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This Sourdough Zucchini Bread recipe is my go-to summer quick bread that is so easy to make and a great way to use sourdough discard or active sourdough starter.
If you have a garden, you know that zucchini is one of those plants that will seemingly double in size overnight. Suddenly, you have a ton of zucchini that you don’t know what to do with!
Making sourdough discard zucchini bread is an excellent way to use some of that extra zucchini. The bread stays fresh and moist for days and stores well. And this is surprising because there is no oil and no butter in the recipe! It all comes from the zucchini, sour cream (or yogurt), and discard.
Thus, zucchini bread is the perfect snacking cake for any time of the day because it keeps so well without becoming dry or stale.
This sourdough zucchini bread is spiced with ginger and nutmeg for a little zing but you can easily substitute or add in other spices, nuts, or chocolate chips. It’s topped with demerara or raw sugar which results in a crunchy and sweet crust that balances the spiced, moist cake.
👉 If you enjoy this recipe, you’ll enjoy some of my other sourdough discard recipes such as my Sourdough Banana Bread, Sourdough Apple Butter Muffins, and my Sourdough Discard Chocolate Chip Cookies.
What is Zucchini Bread and Why Use Zucchini?
Zucchini bread is more akin to a cake than a typical bread. Zucchini bread is enriched with sugar, eggs, fat, liquid, is spiced and baked in a bread loaf pan. The result is similar to carrot cake in that zucchini bread is an extremely moist and spiced cake that happens to use a garden fruit in the loaf (yes, zucchini is a fruit and not a vegetable).
Baking vegetables into desserts has been around for centuries, but the 1960s and 1970s saw a rise in dieting and health-conscious fads. Consequently, one of those trends was the proliferation of carrot cake and zucchini bread for being easy to make and “healthy.” As a result, it’s still common to see dried fruits like raisins, nuts, and spices in these vegetable cakes for added flavor, texture, and supposed health benefits.
Many bake zucchini bread for the nostalgic factor and because it’s a prolific garden vegetable. When you have an abundance of zucchini in your garden, why not be creative and bake it into a cake? It’s like the same principal as using overripe bananas to make banana bread.
In addition, zucchini bread is also easy to make! My sourdough zucchini bread recipe is extremely moist, spiced with ginger and nutmeg, and the sweetness is balanced with sourdough starter and sour cream. The result is a spiced snacking cake that’s punctuated by bites of crystallized ginger and a crunchy demerara sugar topping that keeps the interior moist for days.
Tools Needed for Sourdough Zucchini Bread:
Click on the toggles below for more information, recommendations, and possible substitutes.
Bread Loaf Pan
Baking Scale
I always list ingredients by weight in grams because it is the most accurate way to measure baking ingredients. Use a scale and your baking will immediately be better!
I love my Escali baking scale and use it every day. The batteries last a long time, it’s accurate, and it comes in many different colors.
Box Grater
I use a box grater to grate the zucchini in this recipe. After I grate the zucchini, I use a nut milk bag to squeeze out water from the zucchini. You could also use a cheesecloth or clean kitchen towel.
Whisk
I use this great Oxo whisk to mix everything together. With one utensil, making zucchini bread couldn’t be easier!
Ingredients Needed for Sourdough Zucchini Bread:
Click on the toggles below for more information, recommendations, and possible substitutes.
Zucchini
This zucchini bread recipe calls for about 3 cups of grated zucchini which is around 2 medium zucchini or 383 grams. A baking scale will give you the most accurate measure.
I squeeze out the water from grated zucchini because this recipe is moist enough as is.
All Purpose Flour
I use King Arthur all-purpose flour for this recipe but any all-purpose flour would work well here.
Baking Powder & Baking Soda
I use both baking powder and baking soda in this zucchini bread recipe. Both help the bread rise in the oven and the baking soda will react and balance out the acidity of the sour cream and sourdough starter.
Ground Ginger & Nutmeg
I love the lemon zest and ginger combo in this zucchini bread. The ground ginger gives the loaf a little zing and makes it a little more unique than your typical spiced zucchini bread.
However, you’re welcome to substitute the ground ginger with cinnamon. Use freshly grated nutmeg for the best flavor.
Sourdough Starter (active or discard)
You can use active sourdough starter or sourdough discard for this zucchini bread recipe. I recommend fresh sourdough starter for the best results.
Don’t have a sourdough starter? Be sure to follow my How to Make a Sourdough Starter guide to learn how to make and maintain your own in just a week.
Sour Cream or Greek Yogurt
Sour cream or greek yogurt can be used interchangeably in this zucchini bread. Both provide a slight acidity, moisture, and tang to the loaf along with the sourdough starter. Use full-fat for the best flavor and texture. If using yogurt, make sure it is unsweetened and plain.
Crystallized Ginger or other add ins
Crystallized ginger is my absolute favorite add in to this sourdough zucchini bread. It’s unexpected and compliments the spices and texture of the loaf so well.
Feel free to substitute with an equal amount of another dried fruit like raisins and any other additions like walnuts or chocolate chips.
- Sea Salt
- Eggs
- Vanilla
- Light Brown Sugar
- Lemon Zest
- Demerara or Raw Sugar (for topping, optional)
How to Make Sourdough Zucchini Bread:
Follow along with this visual and detailed guide to help you bake this sourdough zucchini bread recipe.
1. Preheat oven to 350ºF and Prepare Bread Loaf Pan
Preheat oven to 350ºF (177ºC).
Coat the interior of a 9×5″ or 8.5×4.5″ bread loaf pan with butter or oil.
Line the pan with a piece of parchment paper that fits the length of the pan and has a couple of inches of overhang on each side like two wings. This will help you remove the zucchini bread from the pan.
Oil the parchment paper and sprinkle in a few tablespoons of demerara or raw sugar to coat the pan. Set aside.
2. Grate & Strain Zucchini
Using the large holes of a box grater, grate two medium zucchini (about 383 grams).
Squeeze out and strain the water (see note below) from the zucchini using a nut milk bag, cheesecloth, or a clean kitchen towel. Set the zucchini aside.
*Note: This zucchini bread is already moist enough from the sourdough starter and sour cream. Zucchini is 95% water, so squeezing out and straining the zucchini water creates a better-textured loaf in my opinion that’s worth the extra step.
In addition, removing excess water from zucchini helps to create a more consistent bread loaf as the water content can vary based on your zucchini.
If you absolutely hate squeezing out the zucchini, just add the grated zucchini in and lower the amount of sour cream or starter in the recipe by a quarter cup or so.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the following dry ingredients:
- 2 cups (240 grams) of all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Zest from one lemon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
Set aside.
4. Whisk the Wet Ingredients:
In another large mixing bowl, whisk together the following wet ingredients:
- 2 large eggs
- ½ cup (150 grams) sourdough starter (active or discard)
- ½ cup (120 grams) sour cream or greek yogurt
- 1 cup (213 grams) light brown sugar
- 2 teaspoons vanilla extract
Once thoroughly combined, add the grated zucchini.
5. Mix Together and Add-ins:
Create a well in the center of the dry ingredients and pour in the wet ingredients
Mix the zucchini bread batter together until no dry pockets of flour remain.
Fold in ⅓ cup (43 grams) of chopped crystallized ginger and/or an equal amount of other add-ins like nuts, dried fruit, or chocolate chips.
6. Bake:
Pour the zucchini bread batter into the prepared bread loaf pan. If using a smaller 8.5×4.5″ pan, only fill the pan up 75% so it doesn’t overflow. Place the loaf pan on a small baking sheet.
Sprinkle the top with demerara or raw sugar (optional).
Bake the zucchini bread at 350ºF (177ºC) for 55-65 minutes until the top is dark brown, a toothpick inserted into the center comes out clean, and the internal temperature reads 200ºF (93ºC).
Let cool on a wire rack for 10-15 minutes. Lift the loaf out of the pan using the parchment paper (use a butter knife or offset spatula to loosen the sides if needed) and cool completely on the wire rack.
Lastly, slice and enjoy!
How to Serve Sourdough Zucchini Bread:
This sourdough zucchini bread recipe pairs exceptionally well with a dollop of crème fraîche, mascarpone, Greek yogurt, or cultured butter.
Zucchini bread can be served any time of day, but I think it’s particularly good as an afternoon pick-me-up or as a breakfast side.
Furthermore, because it stores well, the bread also makes a good traveling loaf cake for summer get togethers or as sliced baking gifts for others.
How to Store Sourdough Zucchini Bread:
You can store sourdough discard zucchini bread at room temperature for two days wrapped tightly in aluminum foil.
To keep longer, store in the refrigerator for up to a week. Eat the bread cold or reheat slightly in a toaster oven or oven.
Additionally, zucchini bread can also be frozen for long-term storing. Freeze the entire loaf to retain the most moisture. Wrap the loaf in plastic wrap or aluminum foil and place in a resealable freezer safe bag.
To thaw the frozen zucchini bread, place in the refrigerator and let it thaw at least overnight or for a few hours on the counter.
Sourdough Zucchini Bread FAQs:
Can I double this recipe?
This recipe makes one standard zucchini bread loaf. You’re welcome to double the recipe. Simply double all of the ingredients, follow the same instructions, and divide the batter in half to pour into two bread loaf pans.
Can I make this sourdough zucchini bread vegan?
Yes! Replace the sour cream or Greek yogurt with an equal amount of an unflavored, unsweetened vegan yogurt. To replace the egg, use a flax egg or applesauce.
Can I make zucchini bread into zucchini muffins?
Yes, simply pour the batter into muffin tins/liners and bake at 350ºF for 20-30 minutes (time can depend on how dark your muffin pan is).
Can I make this a whole wheat sourdough zucchini bread?
Replace ½ cup of the flour with whole wheat or another type of flour. Substituting all of the all-purpose flour with whole wheat might result in a dense loaf.
What other additions can be added to zucchini bread?
As mentioned in the ingredients section, the spices and crystallized ginger can be easily swapped out in this recipe and other add-ins would be excellent. This is an adaptable and flexible recipe.
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Sourdough Zucchini Bread
Equipment
- 1 Bread Loaf Pan, (9×5" or 8.5×4.5")
- 1 Whisk
- 1 Baking Scale, (optional but recommended)
- 1 Nut Milk Bag or Cheesecloth, (optional but recommended)
Ingredients
- 5 TBSP Raw Sugar, (for coating pan and topping)
Dry Ingredients:
- 2 medium Zucchini, (383 grams)
- 2 cups All-Purpose Flour, (240 grams)
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 TBSP Lemon Zest, (from one lemon)
- 1 tsp Ground Ginger
- ¼ tsp Nutmeg, (freshly grated)
- 1/3 cup Crystallized Ginger, (43 grams, optional add-in)
Wet Ingredients:
- 2 Eggs, (large)
- ½ cup Sourdough Starter, (150 grams, active or discard)
- ½ cup Sour Cream, (or Greek Yogurt, full-fat, plain)
- 1 cup Light Brown Sugar, (213 grams)
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 350ºF (177ºC).Coat the interior of a bread loaf pan with butter or oil. Line the pan with a piece of parchment paper that fits the length of the pan and has a couple inches overhang on the sides. Oil the parchment paper and sprinkle in a few tablespoons of demerara or raw sugar to coat the pan. Set aside.5 TBSP Raw Sugar
- Using the large holes of a box grater, grate the zucchini.For best results, place the zucchini in a nut milk bag or cheesecloth and squeeze out and strain water. This will help create a better textured loaf. Set aside.2 medium Zucchini
- Mix together the dry ingredients in a large mixing bowl. Set aside.2 cups All-Purpose Flour, 2 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Sea Salt, 1 TBSP Lemon Zest, 1 tsp Ground Ginger, ¼ tsp Nutmeg
- In another large mixing bowl, whisk the wet ingredients together until thoroughly combined. Once combined, add the grated zucchini.2 Eggs, ½ cup Sourdough Starter, ½ cup Sour Cream, 2 tsp Vanilla Extract, 1 cup Light Brown Sugar
- Create a well in the center of the dry ingredients and pour in the mixed wet ingredients. Mix the batter together until no dry pockets remain.Fold in the crystallized ginger and/or an equal amount of other add-ins like nuts, chocolate chips, or dried fruit.1/3 cup Crystallized Ginger
- Pour the zucchini bread batter into the prepared bread loaf pan. If using the smaller 8.5×4.5" bread loaf pan, only fill up 75% of the way so it doesn't overflow. Place the pan on a small baking sheet.Sprinkle the top with more demerara or raw sugar (optional).Bake the zucchini bread at 350ºF (177ºC) for 55-65 minutes until the top is dark brown, a toothpick inserted in the middle comes out clean, and the internal temperatures reads 200ºF (93ºC).Let cool on a wire rack for 10 minutes. Lift the loaf out of the pan using the parchment paper (use a butter knife or offset spatula to loosen the sides if needed) and cool completely on the wire rack.Slice and enjoy!
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Sourdough Pumpkin Maple Cookies
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Hey there!
I’m really interested in baking this, however, I’m vegan and under the “Can I make this sourdough zucchini bread vegan?” tab on the FAQ, you only mention replacing the yogurt with a nondairy alternative.
How would you replace the eggs? Would flax be a good alternative? Is applesauce better, or should I not attempt to replace them?
Thank you.
Have a nice day,
Nick
Hi Nick, sorry about that. I’ll update that FAQ! Yes, you can replace with a flax egg or applesauce. The bread is a little dense, so I think it’ll be a quite similar texture!
I would like to know how much weight or cups to use for two medium zucchinis. This is quite open-ended. Have you used GF flour? If so, can you share the substitute flour used?
I have in the instructions the weight of two zucchinis for the recipe (about 383 grams). I haven’t tried a gluten-free flour for this zucchini bread, but I imagine that Cup4Cup or King Arthur’s Measure for Measure would do fine in this recipe!
After 40 years of zucchini breaded made with oil and chocolate chips this recipe is a breath of freshness! It was moist, tangy and I had no need for directions how to “store/save” for later. (I did not use the sugary coating and I added cinnamon, because cinnamon is never wrong). This is a keeper and since I am relatively new to your newsletter I need to search your other recipes! Thanks Brandon.
I love to hear that! Thanks for making!
This bread tastes great and it is super easy to make. The flavor is rather complex. The earthiness of the zucchini, the depth from the sourdough starter, and the spices that are reminiscent of a carrot cake all combine to give this bread great flavor and texture.
Appreciate it, Tyler!
Very easy!