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Sourdough Zucchini Bread

Sourdough zucchini bread is a tender, moist quick loaf made with tangy sourdough starter and grated zucchini, baked until the top turns golden. This discard zucchini bread bakes up with a crackly crust and a complex sourdough flavor that deepens after resting.
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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
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
  • 1 cup zucchini grated and squeezed dry
Optional mix-ins
  • 0.5 cup walnuts or chocolate chips (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter can go in right away.
  2. Grate the zucchini, then squeeze it dry until it no longer drips, so the loaf stays moist without turning gummy.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, beat granulated sugar, eggs, vegetable oil, sourdough starter, and vanilla extract until smooth.
Combine and finish
  1. Stir the grated squeezed dry zucchini into the wet mixture.
  2. Fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts or chocolate chips if using.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. 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 the crumb sets and the tang develops more after one day.

Notes

For best texture, squeeze the zucchini very dry—excess moisture is the main reason quick breads turn dense. Store tightly wrapped in the fridge up to 4 days; cool completely before wrapping. Freeze slices for up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the rest of the wet ingredients the same.