I always have a bunch of summer zucchini piling up in my fridge, and my sourdough discard is usually bubbling, begging for a purpose. Combining both into this Sourdough Zucchini Bread was a game changer. It’s incredibly moist, easy to whip up, and perfect for any beginner looking to bake a comforting, crowd-pleasing treat.
Table of Contents
Why You’ll Love This Sourdough Zucchini Bread Recipe
- Solves two kitchen dilemmas at once: uses up both excess zucchini and sourdough discard.
- Includes a secret ingredient, banana, which makes the bread exceptionally moist and tender.
- Versatile enough for breakfast, snack, or dessert, and loved by the whole family.
- Simple process that fits into busy days without any fuss or stress.
The Great Zucchini Debate: To Squeeze or Not to Squeeze?
Many recipes say you need to squeeze out zucchini’s moisture to avoid soggy bread. But here’s the truth: in this recipe, you don’t squeeze it at all. The zucchini’s natural water hydrates the batter perfectly, creating an ultra-moist crumb. Skipping the squeeze removes guesswork and keeps the bread tender and flavorful—no extra drying needed.
Understanding Sourdough Discard for this Zucchini Bread
You might wonder which sourdough discard to use. Both straight-from-the-fridge unfed discard and a bubbly, active starter work beautifully here. The acidity in the discard gently tenderizes the crumb and adds a subtle tang you can’t get from other quick bread recipes. It’s a flavorful twist that makes this zucchini bread uniquely delicious, much like an amazing overnight sourdough bread for beginners.
Ingredients for the Perfect Sourdough Zucchini Bread
- Butter, for coating the pan
- 2 cups (220 g) grated zucchini, from appx. 1 medium zucchini
- 125 g banana weighed with the skin on (about 1 small banana)
- 225 g (1 1/4 cups lightly packed) light or dark brown sugar
- 1½ tsp pure vanilla extract
- 2 large eggs
- 100 g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter
- 250g (2 cups) all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1½ tsp baking soda
- 1/4 tsp fine sea salt
- 125 ml (½ cup) neutral flavored oil like sunflower (mild olive oil works, too)
- 60 ml (1/4 cup) milk or unsweetened almond milk
Brown sugar and oil work together to keep the bread moist and tender, while the banana is the secret weapon adding softness and a rich, comforting flavor.
Essential Kitchen Tools
- Box grater for shredding zucchini
- Large mixing bowl and a separate bowl for dry ingredients
- Handheld mixer or stand mixer with paddle attachment
- 7 x 3 x 2-inch mini loaf pans or a 9 x 5-inch loaf pan
- Wire cooling rack
Step-by-Step Instructions to Make Sourdough Zucchini Bread
- Preheat the oven to 360 F. Lightly coat 2 or 3 mini loaf pans (7 x 3 x 2 inch) or one 9 x 5-inch loaf pan with butter. Using 2 mini loaf pans will produce taller loaves.
- Grate the zucchini on the side with the largest holes of a box grater. No need to squeeze out the liquid. Set aside. [Add photo of grated zucchini]
- Mix banana, sugar, and vanilla in a large bowl using a hand mixer or stand mixer with paddle attachment for 30 seconds to 1 minute. Some small lumps of banana are fine.
- Add eggs one at a time and incorporate fully before adding sourdough starter.
- Sift together flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl. Gradually add this dry mix to the banana mixture in batches.
- Add oil and milk, mixing just until combined. Avoid overmixing for a tender crumb. The batter should be thick and pourable. Add more flour if too runny. Fold in grated zucchini gently. [Add photo of batter consistency before folding in zucchini]
- Pour the batter into prepared pans. For 2 mini loaf pans, fill 3/4 full; for 3 pans, fill 2/3 full. Place pans on a baking sheet and transfer to the oven.
- Bake for 40-45 minutes (2 mini loaf pans), 30-35 minutes (3 mini pans), or 60-65 minutes for the standard loaf pan. Cover with foil if it browns too fast.
- Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Baker’s Tips for Success
- Measure flour by spooning it into your cup and leveling it off—never scoop directly from the bag to avoid dense bread.
- Use a toothpick or check if the top springs back gently to determine doneness; an internal temperature of 200-205°F is ideal.
- For a perfect crackled top, avoid opening the oven door during the first 30 minutes of baking.
Customizing Your Sourdough Zucchini Bread (Variations & Substitutions)
There are many ways to make this recipe your own, whether you want to add different nuts, incorporate chocolate chips, or adjust the spices. For instance, the warming spices here are similar to those in an ultimate apple cinnamon sourdough bread and can be easily varied to your taste. For a sweeter or tart mix-in, consider dried cranberries, which also pair beautifully in an ultimate foolproof cranberry walnut sourdough bread.
| Ingredient to Swap | Suggested Substitution | Notes |
|---|---|---|
| Walnuts | Pecans | Adds a buttery crunch |
| Chocolate chips | Dried cranberries | For a sweeter or tart mix-in |
| Cinnamon & nutmeg | Pumpkin pie spice | Warmer, spicier flavor |
| Milk | Coconut milk or oat milk | Dairy-free option |
| Brown sugar | Coconut sugar or maple syrup | Less refined, alternative sweeteners |
Storing and Freezing Your Zucchini Bread
Store your zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled bread tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the fridge or at room temperature for several hours before enjoying.
Troubleshooting Common Problems
- Why is my bread too dense or gummy? Overmixing the batter or too much flour can cause this. Measure flour properly and mix only until just combined.
- Why did my bread sink in the middle? Oven temperature too low or underbaking can cause sinking. Use an oven thermometer and bake until a toothpick comes out clean.
- How to prevent a soggy bottom? Use well-greased pans, avoid excess moisture by not squeezing zucchini, and bake on the middle rack.
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, thaw and drain it well before using to avoid excess moisture ruining the batter.
How does the sourdough discard affect the flavor?
It adds a subtle tang and tenderizes the crumb, giving this bread a unique depth of flavor.
Can I make this recipe as muffins or in a different size pan?
Yes! For muffins, bake at 350°F for 20-25 minutes. For other pans, adjust baking time accordingly—generally shorter for smaller pans, longer for bigger ones.
Can this recipe be made gluten-free?
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum to help provide structure and keep the bread tender.
Conclusion
This Sourdough Zucchini Bread is a delicious, easy way to brighten up your day with a moist, tender loaf that fits right into your busy schedule. If you try it, please leave a comment below with your questions or share your own customizations.
Sourdough Zucchini Bread
Ingredients
Equipment
Method
- Preheat the oven to 360 F and lightly coat two to three mini loaf pans (7 x 3 x 2 inches) or one standard 9 x 5-inch loaf pan with butter.
- Using a box grater, grate the zucchini on an angle with the largest holes; there is no need to drain the excess water.
- In a large mixing bowl, combine banana, sugar, and vanilla, then cream them together with a hand-held or stand mixer for 30 seconds to 1 minute, allowing for some small banana lumps.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the sourdough starter to the mixture.
- Sift together the flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl, then gradually add this dry mixture to the banana mixture in batches.
- Stir in the oil and milk until just combined, being careful not to overmix to prevent a tough banana bread; the batter should be thick and pourable, not runny, and then fold in the grated zucchini.
- Pour the batter into the prepared pan(s), filling 3/4 full for two mini loaf pans or 2/3 full for three mini loaf pans, then place them on a baking sheet and transfer to the oven.
- Bake for 40-45 minutes for two mini loaf pans, 30-35 minutes for three mini pans, or 60-65 minutes or more for a standard pan, covering with foil if the loaf browns too quickly.
- Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
