Delicious Sourdough Zucchini Bread Recipe

As a baker, I am always in search of the perfect recipe that combines deliciousness and nutrition. After experimenting with various ingredients, I present to you my latest creation- Sourdough Zucchini Bread Recipe. This recipe is the ultimate combination of tangy sourdough and fresh zucchini, providing a unique taste that you will love.

Sourdough Zucchini Bread is an excellent alternative to regular sourdough bread, providing extra moistness and texture from the shredded zucchini. But don’t be fooled by its soft texture; it still maintains the same tanginess as traditional sourdough bread. This bread is perfect for breakfast, a snack or as a sweet dessert option.

One thing I must emphasize about this recipe is that it’s so much more than just a simple loaf of bread. You can use this recipe to create muffins, bread pudding and even French toast casserole. With so many variations possible, this Sourdough Zucchini Bread Recipe will never become boring or predictable.

Over the years, I have come to appreciate that not all bread needs to be complicated to produce delicious results. And this recipe is no exception – it’s easy to make and makes use of simple ingredients that you can find in your kitchen cupboard.

So why not try our easy-to-follow recipe today & take your taste buds on an unforgettable journey!

Why You’ll Love This Recipe

Sourdough Zucchini Bread
Sourdough Zucchini Bread

Imagine biting into a slice of warm, freshly baked bread that is moist, full of flavor and highly nutritious. Sounds tempting? Then let me introduce you to the sourdough zucchini bread recipe. Trust me, this bread is not your ordinary zucchini bread!

What sets this recipe apart from other zucchini bread recipes is the use of a sourdough starter, which adds an unbeatable depth of flavor and makes it stand out. Unlike other quick bread, this recipe doesn’t require any commercial yeast to rise; instead, the natural yeasts in the sourdough starter are used for leavening. This unique aspect, along with the addition of shredded zucchini, makes this bread highly nutritious and delicious.

Moreover, this sourdough zucchini bread recipe is incredibly versatile! It can be served as breakfast, dessert or even as a snack in between meals. You can toast it with butter for a comforting breakfast, serve it with whipped cream for dessert or even have it on its own when hunger strikes.

Not to mention, this recipe can be easily scaled up or down, making it perfect for feeding a large family or a small gathering of friends. Oh! And let’s not forget that you can bake them into muffins if you prefer a smaller portion size.

In summary, if you are looking for an easy-to-make yet flavorful and nutritious bread to impress your family and friends, then look no further than the sourdough zucchini bread recipe. With its distinctive flavor profile and versatility in servings and ingredients – It truly is a recipe worth trying!

Ingredient List

 This Sourdough Zucchini Bread is a delicious twist on a classic recipe.
This Sourdough Zucchini Bread is a delicious twist on a classic recipe.

Here is the ingredient list for this scrumptious sourdough zucchini bread recipe:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground clove

Wet Ingredients:

  • 2 large eggs, beaten
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup melted butter or coconut oil
  • 1/3 cup milk
  • 2 tsp. vanilla extract
  • 1/4 cup ripe bananas, mashed
  • 2 cups shredded zucchini
  • 1/2 cup sourdough starter (unfed or discard)

It’s important to have all ingredients measured and ready to go before starting the recipe, which will make the process smoother and less stressful.

The Recipe How-To

 Freshly-grated zucchini makes this bread extra moist and flavorful.
Freshly-grated zucchini makes this bread extra moist and flavorful.

Step 1: Prepare the Ingredients

Before beginning to mix the ingredients, prepare them all. Shred the zucchini and set it aside so it is ready to be incorporated into the dough. Make sure that butter is at room temperature to allow for it to be creamed easily with the sugars in a later step.

Step 2: Mix Wet and Dry Ingredients Separately

To ensure that all ingredients are evenly distributed and there are no lumps, first combine the dry ingredients in one bowl and the wet ingredients in another. Whisk together flour, cinnamon, clove, salt, baking soda, and baking powder in a separate bowl to create the dry ingredient mixture. In the wet ingredient mixture, whisk together milk, brown sugar, and white sugar thoroughly before gradually adding two beaten eggs.

Step 3: Combine Wet and Dry Ingredients

Next, pour the wet mixture into the dry mixture a little at a time while stirring gently until they are just combined. The key is not to overmix or you will create gluten which can make your bread tough. Then add your shredded zucchini, making sure to incorporate it throughout the batter.

Step 4: Incorporate Sourdough Starter Discard

Incorporate 1/2 cup of sourdough starter discard into the batter mixture along with melted butter or choose to use coconut oil as an alternative. Mix until all ingredients are integrated.

Step 5: Bake Your Sourdough Zucchini Bread

Pour your batter into prepared baking pans which have been coated with either butter/flour or parchment paper. Bake at 350°F for about 50-60 minutes or until a toothpick comes out clean when inserted into the center of a loaf. Once it is done, let it cool slightly before removing it from its pan. Enjoy a freshly baked slice of this sweet zucchini bread!

Substitutions and Variations

 Watch out for those crumbs! This bread is so good, you won't be able to resist.
Watch out for those crumbs! This bread is so good, you won’t be able to resist.

One of the great things about this sourdough zucchini bread recipe is how versatile it is. There are plenty of ingredients that you can substitute or add to customize your loaf.

– Flour: This recipe calls for all-purpose flour, but you can use a mix of whole wheat flour and all-purpose flour for an extra nutty flavor. You can also try spelt flour, oat flour or buckwheat flour if you want a gluten-free option.

– Zucchini: If you don’t have any fresh zucchini on hand, you could substitute it with shredded carrots, apples or pears.

– Sugar: Swap out the white sugar for honey or maple syrup to add some natural sweetness. For a healthier option, try using coconut sugar or stevia blend.

– Butter: You can always replace butter with coconut oil or olive oil for a milder taste. Peanut butter and almond butter also work well in quick bread recipes like this one.

– Eggs: If you follow a vegan diet or just want to make your loaf more plant-based, swap out the eggs for flaxseed meal or chia seeds that have been soaked in water.

– Raisins: Add some raisins to give your bread some texture and sweetness. Or, swap out the raisins for dried cranberries, chopped dates, or even chocolate chips.

If you’re not feeling adventurous enough to make substitutions yet, don’t fret. This recipe is easy enough to follow as is and still yields delicious results. As with any recipe modifications, it’s always best to experiment in small batches so that you don’t end up with an entire loaf that’s unpalatable.

Serving and Pairing

 Zucchini is in season and this bread is the perfect way to use up any extra zucchinis you might have.
Zucchini is in season and this bread is the perfect way to use up any extra zucchinis you might have.

Sourdough Zucchini Bread is a versatile treat that you can enjoy any time of day. Serve it warm for breakfast with a dollop of butter or cream cheese, and a hot cup of coffee or tea. It can also be enjoyed as a mid-afternoon snack or as a dessert after dinner.

For an extra layer of flavor, try pairing your bread with your favorite jam or spread. A classic pairing would be a homemade raspberry preserve or peanut butter. The sweetness of the jam will balance out the subtle tanginess of the sourdough zucchini bread.

If you’re feeling adventurous, you can elevate the flavor profile of this bread by adding some savory elements to your pairing choices. Creamy avocado spread with a sprinkle of red pepper flakes on top, for instance, goes well with the texture and flavor elements of zucchini bread while adding a little bit of heat.

When serving Sourdough Zucchini Bread to guests, consider garnishing each slice with a dusting of powdered sugar or a drizzle of honey. This simple but elegant touch makes for an artful presentation that will surely impress your family and friends.

In sum, the possibilities are endless when it comes to enjoying Sourdough Zucchini Bread. This delightful treat can stand alone as well as pair well with classic and unique spreads to enhance and create an elevated dining experience.

Make-Ahead, Storing and Reheating

 A slice of this bread warm out of the oven is the ultimate comfort food.
A slice of this bread warm out of the oven is the ultimate comfort food.

Congratulations! You’ve successfully baked a scrumptious sourdough zucchini bread. The key question now is, how do you store it to keep it fresh and tasty?

First things first – let the bread cool completely on a wire rack before storing. If you want to make it ahead of time, it freezes exceptionally well. Slice the bread into portions and wrap each of them tightly in plastic wrap or foil before placing them in a freezer bag. To reheat, simply take out a slice or two and thaw it in the fridge overnight before reheating.

If you plan to enjoy your sourdough zucchini bread within a short period of time (two to three days), leave it at room temperature in a zip-lock bag or sealed container. However, if you live in a hot and humid environment, store the bread inside the fridge to prevent mold growth.

Alternatively, you can refrigerate the batter for up to two days, but take note that the bread texture might be denser than usual after baking. Simply bring the batter back to room temperature and bake as instructed.

For reheating, slice off an appropriate size and lightly toast it in an oven or toaster oven. Alternatively, microwave each slice for about 10-15 seconds just until warm.

The delicious flavors of cinnamon, clove, and raisins will last up to five days with proper storage technique. Make sure to avoid storing next to strong-smelling food such as onions or garlic as these odors can get absorbed into your bread.

Now that you know how to keep your sourdough zucchini bread fresh longer, it’s time to experiment with different variations such as chocolate chips or walnuts. With these tips, enjoy your loaf or muffins whenever you desire!

Tips for Perfect Results

 Not a fan of zucchini? This bread might just change your mind.
Not a fan of zucchini? This bread might just change your mind.

Achieving the perfect sourdough zucchini bread can be tricky, but following these tips will help you achieve the best results possible.

First off, when it comes to the wet ingredients, make sure that your eggs and butter are at room temperature. This will ensure that they mix together easily and create a homogenous mixture.

Another important tip is to use the sourdough discard. It might seem counterintuitive to use discard in a recipe, but it can add more flavor and depth to your bread than using only fresh starter. Keep in mind that the starter you use should be active and healthy.

It is also important to note that zucchini has a high water content. Be sure to use well-drained shredded zucchini, as it can greatly affect the texture of your bread.

When measuring out ingredients such as flour and sugar, be sure to use the spoon and level method rather than packing down the ingredient. This will ensure accurate measuring and consistent results.

To enhance the flavor profile of your sourdough zucchini bread, try adding complementary ingredients such as raisins, clove, or cinnamon. These spices can elevate your bread into something even more delicious.

Lastly, allow ample time for your bread dough to rise during both fermentation and proofing stages. Rushing these processes can lead to underdeveloped flavors and a lackluster final product.

By following these tips, you’ll be well on your way to baking the best sourdough zucchini bread possible!

Bottom Line

Sourdough zucchini bread is a perfect combination of healthy and delicious. It is an easy recipe to make, and the sourdough starter adds a unique flavor that will have you coming back for seconds. This recipe allows you to use up your excess zucchinis from your garden in a way that your family will love. You can even experiment with different types of flour and sugar to tailor the recipe to your liking.

In conclusion, if you are looking for a new way to enjoy your zucchinis or want to try baking with sourdough, this recipe is a must-try. It is easy to make, moist, flavorful and absolutely delicious. Give it a go today, and we are sure it will become one of your favorite bread recipes!

Sourdough Zucchini Bread

Sourdough Zucchini Bread Recipe

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Course: Bread
Cuisine: American
Keyword: < 4 Hours, Breads, Oven, Quick Breads, Sourdough, Vegetable, Yeast
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 1 loaf
Calories: 2841.8kcal


  • 1/2 cup oil
  • 1 egg
  • 3/4 cup white sugar or 3/4 cup brown sugar
  • 1/2 cup sourdough starter
  • 1/2 cup milk
  • 1 cup zucchini, grated
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/4 teaspoon raisins
  • 1/4 cup nuts


  • Mix oil, sugar,egg and starter and milk.
  • Stir until sugar is well dissolved.
  • Stir in zucchini.
  • Combine dry ingredients and mix into zucchini mixture just to blend well.
  • Fold in raisins and nuts.
  • Grease and flour a pan that will hold mixture 2/3 full.
  • Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing.
  • Remove and cool on rack completely.
  • Wrap and mellow overnight before cutting.

Your Own Notes


Serving: 851g | Calories: 2841.8kcal | Carbohydrates: 363.3g | Protein: 43.7g | Fat: 139g | Saturated Fat: 21.3g | Cholesterol: 228.6mg | Sodium: 2353.2mg | Fiber: 12.8g | Sugar: 155.2g

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