Sourdough Zucchini Bread
If you’re anything like me, you have two constants in your summer kitchen: a garden pumping out zucchini like it’s a full-time job, and a jar of sourdough discard staring at you from the fridge.
You can only make so many zoodles before you start to question your life choices. And that sourdough discard? It feels wasteful to toss, but there are only so many crackers one person can eat.
One afternoon, staring at both problems on my counter, a lightbulb went off. What if I combined them? The result was this incredibly moist, tender, and flavorful Sourdough Zucchini Bread.
This isn’t your average zucchini bread. The sourdough discard adds a subtle, tangy depth that cuts through the sweetness, creating a perfectly balanced loaf you won’t be able to stop slicing.
What You’ll Need
Here are the simple ingredients that come together to create something truly special. I’ve separated them into wet and dry to make the process even smoother for you.
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup neutral oil (like canola or vegetable)
- 1 cup sourdough discard, unfed and at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Tools Required
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Box grater or food processor with a shredding attachment
- Clean kitchen towel or cheesecloth
- Wire cooling rack
Pro Tips
I’ve made this bread more times than I can count. Here are a few hard-earned tips to guarantee your loaf comes out perfect on the first try.
1. Squeeze That Zucchini (No, Really!)
Zucchini is full of water. If you don’t squeeze out the excess moisture, you’ll end up with a dense, gummy loaf. After shredding, place the zucchini in a clean kitchen towel or cheesecloth and wring it out over the sink until you can’t get much more liquid out. This is the single most important step for a great texture.
2. Understand Your Discard
In this recipe, the sourdough discard is for flavor, not for leavening. It adds a wonderful tangy complexity. Don’t use an active, bubbly starter, as it can change the texture. Room temperature, unfed discard is exactly what you want.
3. Don’t Overmix the Batter
Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can make the bread tough instead of tender. A few lumps are perfectly fine!
4. Let It Cool Completely
I know it’s tempting to slice into a warm loaf right out of the oven. Please, resist! The bread needs to cool completely on a wire rack. This allows the internal structure to set, making it easier to slice and improving the final texture.
Step-by-Step Instructions
Ready to bake? Let’s walk through it step by step. It’s easier than you think.
Step 1: Prep Your Station
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Shred and Squeeze
Wash and trim the ends of your zucchini. Shred it using a box grater or food processor. Measure out 1 1/2 cups, then place it in a clean kitchen towel and squeeze out as much excess water as possible.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set it aside.
Step 4: Combine Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until they are light and well combined. Stream in the oil while whisking continuously. Then, stir in the sourdough discard and vanilla extract.
Step 5: Marry the Wet and Dry
Pour the dry ingredients into the large bowl with the wet ingredients. Use a spatula to gently fold them together until just combined. Remember not to overmix!
Step 6: Fold in the Zucchini
Gently fold the squeezed, shredded zucchini into the batter. If you’re using any add-ins like nuts or chocolate chips, fold them in now.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 8: Cool It Down
Let the bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. This could take a couple of hours, but it’s worth the wait.
Substitutions and Variations
This recipe is very forgiving. Feel free to experiment with different ingredients to suit your taste or what you have on hand.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| All-Purpose Flour | Half whole wheat flour | Adds a nutty flavor and denser texture. |
| Neutral Oil | Melted butter or coconut oil | Butter adds richness; coconut oil adds a faint flavor. |
| Sugars | Maple syrup or honey | Reduce other liquids slightly if using a liquid sweetener. |
| Add-ins | Chocolate chips, walnuts, pecans | Add up to 1 cup of your favorite mix-ins. |
Nutritional Info, Diet Swaps, and Pairings
A little information for those who are curious about what’s inside each slice.
Nutrition Estimate: Please note this is an approximation. Based on 12 slices per loaf, each slice contains roughly 250-280 calories, 35g carbs, 5g protein, and 10g fat.
Meal Pairing: This bread is fantastic on its own, but it’s even better with a hot cup of coffee or tea. For a light breakfast or brunch, serve a slice with a side of yogurt and fresh fruit.
Cooking Efficiency: To save time, you can pre-mix your dry ingredients and store them in an airtight container for weeks. When you’re ready to bake, your first step is already done!
Dietary Swaps
Need to adjust for a specific diet? Here are a few simple swaps.
| To Make It… | Swap This | With This |
|---|---|---|
| Gluten-Free | All-purpose flour, sourdough discard | 1-to-1 GF flour blend, GF discard |
| Dairy-Free | (Base recipe is DF) | Ensure chocolate chips are dairy-free. |
| Vegan | Eggs | Flax eggs (2 tbsp ground flax + 5 tbsp water) |
Leftovers and Storage
If you somehow have leftovers, here’s the best way to keep them fresh.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature | 2-3 days | Wrap tightly in plastic wrap or in an airtight container. |
| Refrigerator | Up to 1 week | Can dry it out slightly. Wrap well to prevent this. |
| Freezer | Up to 3 months | Wrap individual slices for a quick grab-and-go snack. |
Frequently Asked Questions
Q1. My bread turned out soggy and dense. What did I do wrong?
Ans: This is almost always caused by not squeezing enough water out of the shredded zucchini. It holds a surprising amount of liquid, which will ruin the bread’s texture if left in. Wring it out thoroughly!
Q2. Can I use an active, fed sourdough starter?
Ans: You can, but it’s not ideal for this recipe. Active starter has more leavening power and a different flavor profile that can compete with the baking soda and powder, potentially altering the texture. Unfed discard provides the perfect tangy flavor without messing with the rise.
Q3. I don’t have a sourdough starter. Can I still make this recipe?
Ans: Yes. You can make a standard zucchini bread by omitting the sourdough discard. To replace the liquid, use 1/2 cup of yogurt or sour cream and 1/2 cup of milk. This will mimic the tang and moisture.
Q4. Can I bake this recipe as muffins?
Ans: Absolutely! This recipe works great for muffins. Just divide the batter into a lined muffin tin, filling each cup about 3/4 full. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
Wrapping Up
There you have it—a simple, delicious way to tackle both your garden’s overzealous zucchini and that ever-present jar of sourdough discard. This bread has become a staple in my kitchen, and I hope it becomes one in yours, too.
It’s the perfect afternoon snack, a welcome addition to brunch, and a fantastic homemade gift. The subtle tang from the sourdough makes it feel special and just a little bit fancy.
I’d love to hear how your loaf turns out! If you give this recipe a try, please leave a comment below. Let me know if you made any fun variations or have any questions.
