With warm spices, a soft crumb, and the perfect balance of tang and sweetness, this Sourdough zucchini bread transforms everyday ingredients into something truly bakery-worthy. Whether you swirl in chocolate chips, fold in walnuts, or enjoy it plain, this loaf has endless personality. And it might just become your favorite way to use up zucchini.
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👩🏽🍳Why You’ll Love This Sourdough Zucchini Bread
- Zero waste baking – A perfect way to use up your sourdough discard or active sourdough starter.
- Egg-free and still super moist, making it ideal for those with allergies or dietary preferences.
- Easily adaptable to create sourdough zucchini muffins, chocolate zucchini bread, or even vegan sourdough zucchini bread.
- Loaded with shredded zucchini, optional chocolate chips, and walnuts – a balance of health and indulgence.
- This sourdough quick bread is ready in under an hour of baking!
🧂Ingredient Notes & Substitutions
Let’s explore the ingredients and see how each one brings magic to this easy sourdough zucchini bread and what you can swap if needed:
- All-Purpose Flour: A pantry staple that gives this zucchini bread sourdough a light, tender crumb. Can be replaced with whole wheat flour for a heartier loaf or gluten-free blend for those with sensitivities.
- Ground Cinnamon & Pumpkin Pie Spice: Adds cozy warmth and enhances the flavor of zucchini. If you don’t have pumpkin pie spice, just use more cinnamon or a mix of nutmeg, cloves, and ginger.
- Baking Powder & Baking Soda: Ensure your zucchini sourdough bread rises perfectly. Check freshness before using for best results.
- Sourdough Starter or Discard: Use either active sourdough starter or fresh sourdough discard from the same day. Adds a subtle tang and improves texture. If you’re new to sourdough, check our tips on how to maintain a sourdough starter.
- Yogurt: Acts as a moisture booster and egg replacer. Use plain dairy yogurt or non-dairy (like coconut or almond) for a vegan sourdough zucchini bread version.
- Oil: Keeps the loaf rich and moist—neutral oils like canola, avocado, or light olive oil work best.
- Vanilla Extract: Enhances the flavor—pure extract is best for a more robust aroma.
- Sugar & Brown Sugar: A mix of white and brown sugar gives this low-sugar zucchini bread a rich depth of sweetness without being overly sugary. Coconut sugar can be used as a natural alternative.
- Zucchini: The star of the recipe! Use shredded zucchini, and squeeze out excess water before mixing it in. No need to peel. If you're wondering, "Can I make zucchini bread with yellow squash?"—absolutely yes!
- Nuts (Walnuts/Pecans): Optional, but they add a lovely crunch and nutty flavor. Skip or swap for sunflower seeds if nut-free.
- Chocolate Chips: Use dark chocolate for a more intense flavor. You can also opt for mini chips or chopped chunks. Want something extra indulgent? Try this as a sourdough chocolate zucchini bread by doubling the chips!
🔪 How to Make the Best Sourdough Zucchini Bread: instructions
Step 1: Prepare Zucchini
Start by washing the zucchini thoroughly under running water to remove any dirt or residue. There's no need to peel the zucchini—the skin is tender and adds color and nutrients to your sourdough zucchini bread.
Next, grate the zucchini using the large holes of a box grater or a food processor with a shredding blade. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential because excess water can make your zucchini bread soggy or underbaked in the center. You're aiming for moist, not mushy.
Pro tip: Measure the zucchini after squeezing to ensure accuracy, especially if you're following the recipe closely. Properly prepped zucchini gives you that beautifully tender crumb without any unwanted wet patches.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the sourdough starter or discard, yogurt, oil, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and well combined.
If you're using sourdough discard, make sure it's not overly aged or too tangy—ideally use fresh discard that's no more than 1–2 days old. Older, overly acidic discard can affect both flavor and texture.
Since most sourdough starters are made with high-protein bread flour, take care not to overmix, as this can lead to a dense or chewy loaf. Gently mix just until everything is incorporated.
Step 3: Preheat Your Oven
Set your oven to 350°F (175°C). Line a 9x4-inch loaf pan with parchment paper or lightly grease it to prevent sticking. Getting the oven to the right temperature before you begin mixing dry and wet ingredients ensures even baking from the start.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Whisk them together to distribute the leaveners evenly, ensuring your zucchini bread sourdough rises evenly.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined. Avoid over-mixing, as this can develop too much gluten, leading to a dense loaf. Your zucchini bread batter should be thick but pourable.
Step 6: Add Zucchini and Additives
Gently fold in the shredded zucchini, chopped nuts, and chocolate chips. Adding chocolate chips at this stage ensures they’re evenly distributed and don’t sink.
Step 7: Bake
Transfer the batter into your prepared loaf pan. Smooth the top with a spatula and tap lightly on the counter to remove air pockets. Bake for 50–55 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
Step 8: Cool and Serve
Let your sourdough discard zucchini bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm with butter, maple syrup, or even a drizzle of nut butter. This sourdough quick bread is great for breakfast or a cozy afternoon treat!
💭Recipe Tips & Helpful Notes
- Use room temperature ingredients for a better batter emulsion and even baking.
- If your sourdough starter is too tangy, balance it with a little extra sugar or use fresh discard.
- For clean handling of sticky ingredients like honey or syrup, grease your measuring spoon first.
- Want to make sourdough zucchini muffins? Divide the batter into lined muffin tins and bake at 350°F for 18–22 minutes.
- This is also a great base for making sourdough banana bread or sourdough zucchini banana bread—just swap half the zucchini for mashed banana.
- Not sweet enough? Add a tablespoon of maple syrup or a sprinkle of turbinado sugar on top before baking.
- To make it savory, skip the chocolate chips and sugars, and fold in shredded cheese and herbs to make a savory sourdough zucchini bread.
- The zucchini should be squeezed to remove extra moisture—too much water can cause a soggy center.
🔗More sourdough Discard recipes
- Sourdough Discard Cornbread
- Monkey Bread with Discard
- Sourdough discard Granola
- Sourdough discard sandwich bread
- Sourdough discard rolls
- Sourdough Discard Focaccia
Got zucchini in the fridge? A sourdough jar overflowing with discard? Craving something warm and comforting? This spiced sourdough zucchini bread is your answer—unbelievably moist and utterly irresistible. It’s the kind of recipe that sneaks in vegetables, clears out sourdough starter, and still feels like a treat with every tender, cinnamon-laced bite.
If you loved this recipe, don’t forget to rate it, share your results in the comments, and tag me when you bake!
Sourdough Zucchini Bread
Ingredients
Dry ingredients
- 1 ½ cup all purpose flour 180g
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Wet ingredients
- 1 cup sourdough starter or fresh discard 216 g
- ⅔ cup yogurt 170 g
- ⅓ cup oil 75 g
- 1 teaspoon vanilla extract
- ½ cup sugar 70g
- ⅔ cup brown sugar 130g
Additives
- 1 cup zucchini shredded (and water squeezed)
- ½ cup chopped walnuts or pecans
- ⅓ cup dark chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line an 8x4-inch loaf pan with parchment paper.
- Prep the Zucchini: Wash the zucchini well and trim the ends. Grate it using a box grater—medium shred works best. There’s no need to peel. If your zucchini is very wet, gently squeeze out some excess moisture using a clean kitchen towel or paper towels. Avoid over-squeezing, as a bit of moisture keeps the bread tender.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard or starter, yogurt, oil, vanilla extract, granulated sugar, and brown sugar until smooth and combined. Avoid overmixing, especially if your discard is from high-protein flour, as this can make the bread chewier.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Bring It Together: Add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix. Fold in the grated zucchini until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool & Serve: Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Gummy or Dense Texture
Without eggs, the batter relies heavily on the balance of moisture and gentle mixing. If your zucchini is too wet or you overmix the batter, you may end up with a dense, gummy loaf.
Fix: Lightly squeeze the grated zucchini to remove excess moisture and stir the batter just until combined. - Sinking in the Middle
An egg-free loaf can sometimes collapse after baking due to a weak structure or excess liquid.
Fix: Use fresh discard (not overly acidic), and ensure your batter isn’t too runny. Don’t skip baking powder—it provides extra lift alongside the baking soda. - Overly Sour Flavor
Using very old or overly fermented sourdough discard can overpower the delicate flavors of the bread with unpleasant tang.
Fix: Choose a sourdough discard that’s no more than 1–2 days old. It should smell pleasantly tangy—not sharp or vinegary. - Rubbery or Tough Crumb
This can happen when the batter is overmixed, especially if your starter is made with bread flour, which has a higher gluten content.
Fix: Use all-purpose flour for a tender texture, and mix the wet and dry ingredients gently to avoid activating too much gluten. - Soggy Bottom or Undercooked Center
Zucchini adds a lot of moisture, which can lead to soggy, underbaked bread.
Fix: Gently blot grated zucchini with a clean towel. Always test for doneness with a toothpick inserted near the center—it should come out clean or with a few crumbs. - Dry or Crumbly Loaf
It’s a fine balance—remove too much moisture or overbake the loaf, and you risk ending up with a dry texture.
Fix: Don’t wring the zucchini completely dry; just blot it. Bake until just done, and let the loaf cool fully to retain moisture.
Nutrition
🫙🔥 Storage & Reheating Instructions
This zucchini sourdough bread stores beautifully!
- At Room Temperature: Wrap in parchment or store in an airtight container for up to 2 days.
- In the Fridge: Keeps fresh for 4–5 days in the refrigerator. Reheat slices in a toaster or microwave.
- Freezer Friendly: Slice and freeze the loaf in a ziplock or airtight container. To serve, just thaw overnight in the fridge and toast as needed.
❓Frequently Asked Questions
Yes, it can—but it depends on how you use it.
Most sourdough starters are made from high protein flour. When used in zucchini bread, this can lead to a slightly chewier texture compared to using all-purpose flour starters. Here’s why:
* More Gluten = More Structure – High-protein flour helps trap gas bubbles, which is great for crusty sourdough loaves but can make quick breads (like zucchini bread) denser and less tender.
* Hydration & Mixing Matter – If the batter is overmixed, the gluten develops further, increasing chewiness. Since zucchini bread is usually a quick bread (often with baking soda/powder), minimal mixing is best.
* Zucchini’s Moisture Softens Gluten – The high water content in zucchini counteracts some of the gluten’s toughness, but if the starter is too strong, the bread may still turn out more elastic than cake-like.
How to Prevent Excess Chewiness:
-Don’t overmix – Stir wet and dry ingredients just until combined.
-Adjust hydration – A slightly wetter batter can soften the crumb.
-Try a milder starter – If your starter is 100% high-gluten, consider feeding it with all-purpose flour before baking for a more tender texture.
When stored properly in an airtight container, your zucchini bread can last up to 5 days in the refrigerator. Be sure to let the bread cool completely before refrigerating to prevent condensation. If you’d like to enjoy it warm, simply reheat a slice in the microwave for 10–15 seconds or toast it lightly. For longer storage, freeze individual slices wrapped in parchment paper and sealed in a freezer-safe bag—just thaw and warm for a quick breakfast!
This best sourdough zucchini bread is not only a great way to use up discard, but also a delicious treat that combines wholesome ingredients and irresistible flavor.
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