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Sourdough Zucchini Bread

Sourdough zucchini bread with a tender, moist crumb, made with sourdough discard or active starter for a lightly tangy finish. This easy quick-bread method bakes into a golden loaf with a crackled top and warm cinnamon sweetness.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Zucchini Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.3333 cup vegetable oil
  • 0.5 cup sourdough starter active or discard
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl.
  3. Beat granulated sugar, eggs, vegetable oil, sourdough starter, and vanilla extract until smooth.
Mix and bake
  1. Stir in grated zucchini that has been squeezed dry.
  2. Fold the dry ingredients into the wet mixture until just combined, then fold in walnuts or chocolate chips if using.
  3. Pour the batter into the prepared loaf pan and bake for 55–65 minutes at 350°F, 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 sourdough tang develops more after one day.

Notes

For the best moist crumb, squeeze the grated zucchini very dry so the loaf sets cleanly in the center. Store tightly wrapped in the fridge for up to 4 days; freeze sliced portions for up to 2 months and thaw overnight in the refrigerator. If you want a lighter version, replace half the vegetable oil with unsweetened applesauce (use the same total amount) for a softer crumb.