This Sourdough Discard Zucchini Bread combines freshly grated zucchini, sourdough starter discard, and warm spices for an easy quick bread recipe. It's perfect for using up excess starter and garden-fresh zucchini.
Living in the woods as a hobby gardener, I deal with a lot of challenges. Deer, rabbits, pests, diseases - you name it. I've learned to accept that not all my veggies will do great every year. And that's okay!
One vegetable I can always count on, though, is zucchini.
During the summer, I find myself picking zucchini almost every day. I love it, but eating grilled or sautéed zucchini gets boring after a while. That's where this sourdough discard zucchini bread recipe comes in handy.
I love this recipe because it helps me use up the zucchini from my garden and some of my sourdough starter discard. Plus, it's really easy to make! You don't need to squeeze the zucchini, use any special equipment (just a cheese grater), or worry about whether your starter is active.
And the best part? When you make zucchini bread with sourdough discard, it turns out so soft, tender, and moist. Seriously! It's the best version of zucchini bread I've ever made.
So, if you've got lots of zucchini or sourdough discard to use up, or if you're simply in the mood for some zucchini bread, give this recipe a try! You won't regret it.
You can also try my sourdough zucchini muffins – they’re just as delicious and a great grab-and-go snack!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Zucchini- No squeezing required! Freshly grated zucchini adds moisture to the bread. Use a cheese grater or food processor with a grater plate attachment to grate the zucchini.
- Sourdough Discard- I tested this recipe using my 100% hydration whole wheat sourdough starter. Both sourdough starter discard and active sourdough starter work well.
- All-Purpose Flour- All-purpose flour gives this zucchini bread a soft, tender crumb. Measure the flour by weight using a scale for best results.
- Canola Oil- Helps the bread stay soft and moist. Feel free to swap the canola oil for your preferred liquid cooking oil.
- Sweeteners- This sourdough discard zucchini bread is lightly sweetened with a mixture of brown sugar and granulated sugar.
- Spices- Cinnamon and nutmeg add warmth and depth of flavor. Ground ginger, cloves, or even pumpkin pie spice can also be added.
- Mix-Ins- If desired, add up to one cup of chopped nuts or chocolate chips.
🌱 Sustainability Tip: During the summer, grate and freeze extra zucchini from your garden. This way, you'll have it ready to make homemade sourdough zucchini bread whenever you want.
Tips for Success
- Use a kitchen scale to accurately measure ingredients for the best results.
- Line the loaf pan with parchment paper to prevent sticking and make it easier to remove.
- Don't squeeze the zucchini as it adds moisture that's necessary to achieve the right texture.
- Avoid overmixing the batter to prevent tough, dense zucchini bread.
- Let the bread cool completely before slicing to avoid a gummy texture.
How to Make Sourdough Discard Zucchini Bread
Here is how to make my easy sourdough zucchini bread recipe.
Step 1: Preparation. Preheat oven to 350°F. Grease a standard 9"x5" loaf pan with butter, oil, or cooking spray, and line it with parchment paper.
Step 2: Combine dry ingredients. In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Step 3: Whisk together wet ingredients. In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar until well combined. Add the eggs and whisk vigorously until the mixture lightens in color and slightly increases in volume. Stir in the sourdough discard, applesauce, and vanilla extract until smooth.
Step 4: Add grated zucchini. Fold the grated zucchini into the wet mixture until evenly distributed.
Step 5: Mix batter. Add the dry ingredients to the wet mixture, folding together gently until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins, fold them in at this point.
Step 6: Bake zucchini bread. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and serve. Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the zucchini bread and serve with homemade butter, cream cheese, or jam.
How to Store
Store completely cooled sourdough zucchini bread in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.
For longer storage, freeze sliced bread in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Discard Zucchini Bread
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal Kosher Salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup canola oil
- ½ cup (100 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large (100 grams) eggs
- ½ cup (100 grams) sourdough starter discard
- ¼ cup (60 grams) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¼ cups (170 grams) grated zucchini about 1 small to medium zucchini
- ½-1 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease a standard 9"x5" loaf pan with butter, oil, or cooking spray, and line it with parchment paper.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a large mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar until well combined. Add the eggs and whisk vigorously until the mixture lightens in color and slightly increases in volume. Stir in the sourdough discard, applesauce, and vanilla extract until smooth.½ cup canola oil, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, ¼ cup (60 grams) unsweetened applesauce, 1 teaspoon vanilla extract
- Fold the grated zucchini into the wet mixture until evenly distributed.1 ¼ cups (170 grams) grated zucchini
- Add the dry ingredients to the wet mixture, folding together gently until just combined. Be careful not to overmix; a few lumps are okay. If adding mix-ins, fold them in at this point.½-1 cup chopped nuts or chocolate chips
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the zucchini bread and serve with homemade butter, cream cheese, or jam.
Notes
- Use a kitchen scale to accurately measure ingredients for the best results.
- Don't squeeze the zucchini as it adds moisture that's necessary to achieve the right texture.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Storage: Store cooled zucchini bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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