Sourdough Zucchini Bread – The Special Recipe Kids LOVE!

by leavenly
10 comments

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!
5 from 3 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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10 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 Your comment is awaiting approval

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

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