Sourdough Discard Zucchini Bread
Sourdough discard zucchini bread is hearty and sweet, with a tender crumb and delicious sourdough tang. Perfect for summer and fall when we harvest lots of zucchini from the garden. This zucchini bread makes the perfect summer breakfast, quick dessert, or snack. If you like this sourdough discard zucchini bread, be sure to try my sourdough lemon poppyseed zucchini bread, and my sourdough chocolate zucchini bread.
A lot of folks complain about too much zucchini and wonder what to do with it, but with zucchini recipes like this around, we can never have too much zucchini. This recipe can easily be made into zucchini muffins that are perfect for packing in lunches or taking with you on the go.
Quick Look: Sourdough Zucchini Bread
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 1 hour
- 🕒 Total Time: 1 hr, 10 minutes
- 👥 Servings: 12
- 📊 Calories: ~417 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in a loaf pan
- 👩🍳 Flavor Profile: Sweet and slightly tangy with tender, moist zucchini, warm spices, and a soft crumb.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing and baking.
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I always try to make sure that I preserve some extra zucchini so I can make this recipe all throughout the winter. My favorite way to preserve zucchini is to shred it in the food processor and then freeze it in a small freezer bag. I like to put 2 cups to a bag, and then when I thaw it out, I have the perfect amount for making this zucchini bread recipe.
Why You'll Love This Recipe
Ingredients
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How to Make Sourdough Discard Zucchini Bread
- Step 1: Remove the seeds from the zucchini if they are large. Grate the zucchini in a food processor or use a cheese grater.
- Step 2: In the bowl of your stand mixer or a large mixing bowl, mix together all the wet ingredients—eggs, oil or applesauce, sugar, vanilla, sourdough starter, shredded zucchini, and salt.
- Step 3: Then add all the dry ingredients. Flour, baking soda, baking powder, and cinnamon. Mix just until combined. Can be refrigerated for up to 3 days at this point and allowed to long ferment if desired.
- Step 4: When ready to bake, preheat oven to 350 degrees. Grease and flour loaf pan, and pour in the zucchini bread batter.
- Step 5: Bake for 1 hour or until a knife inserted in the bread comes out clean. Sometimes I have to bake it for an extra 20 minutes depending on how wet the zucchini was, etc. Every oven will vary.
- Step 6: Remove from the pan and allow to fully cool. Serve with butter or cream cheese and enjoy!
Best if eaten within 3-5 days, or store in the freezer for an easy breakfast or dessert later on.
Tips
- This bread can be mixed up the night before and allowed to sit out at room temperature to long ferment overnight, or placed in the refrigerator for up to three days before baking.
- A great way to use up leftover sourdough starter discard. You can also use active sourdough starter if you don’t have any discard in your refrigerator
- If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard.
- You can use any kind of fat – oil, melted butter, beef tallow, coconut oil, or if you want to make these oil-free you can substitute applesauce for the oil
- Sourdough zucchini bread can be frozen for up to three months. To thaw, allow it to sit out for a few hours at room temperature.
Sourdough Discard Zucchini Bread FAQs
Other Sourdough Quick Breads
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Sourdough Discard Zucchini Bread
Equipment
- 1 Cookie Paddles I like to use cookie or cake paddles for this recipe when using my stand mixer
Ingredients
- 3 cups Flour
- 3 teaspoon Cinnamon
- 3 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Fat you can use any kind of oil, butter, melted coconut oil or beef tallow, or to make these oil free just use applesauce instead of the oil.
- 2 cups Grated zucchini fresh or frozen works just fine, but if you use frozen make sure it's thawed and drained before adding it to the recipe
- 2 Eggs
- 1 cup Sourdough discard
Instructions
- In the bowl of your stand mixer or a large mixing bowl, mix together all the wet ingredients. Eggs, oil or applesauce, sugar, vanilla, sourdough starter, shredded zucchini and salt.
- Then add all the dry ingredients. Flour, baking soda, baking powder, and cinnamon. Mix just until combined. You can refrigerate this batter for up to three days at this point if you want to long ferment it.
To make sourdough zucchini bread:
- Grease and flour your pans and pour in the zucchini bread batter.
- Bake at 350 degrees in a preheated oven for 1 hour or until knife inserted in the center of your bread comes out clean. I often end up baking this bread for closer to an hour and 25 minutes. Every oven will vary slightly.
Notes
- This bread can be mixed up the night before and allowed to sit out at room temperature to long ferment overnight, or placed in the refrigerator for up to three days before baking.
- A great way to use up leftover sourdough starter discard. You can also use active sourdough starter if you don’t have any discard in your refrigerator
- If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard.
- You can use any kind of fat – oil, melted butter, beef tallow, coconut oil, or if you want to make these oil-free you can substitute applesauce for the oil
So good
This recipe is delicious!