Sourdough Zucchini Bread
Moist, tender, and full of cozy spices, this sourdough zucchini bread is a delicious way to use up extra zucchini and sourdough discard. Whether made with fresh sourdough starter or unfed discard, it turns out perfectly every time—no eggs needed!
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
Calories: 180kcalCarbohydrates: 23.05gProtein: 2.63gFat: 8.78gSaturated Fat: 1.45gSodium: 83mgPotassium: 59mgSugar: 10.36gCalcium: 25mgIron: 0.88mg
Tried this recipe?Let us know how it was!