Zucchini bread is a wonderful way to utilize any extra zucchini you may have, and adding sourdough discard to your dough makes it more nutritious and flavorful. What’s not to like?
Each summer, my husband and I have a zucchini plant in our garden and we always get so much zucchini. We can never keep up! We cook it almost daily, give it away to neighbors, but still always have a surplus. One day my husband requested zucchini bread, and my first thought was, “why didn’t I think of that?!”
Naturally, I sought out to find a great sourdough zucchini bread recipe. When I researched some recipes, they all seemed to call for a lot of sugar. Some used nuts, which we don’t love in our bread, and none called for sourdough discard…
So, I made my own!
This sourdough zucchini bread recipe has less sugar than other recipes, so you can feel good about feeding it to your kids (or about eating three pieces at once… not that I do that… 😏)
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Make Your Sourdough Zucchini Bread Great
This recipe is extremely simple, but to guarantee your sourdough zucchini bread comes out really great, I recommend greasing your pans well. This will prevent the loaves from sticking to the pan when you tip them out. You can use Pam, oil or butter, whichever you fancy, but make sure you really coat your pan.
Conversely, you could cut parchment paper to fit, and simply lift the bread out of the pan. I still recommend greasing your pan first, especially if any dough will be touching the bare pan.
Also, don’t wring out or dry your shredded zucchini in any way. The added moisture is what makes this recipe so delicious!
Try to let your sourdough zucchini bread loaves cool at least an hour on the rack before slicing. It’s hard because of that amazing smell, but it’s worth it. The slices will come out cleaner and the crumb will be less gummy inside.
This recipe makes two loaves. If you don’t think you could eat both in time, you could give one away to a friend or family member, or wrap it in plastic wrap, place it in a freezer bag, and freeze it for up to six months. Be sure to label it so you know what it is and when you made it!
What’s the Best Way to Eat Sourdough Zucchini Bread?
Because this is a sweeter bread (think banana bread), it’s great to eat as a snack, or with breakfast or brunch.
My husband and kids love it plain, and I like it with butter. (Butter makes everything better!)
If your bread has cooled completely, try toasting it lightly or microwaving it for 8-10 seconds to make it nice and warm to eat. Plus, the butter melts better this way!
Have a special way to eat sourdough zucchini bread that you absolutely love? Leave me a comment or email me at email@example.com – I would love to hear your feedback!
What is sourdough discard?
Sourdough discard is the sourdough starter you have left over after you’re done feeding, and it’s the discard that you’ll be using in your sourdough zucchini bread. Feeding a starter just means you take a small amount of your existing starter and add water and flour. (Don’t have a starter? Learn How to Make Sourdough Starter in Six Easy Steps!)
But what happens to the rest of the starter that’s left behind – your discard?
You can discard it, as the name implies. Scrape it into the garbage, then rinse your container in hot soapy water.
You can add it to other recipes! This adds a boost of nutrition from your starter, and makes regular recipes more flavorful. For example, Belgian waffles are good, but sourdough Belgian waffles are amazing!
Check out The Web’s Largest List of Sourdough Discard Recipes for more discard inspiration!
By the way, if you’re growing tired of feeding your starter, or if you’re planning a long vacation, consider drying your starter and storing it in the pantry. Check out How to Dry (and Revive) Your Sourdough Starter for Long-Term Storage for step-by-step instructions on both drying and reviving your starter.
Sourdough Makes It Nutritious
I feel good about feeding sourdough zucchini bread to my kids because it has sourdough starter in it which is full of nutrition, including a wonderful little microbiome that’s so great for their little bellies.
Plus, with far less sugar than the average zucchini bread recipe, I don’t have to worry about them bouncing off the walls after eating it.
I packed it in my kids’ lunches and sent them to daycare with it. It was devoured there just like it is at home, and they have no idea it’s chock full of zucchini. My daughter asks for more each time she has it and I have to cut her off so she doesn’t eat it all!
Switch it up!
Try pouring the batter into muffin tins or even mini muffin tins to make sourdough zucchini muffins. Play with different pans, even a mini bundt cake pan would work! You’ll have to adjust your baking times accordingly, so I recommend following a recipe that uses those specific pans to find the best temperature and time combination.
Without further adieu, let’s get baking your Sourdough Zucchini Bread!
Leave me a review or send me an email at firstname.lastname@example.org and let me know what you think!
Soft and Moist Sourdough Zucchini Bread
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 3 eggs
- 4 tbsp sourdough discard* see notes
- 1 cup vegetable oil
- 1 1/4 cups sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini do not drain or remove moisture
- Preheat oven to 325°F. Grease two 8×4" pans.
- In a medium bowl, stir together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
- In a large bowl, beat eggs, sourdough discard, oil, vanilla and sugar. Slowly add dry ingredients to wet ingredients and mix well. Add zucchini and stir until incorporated.
- Pour batter into prepared pans, about half in each. Bake 45-60 minutes, or until tester or butter knife inserted in the center comes out clean. Cool in pans for 15 minutes, then remove loaves onto cooling rack to cool completely.