Quick Easy Sourdough Zucchini

This sourdough zucchini bread is the kind of recipe I turn to when I need something cozy and simple on a weekend afternoon. It is incredibly moist thanks to grated zucchini and has just the right balance of warm cinnamon and tangy sourdough notes. This one-bowl loaf is a great way to use up extra sourdough discard and sneak in some veggies too.

My family started requesting this after I baked it one rainy Sunday and we’ve never looked back since

Ingredients

• All purpose flour: adds structure and holds everything together look for unbleached for best results
• Shredded zucchini: brings moisture and softness no need to squeeze it out
• Sourdough discard: adds tangy depth and keeps the crumb tender use it straight from the fridge
• Granulated sugar: helps with browning and balances the sour notes
• Eggs: bind the batter and contribute to a fluffy texture
• Oil: keeps the crumb moist olive or vegetable oil work well
• Vanilla extract: lifts and balances the flavors use pure extract if possible
• Baking soda: helps the loaf rise without yeast
• Salt: sharpens all the other flavors just a small amount is enough
• Ground cinnamon: adds cozy warmth and works beautifully with the zucchini

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit and allow it to heat fully while you prepare the batter

Prepare the Zucchini:

Peel one medium zucchini then use the large holes of a box grater to shred it evenly no need to squeeze out the moisture

Combine Wet Ingredients:

In a large mixing bowl whisk together eggs sugar sourdough discard shredded zucchini oil and vanilla extract until smooth and well blended

Incorporate Dry Ingredients:

Add flour baking soda salt and cinnamon into the bowl stir gently just until everything is combined be careful not to overmix

Transfer to Pan:

Pour the batter into a greased or parchment lined standard loaf pan smooth out the top with a spatula

Bake:

Place in the center of the oven and bake for about 60 minutes check for doneness with a toothpick which should come out clean

Cool and Serve:

Let the loaf cool in the pan for 10 minutes then transfer to a wire rack to cool fully before slicing serve with butter or enjoy as is

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The first time I made this I added chopped walnuts on a whim and it made the loaf feel extra special my kids love it both plain and with chocolate chips so we often split the batter between two smaller pans

Storage Tips

Once completely cooled wrap the loaf tightly in plastic or foil and store at room temperature for up to three days

For longer storage double wrap and freeze for up to three months thaw at room temperature for a few hours before serving

Ingredient Substitutions

You can replace sourdough discard with bubbly sourdough starter in equal measure

Canola or sunflower oil works just as well as olive oil for a more neutral flavor

Swap in half whole wheat flour for a nuttier texture though the loaf may be slightly denser

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Serving Suggestions

Slice thick and serve warm with soft butter or a drizzle of honey

Try toasting leftovers in a skillet for a crisp edge that pairs well with tea or coffee

Pairs nicely with cream cheese or lightly sweetened yogurt as a breakfast option

Cultural Context

Quick breads like this are a tradition in American home baking especially in the summer months when zucchini is plentiful

The use of sourdough discard reflects a growing interest in zero waste baking and old world fermentation techniques

Recipe FAQs

→ Can I use bubbly sourdough starter instead of discard?

Yes, bubbly starter can be used in place of discard. It may give a slightly different texture, but the flavor will still be delicious.

→ Do I need to squeeze the zucchini before adding it?

No, there's no need to squeeze out the moisture. The natural water content helps keep the bread moist and soft.

→ What kind of oil works best?

Any neutral oil works well. Olive, canola, or vegetable oil are all great choices depending on your flavor preference.

→ Can I make this in a muffin pan?

Absolutely! Bake at 350°F for 18–20 minutes. This is a great option for portion control or lunchbox snacks.

→ How should I store the bread?

Wrap it well and store at room temperature for a few days. For longer storage, freeze it for up to 3 months.

→ Can I add chocolate chips or nuts?

Yes! Chocolate chips add sweetness, while nuts bring a lovely crunch. Both are great additions to mix up the flavor.