Sourdough Zucchini Bread

This Sourdough Zucchini Bread recipe is a go-to summer quick bread that is so easy to make and a great way to use sourdough discard and lots of zucchini.

Making sourdough discard zucchini bread or Sourdough Zucchini Muffins is an excellent way to use extra zucchini that can seemingly grow overnight in gardens.

The bread stays fresh and moist for days and stores very well even though there’s no oil or butter in the recipe! The moisture all comes from the zucchini, sour cream or yogurt, eggs, and sourdough discard.

The simple sourdough zucchini bread is spiced with ginger and nutmeg for a bit of zing, but you can easily substitute or add in other spices like cinnamon, nuts, or chocolate chips.

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What is Zucchini Bread?

Zucchini bread is more akin to a cake than a typical bread and is often called a “quick bread.”

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 (like Sourdough Carrot Cake Scones) 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.

In addition, zucchini bread is also easy to make using a garden vegetable or fruit that proliferates.

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.

Other quick breads include Sourdough Banana Bread, Sourdough Pumpkin Chocolate Chip Bread, and Lemon Blueberry Sourdough Pound Cake.

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🛠 Tools Needed

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

• Bread Loaf Pan
  • I recommend a 9×5″ loaf pan for this recipe.
• Baking Scale
• Box Grater
  • For grating the zucchini, or a food processor
• Whisk

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🛒 Ingredients Needed

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

• Zucchini
  • No need to peel the zucchini. I squeeze the water from this recipe since it’s already extra moist using a cheesecloth.
• All-purpose flour
  • Can add whole wheat flour for an even more hearty and nutritious zucchini bread.
• Salt
• Baking Powder
• Baking Soda
• Ginger & Nutmeg
  • The ginger and nutmeg add warmth and a little zing to zucchini bread, but you could use any warming spices like cinnamon or cardamom.
• Sourdough discard (or active starter)
  • You can use active starter or discard in this recipe. If you don’t have starter, follow How to Make a Sourdough Starter from scratch and use my Top 10 Sourdough Starter Tips.
• Sour cream or yogurt
  • Yogurt or sour cream can be used interchangeably in this sourdough zucchini bread. They both add richness and moisture, so I recommend using full-fat.
  • Other quick bread recipes featuring sour cream or yogurt are my famous Sourdough Blueberry Muffins, Lemon Blueberry Sourdough Pound Cake, Sourdough Chocolate Muffins, or Sourdough Cranberry Yogurt Muffins.
• Eggs
• Vanilla extract
• Light brown sugar
• Lemon zest
  • Adds brightness and fresh flavor.
• Raw sugar, for topping
• Crystallized ginger or other add-ins (optional)
  • The crystallized ginger is unexpected but complements the spice in the zucchini bread with texture.
  • Can fold in chocolate chips (like my Sourdough Pumpkin Chocolate Chip Bread), dried fruit like raisins, or nuts like walnuts or pecans, which I love in my Sourdough Pumpkin Pecan Pancakes.

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💚 How to Make Sourdough Zucchini Bread

Follow along with this visual and detailed guide to help you bake this sourdough zucchini bread recipe.

1. Prepare the Bread Loaf Pan

Preheat the oven to 350ºF (177ºC).

Coat the interior of a 9×5″ 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.

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.

3. Mix the Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients and spices. Set aside.

4. Whisk the Wet Ingredients

In another large mixing bowl, whisk together the wet ingredients and sourdough discard.

Once thoroughly combined, fold in the grated zucchini.

5. Mix the Zucchini Batter

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 any add-ins like 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!

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How to Store and Serve

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.

Additionally, zucchini bread can also be frozen for long-term storage. Freeze the entire loaf to retain the most moisture. Wrap the loaf in plastic wrap or aluminum foil and place it 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.

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.

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❓FAQs

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