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Sourdough Zucchini Bread

Sourdough zucchini bread is a tangy, moist quick loaf made with sourdough starter (active or discard) and grated, squeezed-dry zucchini. Expect a golden, slightly crackled top and a tender crumb that’s even more developed the next day.
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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: 320
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 mix-ins
  • 1 cup zucchini Grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips Optional

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep
  1. Preheat your oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  3. In a separate bowl, beat granulated sugar, eggs, vegetable oil, sourdough starter, and vanilla extract until smooth.
Mix and bake
  1. Stir in the grated, squeezed-dry zucchini until evenly distributed.
  2. Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix; fold in walnuts or chocolate chips if using.
  3. Pour the batter into the greased loaf pan and smooth the top.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it sets and holds its crumb.
  2. Let slices rest at room temperature (tang develops more after one day) for the best sourdough flavor.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up with a tender, not gummy, crumb. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm briefly for a softer slice. Freezing is yes—wrap tightly and freeze up to 2 months. For a dairy-free swap, this recipe is already dairy-free; you can use chocolate chips labeled dairy-free if desired.