Go Back

Sourdough Zucchini Bread

Sourdough zucchini bread that bakes up a golden loaf with a slightly tangy flavor and a moist, tender crumb. Made with sourdough starter (active or discard) and freshly squeezed zucchini for a deeply complex summer quick-bread style bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.5 cup sourdough starter active or discard
  • 1 tsp vanilla extract
Zucchini and optional mix-ins
  • 1 cup zucchini grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for even release and a clean crust.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until no dry streaks remain.
  2. Beat granulated sugar, eggs, vegetable oil, sourdough starter, and vanilla extract until smooth and glossy.
  3. Stir in grated zucchini that has been squeezed dry so the loaf bakes up moist instead of wet.
  4. Fold the dry ingredients into the wet mixture just until combined, then fold in walnuts or chocolate chips if using for even distribution without overmixing.
Bake and cool
  1. Pour the batter into the greased loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top turns golden.
  2. Cool for 15 minutes before slicing so the loaf sets, and note that the sourdough tang develops more after one day.

Notes

Pro tip: squeeze the grated zucchini very well—wringing it in a towel helps prevent a gummy crumb. Store the loaf wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. If you want a lighter option, replace half the vegetable oil with applesauce for a slightly softer crumb.