Sourdough Zucchini Bread – The Special Recipe Kids LOVE!

by Heather

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 heather@leavenly.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.

OR….

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 heather@leavenly.com and let me know what you think!

Soft and Moist Sourdough Zucchini Bread

Put those extra zucchini to good use in a delicious bread with added sourdough discard! The result is a not-too-sweet, super soft and moist loaf that's out of this world. Kids gobble it up without ever knowing it's full of vegetables!
4.89 from 9 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Brunch, Dessert, Snack
Servings 2 loaves

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Sourdough discard is the portion of your starter that you throw away after feeding. I always keep mine and put it to use in one way or another. It adds flavor and nutrition to the recipe.

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30 comments

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Karen June 30, 2020 - 4:08 am

I’d love to try this recipe (and your other sourdough recipes) but need the measurements in grams as in the UK and all the calculators give different weights for these ingredients ! Any chance you could add weights as well?

Reply
leavenly July 6, 2020 - 11:32 am

I’m going to make this bread again soon as my zucchini is already coming in, so when I do I will verify the measurements in grams and post those here! Thanks for the comment 🙂

Reply
Maggie July 12, 2020 - 7:41 pm

5 stars
I am so glad I found this recipe! It has half the sugar as the other recipes and it turns out the PERFECT sweetness. It is moist and divine and reminds me of my Grandma. When I was a kid she always had zucchini bread in the freezer to thaw for us grandkids. I printed this recipe and taped it to my cupboard. Have made 8 loaves and counting!

Reply
leavenly July 14, 2020 - 12:26 pm

This is a wonderful review, Maggie! Thank you for the kind words. I find sweet breads like these are far too sweet, so I made it a point to reduce the sugar. I’m glad you like it! 🙂

Reply
Mary Jane Swift July 14, 2020 - 9:49 pm

5 stars
I have made 6 loaves of bread and one batch I made muffins. They are absolutely delicious. I can’t stop eating them.

Reply
leavenly July 15, 2020 - 2:02 pm

I’m so glad you love them, and that’s a genius idea to make them into muffins, too! I’m going to add that in the blog post! Thanks for your feedback 🙂

Reply
Nimvina July 27, 2020 - 8:27 pm

5 stars
Always looking for more uses for my discard! First time making this and I used Lebanese squash because my neighbor has a ton of it (texture is very zucchini like) and I was looking for a good use for some of it. Only other change was I did brown sugar instead of white because that’s my preference when I think it’ll be okay to try in a recipe. So many sweet breads are sickly sweet and I hate that. This was perfect along with the tang from the discard! I got rave reviews from everyone I had try it. Well done!

Reply
leavenly July 28, 2020 - 12:42 pm

Thank you for this glowing review, Nimvina! I love the idea of swapping brown sugar for white. I also don’t like those sickly sweet breads! So glad you and your friends loved it!

Reply
Sue July 31, 2020 - 2:51 pm

5 stars
The best zucchini bread recipe I’ve tried! I used half white/half whole wheat flour, baked them in mini loaf pans, and they turned out moist and perfect. I shared a loaf with a neighbor and she came over this morning just to tell me that she really loved the texture and that it was delicious.

Reply
leavenly August 4, 2020 - 3:04 pm

Oooh I love the idea of using a half and half flour mix, Sue! That’s really smart. Thanks for the feedback and I’m glad you guys loved it!

Reply
Rosemary Stites August 1, 2020 - 11:32 am

This is the best Zucchini Bread Recipe. Plan on making more tomorrow. One of my Grandsons stop by to check on us. Took the rest of mine home with him.
Heather,I am so glad you allowed me to join your group. I have had so much fun and I am learning so much. I am enjoying sharing my baked goods with Family and Friends.

Reply
leavenly August 4, 2020 - 3:03 pm

I think your grandson is a lucky guy! 🙂
Thanks for the glowing comment, Rosemary. We love have you in our Sourdough Mamas Facebook group!

Reply
Lisa Whittle August 5, 2020 - 1:51 pm

5 stars
I’m not a huge fan of zucchini but I’ll try anything. Only ever had zucchini loaf 2 times before and it was kinda bland and dry. Your recipe is absolutely delicious. I loved it as well as my husband and neighbors. Even gave a loaf to my friend for her Birthday as she loves sweets and she loved it too! It was so moist and so full of flavorful. Looking forward to making more. Thank you again Heather!

Reply
leavenly August 5, 2020 - 8:53 pm

Thank you for the wonderful review, Lisa! So glad you love it! 🙂

Reply
Morgan August 12, 2020 - 2:14 pm

5 stars
This recipe was delicious! I had a lot of sourdough discard on hand so I actually used 1/2 of a cup more discard and 1/4 cup less oil and 1/4 cup less flour. Worked out great and the flavor was still very well balanced!

Reply
leavenly August 14, 2020 - 10:38 am

Love these adjustments! Thanks, Morgan!

Reply
MmHayes August 17, 2020 - 8:26 am

I made this recipe and my family loved it. I froze several packages of shredded zucchini. When I defrost them to make more bread do I drain the zucchini at that point?

Reply
leavenly August 17, 2020 - 8:46 am

That’s a wonderful idea, and one I’m going to steal as my zucchini plant outside is exploding right now! 🙂
I wouldn’t drain the zucchini unless the liquid seems excessive. If it’s super watery, give it a little squeeze in a paper towel but not so much that it becomes dried out. I hope this helps!

Reply
Jessica August 17, 2020 - 11:43 am

5 stars
This is the best zucchini bread I have ever tried! What a great find. Thank you!

Reply
leavenly August 20, 2020 - 1:43 pm

This is wonderful to hear! Thank you for the lovely comment 🙂

Reply
Shannon Pritchett August 27, 2020 - 1:26 pm

Are you able to share the measurements in grams?

Reply
leavenly August 28, 2020 - 12:32 pm

Hi Shannon! This is on my radar – I want to update all my discard recipes using grams as well. It’s just a little tricky right now as I’m 38 weeks pregnant, but once the baby is here I’ll do my best to get this information on here!

Reply
Juliana September 12, 2020 - 12:29 pm

5 stars
Just made this recipe for the 2nd time. However after I started I realized I had little oil and no eggs. I ended up using apple sauce for the oil and for eggs I looked around on the Internet and found a baking powder, oil, water mix made a great substitute (I have also used chia and flax before but didn’t have). I also did 1/2 regular sugar 1/2 brown sugar. The loaves came out great. Love that this is a versatile quick bread. Thanks so much

Reply
leavenly September 15, 2020 - 9:19 am

Very creative modifications, Juliana! Thanks for the feedback!

Reply
Mateen Zaki October 12, 2020 - 3:25 am

I was looking for a zucchini bread recipe and came across yours. I really wanted a savoury loaf rather than sweet. Wondering if possible to leave the sugar out?

Reply
leavenly October 24, 2020 - 8:56 pm

Hi Mateen, this recipe already has much less sugar than the average zucchini bread recipe, but I don’t see why you couldn’t cut back even more if you’d like less sweetness. It’s not intended to be a savoury loaf though, so I would experiment by cutting 1/4 cup of sugar each time you bake it until you achieve the level of sweetness that you desire!

Reply
Juliet October 24, 2020 - 7:01 pm

4 stars
This was very good. It was not too sweet and the texture was nice. I did find it a bit oily. I was sad I didn’t get to use more sourdough discard, but happy to get rid of some of it!

Reply
leavenly October 24, 2020 - 8:47 pm

I appreciate your feedback, Juliet! If you’d like less oil and more discard, try reducing the oil to 3/4 cup and increasing the discard to 1/2 cup! 🙂

Reply

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