Sourdough Zucchini Bread Recipe

Yield: loaves

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Sourdough Zucchini Bread is the perfect solution with an over abundance of garden produce and sourdough discard! This bread is burst with flavor from ground cinnamon and stays moist for days.

5 from 3 votes

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Equipment

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!

Notes

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.

How to Store:

Once your sourdough zucchini bread has cooled for about an hour, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh and moist at room temperature for up to 3 days.

If you haven't finished it by day three, pop it in the fridge for up to a week or freeze it for up to 3 months. Thaw frozen slices at room temperature for 20–30 minutes, or microwave them for about 20 seconds. Either way, a warmed-up slice will taste just as good as it did the day you baked it.

Nutrition

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