This Sourdough Discard Zucchini Bread is a perfect way to use up some of those abundant summer zucchini and some of your sourdough discard! Zucchini adds great flavor and moisture to this bread. 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.
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Bagel Bites, Sourdough Discard Cinnamon Rolls, and Sourdough Discard Garlic Rolls.
And if you're interested in other quick bread recipes, try this Sourdough Discard Banana Bread, Sourdough Discard Pumpkin Bread, and Sourdough Discard Gingerbread Loaf.
Jump to:
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!
- 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 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.
Ingredients
As long as you have sourdough discard and fresh zucchini, you're well on your way to making this Sourdough Discard Zucchini Bread!
- All-purpose flour: This is the base of the recipe and will give you a light, airy bread.
- Baking soda: Even though we're using sourdough discard, we still need to use a leavening agent (in this case, baking soda) to ensure the bread rises predictably.
- Vegetable oil: A little bit of vegetable oil adds some much-needed fat to this recipe (in a good way!).
- Brown sugar: Brown sugar adds sweetness and moisture to the bread. You can use either light or dark brown sugar.
- Granulated sugar: Granulated sugar adds sweetness, but also helps the bread rise so it's not dense.
- 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.
- 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.
Zucchini Bread with Chocolate Chips
You can easily add chocolate chips to this recipe to make it a bit sweeter. To make this variation, there are two things you will do differently:
When you add the shredded zucchini, fold in the chocolate chips or chocolate chunks. Reserve 2 Tablespoons chocolate chips for the topping.
Once the batter is in the baking pan, sprinkle with the remaining 2 Tablespoons chocolate chips. Continue with the remaining directions as written.
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.
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!
How to make Sourdough Discard Zucchini Bread
There are only a few simple steps to making this Sourdough Discard Zucchini Bread. Full directions are in the recipe card at the bottom of this post.
In a medium bowl, mix together the dry ingredients.
In a large bowl, whisk together the granulated and brown sugars, vegetable oil, egg, and vanilla extract. Then, add sourdough discard.
Mix together the dry ingredients and the wet ingredients.
Shred the zucchini on a paper towel. Cover with another paper towel and press with your hands to remove excess moisture.
Add the zucchini to the batter mixture.
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 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.
What is sourdough discard?
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!
This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
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.
Equipment
You'll need a box grater or another grating tool to shred the zucchini. I recommend mixing the batter in a large mixing bowl with a whisk and spatula, rather than an electric mixer or stand mixer. Use a kitchen scale to measure the sourdough discard. You'll also need a 9x5-inch loaf pan.
kitchen essentials
My Favorite 9x5-Inch Baking Pan
Perfect for quick breads, pull-apart breads, and more!
Storage
Room Temperature Storage: Sourdough Discard Zucchini Bread is best fresh (and even still a little warm, right out of the oven...). 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 on the counter 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 FAQ
Yes! To do so, replace the sourdough discard with active sourdough starter (1:1 substitute).
If you are not baking with eggs, I recommend using a vegan egg substitute such as a flax egg.
Yes! There are a few easy variations you can make. Check out the variations section above for more details and directions, including how to make this bread with chocolate chips.
Sourdough Discard Zucchini Bread
Ingredients
- 1 ¼ cup all-purpose flour sifted
- 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
- 2 teaspoons vanilla extract
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ½ cups 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 those in 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 60-65 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.
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!