Sourdough Zucchini Bread (No Butter or Oil)

Name: Sourdough Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 5 TBSP Raw Sugar ((for coating pan and topping)); 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)); 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

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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.

Loaf of sourdough zucchini bread with three slices cut with bread knife and zucchini in background

Tools Needed for Sourdough Zucchini Bread:

Click on the toggles below for more information, recommendations, and possible substitutes.

Bread Loaf Pan

This zucchini bread recipe can be baked in a 9×5″ or a 8.5×4.5″ bread pan. If baked in the smaller pan, only fill the pan up 75% of the way so it doesn’t overflow. The bread will be more squat in the 9×5 pan and taller in the 8.5×4.5 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)

Dry ingredients for zucchini bread including flour, baking powder, baking soda, zucchini, ginger, and salt

Wet ingredients for zucchini bread including sour cream, discard, eggs, vanilla, and brown sugar

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.

Bread loaf pan with parchment paper and coated in raw or demerara sugar

Raw or demerara sugar coated on interior of bread loaf pan

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.

Grating zucchini on box grater into bowl

*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.

Whisking dry ingredients together in bowl

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.

Whisking in grated zucchini into wet ingredients

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.

Bowls of dry ingredients, wet ingredients, and crystallized ginger

Whisking in crystallized ginger into batter

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).

Sprinkling demerara sugar on sourdough zucchini batter in bread loaf pan

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!

Loaf of zucchini bread with zucchini and ginger

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.

Two slices of zucchini bread with creme fraiche

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.

Interior of sourdough zucchini bread with ginger and bread knife

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.

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.

Two slices of sourdough zucchini bread on table

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What Questions Do You Have About Sourdough Zucchini Bread?

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Three slices of sourdough zucchini bread with ginger

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