This Sourdough Zucchini Bread is a perfect way to make a quick treat and use up some of those abundant summer zucchini! The zucchini adds great flavor and moisture to this bread, and the sourdough adds a nice tang. You can also make it with or without chocolate chips, whatever you prefer!
It's delicious to serve as a lightly sweet snack (sweeter, if you add the chocolate!) or dessert spread with a little bit of butter. And if you have a lot of zucchini to use up, try these Zucchini and Sweetcorn Fritters and these Sourdough Zucchini Waffles, too!
Why you'll love this recipe
- This easy quick bread comes together with just 15 minutes of hands-on time, so you'll be enjoying this Sourdough Discard Zucchini Bread in no time!
- Looking for other quick bread options? Try my Sourdough Pumpkin Bread.
- This recipe is a great way to use up some of your sourdough discard and those abundant summer zucchini! You could also use yellow summer squash!
- You might also love these Chocolate Sourdough Zucchini Muffins and this Sourdough Zucchini Cake.
- You can modify this recipe to use active sourdough starter instead of discard, if you prefer.
- There is a variation for adding chocolate chips, so you can easily make a sweeter version if you'd like a little chocolate!
- Zucchini bread stores well at room temperature if you're eating it immediately, but it also freezes well if you want to store some for later.
Jump to:
Ingredients
As long as you have sourdough discard and fresh zucchini, you're well on your way to making this Sourdough Zucchini Bread!
- Zucchini: Summer zucchini is the star of the show! The zucchini will be shredded and pressed between paper towels to remove some of the moisture before adding to the batter.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Turbinado sugar: A sprinkling of turbinado sugar adds a little sweetness and great crunch to the top of the zucchini bread. I like to use Sugar in the Raw.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few additional easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather use active sourdough starter instead sourdough discard, you can. To do so, replace the sourdough discard with active sourdough starter (1:1 substitute).
- Add chopped walnuts - Fold in ½ cup of coarsely chopped walnuts (or another nut of your choice) to the batter when you add the shredded zucchini.
- Add banana - To make Zucchini Banana Bread, reduce the shredded zucchini to 1 cup and add ½ cup of mashed ripe bananas to the batter when you add the zucchini.
- In a banana mood? Try my Sourdough Banana Bread, too!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
Variation: Sourdough Zucchini Bread with Chocolate Chips
I love adding chocolate chips to a quick bread, whether it's pumpkin bread, banana bread, or anything else! And you can do the same with this recipe!
To make this variation, there are two things you will do differently:
- Step 1: When you add the shredded zucchini, fold in ½ cup chocolate chips or chocolate chunks. Reserve 2 Tablespoons of chocolate chips for the topping.
- Step 2: Once the batter is in the baking pan, sprinkle with the remaining 2 Tablespoons of chocolate chips. Continue with the remaining directions as written.
How to Make Sourdough Zucchini Bread
There are only a few simple steps to making this zucchini bread. Full directions are in the recipe card at the bottom of this post.
- Step 1: In a medium bowl, mix together the dry ingredients.
- Step 2: In a large bowl, whisk together the granulated and brown sugars, vegetable oil, egg, and vanilla extract. Then, add the sourdough discard.
- Step 3: Mix together the dry ingredients and the wet ingredients.
- Step 4: Shred the zucchini on a paper towel. Cover with another paper towel and press with your hands to remove excess moisture.
- Step 5: Add the zucchini to the batter mixture.
- Step 6: Pour the batter into your baking pan and sprinkle with turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, or the bread reaches an internal temperature of 205 degrees Fahrenheit.
Expert Baking Tips
- Remove excess moisture from the zucchini before adding it to the batter. Zucchini has a very high water content, and this can dramatically change the texture of your batter. I like to shred the zucchini on a paper towel. Then place another paper towel on top and press out as much moisture as possible.
- Make sure the bread is fully baked. Quick breads can look finished on the outside, while still undercooked on the inside. You can do this in two ways:
- Toothpick method: Use a toothpick and insert it in the center of the loaf. Once it comes out clean (rather than wet with undercooked batter), your loaf is ready.
- Measure the internal temperature: Use a thermometer to measure the internal temperature of the loaf. The loaf should be at 205 degrees Fahrenheit once fully baked. This is a fool-proof method and my favorite way to tell the loaf is ready!
- The parchment paper makes it easier to remove the bread from the pan. You can just lift it up by the paper that overhangs the edge, rather than tipping the pan over and dumping the loaf upside-down.
Storage
Room Temperature Storage: Sourdough Zucchini Bread is best fresh. Store in an airtight bag or container at room temperature for 2-3 days. You can reheat the bread in the microwave for 30 seconds to make it soft and warm again.
Freezer Storage: Once fully cooled, transfer the bread to a freezer-safe bag or container and freeze for up to 3 months. When ready to serve, let the bread thaw until it comes to room temperature. You can reheat the bread in the microwave for about 30 seconds to make it warm and soft again.
Recipe FAQs
Sourdough discard is what is leftover after you feed your sourdough starter. This can either be literally discarded - in the compost or trash - or it can be used in sourdough discard recipes like this one!
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
More Sourdough Quick Bread Recipes
If you tried this Sourdough Zucchini Bread or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Zucchini Bread
Ingredients
- 1 cup + 2 Tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅓ cup vegetable oil
- 1 egg room temperature
- 1 teaspoons vanilla extract
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 cup shredded zucchini about 1 medium zucchini
- 2-3 teaspoons turbinado sugar for topping
Instructions
- Preheat oven to 350℉. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, whisk together the granulated and brown sugars, vegetable oil, egg, and vanilla extract. Add sourdough discard and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined and no dry spots remain.
- Shred the zucchini on a paper towel. Cover with another paper towel and press to remove any excess moisture. Fold the shredded zucchini into the batter. If adding chocolate chips (optional), fold in ½ cup of chocolate chips during this step as well, reserving 2 Tablespoons of chocolate chips for the topping.
- Pour the batter into the prepared baking pan, then sprinkle with turbinado sugar. If adding chocolate chips (optional), sprinkle the 2 Tablespoons of reserved chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean, or the internal temperature of the loaf reaches 205℉.
- Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.
Joanna Friederich says
This one made it to my family recipe book, upon my kids request to write it down and keep it for them when they have families of their own. Thank you for sharing this treasure!
Jessica Vogl says
I love to hear that! Thank you!
Loretta S says
Couldn't be easier. Everybody loved it. I'll make it again for sure.
Erin says
This looks amazing and I can't wait to try it but I would highly suggest adjusting the oil to a more healthier oil than vegetable. So much has come out about the unhealthy oils and seed oils and vegetable oil is not good. I realize we can all switch it up to our liking just a recipe suggestion tweak. 🙂
Suzy says
I agree. What is the best swap? Coconut oil? Applesauce?
Marti says
Delicious! I am always looking for great discard recipes and this makes the best zucchini bread recipe.
Jessica Vogl says
So glad you loved it! Thank you!