Sourdough Zucchini Bread
I’ve been making this sourdough zucchini bread recipe for many years now. We especially enjoy it during the summer and fall zucchini season when we harvest lots of zucchini from the garden. This zucchini bread makes the perfect summer breakfast, quick dessert or snack. 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.
Equipment
- 1 Stand mixer or a large mixing bowl my absolute favorite stand mixer is a bosch mixer. I’ve used it almost everyday for years and it has served me so well including in the summertime when we bake almost 100 loaves of bread for farmers' market each week. I know several people that have had bosch mixers for over 30 years and they are still running strong. Getting a bosch mixer is one of the best investments you can make for your kitchen. Get an extra $20 off when ordering from nutrimill.com/wagonwheel.
- 1 Cookie Paddles if you get the bosch mixer, I highly recommend you get the cookie paddles which is what I use for making this quick bread. You will need the metal top for the cookie paddles. I also highly recommend getting the cake paddles as well. I use all of them all the time. If you don’t have a stand mixer, you could use a large bowl and a hand mixer or large wooden spoon.
- 1 Loaf Pan I love my enamel cast iron bread pan from Nutrimill, but if I make more than one loaf, than I often use my regular bread pans as well.
- 1 Muffin tin, optional I really like this 24 cup tin, it allows me to make a bunch of muffins all at once. If you don’t have a muffin tin, just set your paper muffin liners inside narrow-mouth rings (like you would use for canning) and place them on a parchment-lined baking sheet. This will keep the muffin liners upright until the muffins are baked.
- 1 Muffin liners this saves on dishes and you won’t have to grease your muffin tin
- 1 measuring cups and spoons
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.
- *If you want this recipe to have long fermented digestive and health benefits, you can leave it out on the counter for up to twelve hours or overnight.
To make sourdough zucchini bread:
- Grease and flour your pans and pour in the muffin 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.
To make sourdough zucchini muffins:
- Line each muffin cup with a paper liner. Use an ice cream scoop to spoon the batter into each muffin cup.
- Bake at 350 degrees for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
- For best results, allow to cool completely on a wire rack before storing in an airtight container in the refrigerator.
- Serve with fresh butter or cream cheese.
- Best if eaten within 3-5 days, or store in the freezer for an easy breakfast or dessert later on. To thaw, allow to sit out for a few hours at room temperature.
- 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!
Notes
- This bread can be mixed up the night before and allowed to sit out at room temperature to long ferment which increases the health benefits and digestibility
- 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
- For an extra special twist, add ½ cup of cocoa powder and 1 cup of chocolate chips to the batter. This makes the best chocolate zucchini bread.
