Name: Sourdough Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup active sourdough starter (can use discard or fed starter); 1 1/2 cups finely grated zucchini (about 2 medium zucchinis); 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 1/2 cup neutral oil (like canola or vegetable oil); 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup raisins or chocolate chips (optional)

Sourdough Zucchini Bread beautifully combines the tangy notes of classic sourdough with the moist, subtle sweetness of zucchini, creating a quick bread that balances flavor and nutrition in every bite.

While traditional zucchini bread has been a beloved American staple since the mid-20th century, the inclusion of sourdough starter offers a modern twist, introducing depth and a delightfully tender crumb.

This recipe appeals to both sourdough lovers and home bakers looking to reduce food waste by using up excess zucchini or sourdough discard.

The origins of zucchini bread trace back to the abundance of summer squash during the harvest season, when home gardeners and farmers found creative ways to enjoy the nutritious vegetable year-round. Adding sourdough starter transforms the loaf, delivering a complex, tangy flavor profile.

The result is a perfectly balanced bread that keeps well and tastes incredible toasted, fresh from the oven, or slathered with butter.

Whether you’re new to baking with sourdough or a seasoned enthusiast, this Sourdough Zucchini Bread recipe is a wholesome, satisfying choice that will become a favorite for breakfasts, snacks, and everything in between.

Read on for a step-by-step guide, expert tips, and serving suggestions to make your Sourdough Zucchini Bread truly special.

Ingredients

1 cup active sourdough starter (can use discard or fed starter)
1 1/2 cups finely grated zucchini (about 2 medium zucchinis)
2 cups all-purpose flour
1/2 cup granulated sugar

1/2 cup packed light brown sugar
2 large eggs
1/2 cup neutral oil (like canola or vegetable oil)
1/2 teaspoon salt

1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Wash and finely grate the zucchini. Spread the zucchini out on a clean towel and gently pat dry to remove excess moisture. Set aside.
In a large mixing bowl, whisk together the eggs, sourdough starter, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of the dry ingredients.

Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Do not overmix; stir just until the flour is incorporated.
Fold in the grated zucchini until evenly distributed throughout the batter. If desired, add the chopped nuts and raisins or chocolate chips at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftover Sourdough Zucchini Bread in an airtight container for up to 4 days, or freeze for longer storage.

Nutritional Information

A slice of Sourdough Zucchini Bread offers a satisfying balance of carbohydrates, healthy fats, and protein. On average, one slice (assuming 12 slices per loaf) provides approximately 180-210 calories, with around 6-8 grams of fat, 30-34 grams of carbohydrates, 2-3 grams of fiber, and 4-5 grams of protein.

Thanks to the zucchini, each serving supplies essential vitamins such as vitamin C, vitamin A, and B vitamins, along with minerals like potassium and magnesium.

Sourdough starter contributes beneficial probiotics, which may help support healthy digestion, although many microorganisms are diminished during baking, their metabolic byproducts can still enhance gut health.

The moderate amounts of sugar and oil keep the loaf moist, while the inclusion of nuts and seeds increases healthy fat and protein content, making this loaf more satiating. For those seeking lower-sugar options, sugar can be reduced or substituted with apple sauce.

Adding whole wheat flour can increase dietary fiber and overall nutrition. Overall, Sourdough Zucchini Bread is a wholesome treat, suitable for breakfast, snacks, or even a light dessert, fitting well into balanced diets when enjoyed in moderation.

Wine and Beverage Pairings

The tangy and subtly sweet flavors of Sourdough Zucchini Bread pair beautifully with a variety of beverages. For breakfast, enjoy it alongside a hot cup of specialty coffee or a robust black tea like Earl Grey.

Herbal teas such as chamomile or rooibos also complement the gentle spices in the bread. For an afternoon snack, a cold glass of milk or oat milk proves refreshing.

If serving Sourdough Zucchini Bread as a dessert, consider pairing with an off-dry Riesling or a light, fruity Pinot Grigio to balance the bread's richness. Non-alcoholic options like sparkling water with lemon or chilled apple cider highlight the flavors and create a well-rounded snacking experience.

Cooking Tips and Variations

For the best Sourdough Zucchini Bread, always start with fresh, firm zucchinis and squeeze out excess moisture to avoid a soggy crumb. If you don’t have an active sourdough starter, sourdough discard works wonderfully and imparts a more subtle tang.

Consider using a blend of all-purpose and whole wheat flour for a heartier texture and added nutrition. Spices like cinnamon and nutmeg bring warmth, but feel free to add cloves or ginger for a more robust flavor. To customize your loaf, try folding in toasted walnuts, pecans, or sunflower seeds.

For a sweeter treat, sprinkle the top with coarse sugar before baking or stir in chocolate chips and dried cranberries. If you prefer dairy-free, swap the eggs for flax eggs and use a dairy-free chocolate option.

For an extra boost of moisture, remember that zucchini shrinks as it bakes, so measure loosely packed shreds. Use a kitchen scale for accuracy, as too much flour can dry out the loaf. Always let the bread cool completely for the best slicing and storage results.

This recipe adapts well to muffins, mini loaves, or even a round cake for creative presentation.

Serving Suggestions

Sourdough Zucchini Bread is wonderfully versatile and can be served in many settings. For a comforting breakfast, try toasting thick slices and topping them with a pat of butter or a drizzle of honey.

The bread’s moistness pairs well with a smear of cream cheese or nut butter for extra protein and creaminess. At a brunch spread, arrange slices on a platter alongside fresh fruit for a colorful and inviting presentation.

For a simple snack, pack Sourdough Zucchini Bread in lunchboxes or serve with afternoon tea and coffee. As a dessert, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Elevate your serving by dusting powdered sugar over the top or garnishing with a few toasted walnuts. To impress guests, bake the batter as mini loaves or muffins to share at gatherings, bake sales, or as thoughtful homemade gifts.

This bread keeps its fresh flavor for several days, making it ideal for meal prepping and weekend brunches.

Health Benefits

This Sourdough Zucchini Bread recipe offers several health benefits, making it a smart choice for those seeking a wholesome treat. Zucchini is rich in vitamins A and C, potassium, and antioxidants, which support immune health, eye function, and blood pressure regulation.

The inclusion of sourdough starter not only creates a delightful tang but also introduces prebiotics and possible probiotic byproducts that may support digestive health. The fermentation process partially breaks down gluten, potentially making the bread easier to digest compared to traditional quick breads.

If you choose to add nuts, you’ll benefit from healthy fats and plant-based protein, promoting heart health and sustained energy. By moderating the amount of added sugar and selecting healthy oil options, you can further enhance the bread’s nutritional value.

Substituting some or all of the all-purpose flour with whole grain flour will increase fiber content, supporting digestive wellness.

Whether enjoyed as part of a balanced breakfast or a midday snack, Sourdough Zucchini Bread is a flavorful way to increase your vegetable intake and enjoy the health-supportive properties of both sourdough and zucchini.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

Yes, sourdough discard works well in Sourdough Zucchini Bread and adds a mild tang. There’s no need to feed it before adding to the batter.

Do I need to peel the zucchini for this recipe?

No, there's no need to peel the zucchini. The skin adds color and nutrients to the bread. Just wash and grate the zucchini finely.

Can I freeze Sourdough Zucchini Bread?

Absolutely! Once cooled, wrap the loaf or individual slices tightly in plastic and freeze for up to 3 months. Thaw at room temperature before serving.

Is this recipe suitable for muffins?

Yes, simply divide the batter among lined muffin tins and bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean.

How can I make the bread less sweet?

You can reduce the sugar by half or use natural sweeteners like applesauce or maple syrup for a less sweet version with similar moistness.

Sourdough Zucchini Bread brings together wholesome ingredients and dynamic flavors in a moist, tender loaf that’s perfect for any occasion. The tang of sourdough starter blends seamlessly with the mild sweetness of zucchini, yielding a bread that's as nutritious as it is delicious. This easy, customizable recipe is a wonderful way to incorporate more vegetables into your diet and make the most of your sourdough starter or discard. With its versatile serving options and healthful benefits, Sourdough Zucchini Bread is sure to become a beloved staple in your baking repertoire. Prepare a loaf today and enjoy the comforting taste and aroma of homemade goodness.

Sourdough Zucchini Bread