with applesauce. I am happy to say that they worked beautifully and I will definitely be making them again! 

Edit: I am so sorry, I meant to give this recipe a 5 star rating.

Delicious! Added 20g more zucchini, and it still turned out great!!! Never used a mixer- just a whisk and spatula for everything. Rave reviews. Going to try as muffins next time!

Amazing recipe, my favorite of all the zucchini-bread recipes I’ve tried. Moist, flavorful, not too sweet, and a wonderful use of sourdough discard. Tonight I made it with a combination of AP, wheat, and rye flours, and it’s wonderful. Thank you so much for the recipe!

I come back to this recipe again, and again. Due to food allergies, I make mine both gluten-free and dairy free. I find that with gluten-free recipes, they tend to be much more moist in general. For that reason, when I make gluten-free adaptations of recipes such as this one, I tend to omit moisture adding elements such as the oil or even the banana. It helps balance the moisture content. This is a family favorite and I highly a recommend.

I am about to make my 8th batch of this year.
PERFECT Loaf every time.
My sons bring it high school and are swarmed by friends asking for some.

Delicious, I added chocolate chips and baked as muffins (got 18 muffins, 23 min)!

Can you leave our banana and replace with same grams of zucchini? Thank you!

This IS the best sourdough zucchini bread!  I used Central Milling Co (Costco) bread flour, double the cinnamon and my sourdough discard was 3 days old (but didn't smell sour). It came out better than perfect!  This is a keeper.

Fantastic muffins!  Come out perfect everytime!

This zucchini bread is excellent. After reading comments, I experimented with a carrot harvest version. I substituted half the zucchini with grated carrots, increased cinnamon to 2 tsps and fresh nutmeg to 1/4 tsp. When folding in zucchini/carrots, I added 1/2 cup each raisins, coconut and chopped pecans.  I bake quick breads at 425 degrees for first 10 minutes and then reduce to recipe temperature to increase the rise. 
Your soughdough banana bread is the best I’ve eaten. Thanks for your great recipes.

This was sooooo good! First time making a sourdough sweet bread. Unbelievably moist and delicious. I doubled the recipe and it worked perfectly. Both loaves were gone in 3 days!

This zucchini bread is exactly as described.  The crumb is moist, light and tender, unlike many zucchini breads that have a dense, somewhat gummy texture.  I made a half recipe in a 7x3-inch pan.  The bread domed beautifully and cracked down the middle.  It was picture-perfect.  I made it twice back to back, following the recipe with no changes the first time, and adding ginger, cardamom and lemon zest the second time.  I also increased the amount of cinnamon and nutmeg for the second loaf.

My bread turned out perfect! I did substitute the sugar with honey, also doubled the cinnamon amount. Very happy with this recipe!

The best! So moist, fluffy but dense at the same time. Have made it multiple times.

I made this with some changes:
-I subbed applesauce for banana because that's all I had
-I subbed honey for the sugar
-I used 50-50 fresh milled spelt and hard red wheat flour
-I fermented overnight on the counter. It was so puffy the next morning that I omitted the baking soda (I've had quick breads overflow in the oven when combining overnight room temperature ferment + baking soda).
-I also added a handful of chocolate chips :)

It was delicious!

I think this recipe could be muffins too!!

This is actually the best zucchini bread I’ve ever made 
Saving the recipe and only making this one for now!

Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.

The Best Zucchini Bread with Sourdough Discard

granulated sugar (about 1/2 cup)

brown sugar (scant 1/2 cup)

baking powder (about 1 teaspoon)

baking soda (about 1 teaspoon)

salt (about 1 teaspoon)

ground cinnamon (about 1 teaspoon)

allspice (about 1/2 teaspoon)

sourdough discard (about 1/2 cup, see recipe notes)

eggs (about 100 grams)

vegetable oil oil

Greek Yogurt (about 1/3 cup)

milk (about 2 Tablespoons)

Preheat oven to 425ºF and line a 9 by 5 loaf pan with parchment paper. You can also use a 8.5 by 4.5 loaf pan for a taller loaf, but be careful in case it overflows.

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 350 grams. Wring out the excess moisture by squeezing the shredded zucchini over the sink, allowing the liquid to drain away. Alternatively, use paper towels to help soak up the moisture as you squeeze. Continue wringing until you are left with 250 grams of drained zucchini, meaning about 100 grams of liquid has been removed. Set aside.

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop the zucchini bread batter into the prepared loaf pan.

Bake for 10 minutes at 425ºF. After 10 minutes, reduce the temperature to 350ºF. Bake for 45-55 minutes. The zucchini bread is ready if it registers 200ºF and a toothpick or sharp knife inserted into the center of the bread comes out clean with no streaks of batter.

Let the zucchini bread cool in the pan for about 10 minutes before removing from the loaf pan to a wire rack to finish cooling. Enjoy!

ABSOLUTELY delicious. The bake was perfect and the flavor is amazing!

This was incredibly moist and delicious! Only thing I did different was swap out the white sugar for Moscavado sugar. I learned about this from Shauna Severs cookbook Real Sweets. It may have added some depth. Thank you for another great way to use my discard.

I was disappointed with this recipe. It came out way too moist. I made a different zucchini recipe last year that turned out much better. It suggested cutting the zucchini in half and scooping out the seeds before shredding the zucchini. I wish I had done that. I think it would have made a difference.

Yum! Made this today and just added chopped pecans....it's a southern thing!

These are spectacular!  Subbed 1/2 the flour for whole wheat.  Also crumbled some crispy caramel on top (from a halfbaked harvest recipe).  So soft they practically melt in your mouth.  Already had two!   Thank you!

Great use of discard. Instead of oil, I used applesauce for a lower calorie version. It turned out great! Not too sweet and still moist. I also used vanilla Greek yogurt. Using our garden zucchini was especially very timely this time of the summer.

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