You won’t believe how moist and flavorful this sourdough zucchini bread turns out. With brown sugar keeping it soft for days and imparting a rich caramel flavor, this recipe will redefine your expectations of quick breads. Add in a hint of cinnamon for that cozy warmth, and it’s a breeze to prepare with ingredients you probably have on hand. Suppose you bake it immediately or let it chill overnight for long fermentation. In that case, this recipe promises the best zucchini bread your tastebuds have ever experienced, plus a perfect opportunity to use up those leftover scraps.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this recipe.
- Leaveners: Double check that your baking powder and baking soda aren’t expired; otherwise, this beautiful loaf won’t rise properly.
- Sugars: Using a combination of brown sugar and white sugar gives this Sourdough Zucchini bread a deep, caramel-like flavor.
- Oil: I used avocado oil, which makes this loaf incredibly moist for days, but you could substitute it with vegetable oil or melted unsalted butter.
- Eggs: It’s best to use all room temperature ingredients! To warm up eggs quickly, place your eggs in a bowl of hot water and let them soak for 5 minutes.
- Sourdough discard: I recommend using fresh sourdough discard, no older than 1-2 days. You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
- Spices: Ground cinnamon complements this Sourdough Zucchini bread perfectly. You could add a ¼ teaspoon of nutmeg for even more warmth.
Baking Timetable For Sourdough Zucchini Bread Recipe
How to Make Sourdough Zucchini Bread
- Preheat the oven to 325 degrees F, then grease and line two 8.5 x 4.5 inch loaf pans with parchment paper and set aside.
- Next, shred the zucchini with a box grater or a food processor and place it in a clean tea towel. Squeeze the zucchini tightly to release the excess liquid.
Baker’s Note
Zucchinis vary in size and water content, so to provide consistent results, squeeze out the excess liquid once you have shredded the zucchini.
After the first squeeze, I like to open up the tea towel and fluff up that shredded zucchini (grated zucchini is OK too), then squeeze it tightly once more. This ensures all of the extra liquids have been removed.
I know it is an extra step, but this allows the Sourdough Zucchini Bread to bake up perfectly every single time.
3. You should be left with 210 grams (about 1 ¾ cups) of zucchini. Place it in a bowl and set that aside.
4. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set that aside as well
5. In another large mixing bowl, add the oil, eggs, sugars, sourdough discard, vanilla, and whisk until smooth. Then fold in the shredded zucchini.
6. Pour the wet ingredients into the dry ingredients and mix until the flour is just incorporated.
7. Fold in some inclusions, if desired. I love adding chopped walnuts and chocolate chips together. Sweet and crunchy!
Long Fermentation Tip
To long ferment, cover the batter and place it into the fridge for up to 16 hours. Continue the recipe as normal the following day.
8. Divide the batter evenly between the two prepared loaf pans, and bake for 45-50 minutes, or until a toothpick comes out mostly clean.
9. Leave to cool for at least an hour before slicing it and enjoy!
How to Store:
Store cooled sourdough zucchini bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days to maintain its moist texture. For longer freshness, refrigerate slices or the loaf in an airtight container for up to 7 days; bring to room temperature before serving to restore optimal flavor and softness.
To freeze, wrap the cooled loaf in plastic wrap followed by aluminum foil or a freezer bag, lasting up to 3 months. Thaw overnight in the fridge or at room temperature, or reheat individual slices in a toaster oven for best results.
- Line containers with paper towels if any moisture appears to prevent sogginess.
- Sliced freezing works well for grab-and-go portions.
- Always cool completely before storing to avoid condensation.
For More Guidance:
Why You’ll Love This Recipe:
Perfect for using up extra zucchini and sourdough starter:
This recipe is a delightful way to tackle the seasonal abundance of zucchini while making good use of that sourdough starter discard. If you find yourself overwhelmed with a harvest, transforming zucchini into a moist, flavorful loaf not only reduces waste but also elevates everyday ingredients into something extraordinary. The natural moisture from the zucchini works wonders in creating a tender crumb that enhances the rustic appeal of your sourdough bread.
A wealth of sourdough benefits:
The extended fermentation time in sourdough isn’t just a method: it’s a magical process that transforms simple ingredients into a complex symphony of flavors. This slow fermentation allows the dough to develop a rich depth that you won’t find in quick rise breads, enhancing your culinary experience with every bite. As the natural tang from wild yeasts and lactic acid bacteria kicks in, you’re not just savoring bread: you’re indulging in a superior taste that’s rooted in tradition and artistry.
Moist, flavorful, and perfectly sweet:
You’ll find that the secret to this incredibly moist zucchini bread lies in the delightful combination of brown sugar and cinnamon. Thanks to the brown sugar, each slice boasts a caramel like richness that dances on your palate, transforming a simple loaf into an indulgent treat. This sweetness isn’t just for show: It pairs beautifully with the zucchini, enriching the bread’s texture and locking in moisture that lasts for days. Imagine savoring a slice straight from the oven, the warm aroma weaving through your kitchen, beckoning loved ones to indulge in this delicious experience.
Make it real quick or long ferment:
You’ll love this recipe for its incredible flexibility. It’s your recipe, so it’s up to you. If you’re in a rush or just hate waiting, you can have delicious homemade bread ready in under an hour. The quick method is perfect for spontaneous cravings, letting you whip up warm, crusty bread in no time.
FAQs
Should I squeeze the water out of the grated zucchini before adding it to the batter?
Yes, squeezing excess moisture from the zucchini is important to prevent the bread from becoming too wet and gummy. Use a clean towel or cheesecloth to press out the water.
Can I use sourdough discard that has been refrigerated or unfed?
How long should I bake the zucchini bread, and how do I know when it is done?
Can I add nuts, chocolate chips, or dried fruit to the bread?
How should I store sourdough zucchini bread for best freshness?
Store at room temperature wrapped tightly for up to 3 days or refrigerate up to 7 days. For longer storage, freeze the cooled loaf wrapped in plastic wrap and foil up to 3 months.
Warnings for Sourdough Zucchini Bread:
- Avoid using overly large zucchinis with high moisture as they can make the bread soggy and affect baking time. Always squeeze excess water from grated zucchini.
- Do not use zucchinis that are bruised or have blemishes, as they can negatively impact flavor and texture.
- Avoid overmixing the batter, as this develops gluten making the bread tough and dense. Mix until just combined with some lumps remaining.
- Use fresh or recently fed discard for best results; overly acidic or old discard can impart unpleasant sourness to the bread.
- Ensure the bread is fully baked in the center; a gooey middle usually means it needs more baking. If the crust browns too quickly, tent with foil.
- Check your baking powder/soda expiration regularly; expired leaveners won’t effectively rise the bread.
- Prepping pans before mixing batter ensures smooth and quick transfer to the oven, helping the bread rise properly before leaveners weaken.
Easy Sourdough Zucchini Bread Recipe
Equipment
- Two 8.5 x 4.5 Inch Loaf Pans
- Box Grater
- Cheesecloth
- Mixing Bowl
Ingredients
- 277 grams zucchini shredded 2 cups
- 320 grams all-purpose flour 2 1/4 cups
- 6 grams baking powder 1 1/2 teaspoons
- 6 grams baking soda 1 teaspoon
- 6 grams salt 1 teaspoon
- 3 grams ground cinnamon 1 1/2 teaspoons
- 220 grams avocado oil 1 cup
- 210 grams brown sugar 1 cup
- 100 grams sugar 1/2 cup
- 170 grams eggs room temperature about 3 large eggs
- 12 grams vanilla extract 1 Tablespoon
- 120 grams sourdough discard room temperature 1/2 cup
- 225 grams chocolate chips optional 1 1/4 cups
Instructions
- Preheat the oven to 325 degrees F, then grease and line two 8.5 x 4.5 inch loaf pans with parchment paper. Set aside.
Prepare Zucchini
- Next, shred the zucchini with a box grater or a food processor and place it in a clean cheesecloth or tea towel. This will give you about 277 grams or 2 cups. Now squeeze the zucchini tightly to release the excess liquids.
- 277 grams zucchini, shredded
- After the first squeeze, open up the cheesecloth and fluff up that shredded zucchini, then squeeze it tightly once more. This ensures all of the extra liquids have been removed.
- Zucchini’s vary in size and water content, so to provide consistent results, it is best to squeeze out the excess liquids once you have shredded the zucchini. I know it is an extra step, but this allows the Sourdough Zucchini Bread to bake up perfectly every single time!
- You should be left with 210 grams (about 1 ¾ cups) of shredded zucchini. Place it in a bowl and set that aside.
Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set that aside as well.
- 320 grams all-purpose flour,6 grams baking powder,6 grams baking soda,6 grams salt,3 grams ground cinnamon
Wet Ingredients
- In another bowl, add the oil, sugars, eggs, vanilla, sourdough discard, and whisk until smooth. Then fold in the zucchini.
- 220 grams avocado oil,210 grams brown sugar,100 grams sugar,170 grams eggs, room temperature,12 grams vanilla extract,120 grams sourdough discard, room temperature
Mix
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until the flour is just incorporated. Be careful not to over mix, otherwise this will lead to a dense and gummy sourdough zucchini bread.
- Fold in some chopped walnuts, pecans, dried cherries, dried cranberries or chocolate chips, if desired! I love adding chopped walnuts and chocolate chips together. Sweet and crunchy!
- 225 grams chocolate chips (optional)
- Long Ferment: Cover the batter and place it into the fridge for up to 16 hours. Continue the recipe as normal the following day.
Bake
- Divide the batter evenly between the two prepared loaf pans (about 675 grams each loaf). Bake for 45-55 minutes or until a toothpick comes out mostly clean – a few moist crumbs are okay – and the top springs back to the touch.
- Leave to cool for at least an hour before slicing in. Enjoy!
Ingredients & Substitutions
- Flour: I used all-purpose flour for this recipe.
- Leaveners: Double check that your baking powder and baking soda aren’t expired; otherwise, this beautiful loaf won’t rise properly.
- Sugars: Using a combination of brown sugar and white sugar gives this Sourdough Zucchini bread a deep, caramel-like flavor.
- Oil: I used avocado oil, which makes this loaf incredibly moist for days, but you could substitute it with vegetable oil or melted unsalted butter.
- Eggs: It’s best to use all room temperature ingredients! To warm up eggs quickly, place your eggs in a bowl of hot water and let them soak for 5 minutes.
- Sourdough discard: I recommend using fresh sourdough discard, no older than 1-2 days. You can substitute discard with active sourdough starter, just be sure to use the same amount in grams.
- Spices: Ground cinnamon complements this Sourdough Zucchini bread perfectly. You could add a ¼ teaspoon of nutmeg for even more warmth.
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