If you’re looking for a way to use up extra sourdough starter and have a few of those extra large garden zucchini hanging around, this sourdough discard zucchini bread is the perfect recipe. This sourdough quick bread is soft, and filled with warm spices that pair beautifully with fresh zucchini. The sourdough discard adds moisture and depth of flavor, making this loaf stand out from other zucchini recipes.
Whether you call it discard zucchini bread or sourdough zucchini bread, this easy quick bread is a delicious way to use seasonal zucchini and reduce food waste at the same time.
Why You’ll Love This Recipe
- A great way to use up sourdough discard
- Moist and tender texture thanks to shredded zucchini
- Lightly spiced with cinnamon and nutmeg
- Easy to customize with chocolate chips, nuts, or raisins
- Freezer-friendly for quick breakfasts or snacks
This is one of those zucchini recipes you’ll want to come back to every summer when fresh zucchini is in abundance.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (8 Tbsp) unsalted butter, softened
- ½ cup packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- ¼ cup sourdough discard (unfed starter)
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- Optional: 1 cup semi-sweet chocolate chips, chopped nuts, or raisins
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. Combine the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Wet Ingredients
Mix in the eggs one at a time, then add the sourdough discard and vanilla extract. Stir until combined.
5. Fold in Zucchini
Stir in the shredded zucchini, making sure it’s evenly distributed throughout the batter.
6. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
7. Add Optional Mix-Ins
Fold in chocolate chips, nuts, or raisins if using.
8. Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Sourdough Zucchini Bread
- Don’t peel the zucchini: The green flecks add color and moisture.
- Pat zucchini dry: If your zucchini is extra watery, blot it with a towel before adding.
- Try different mix-ins: Chocolate chips make it sweeter, while nuts add crunch.
- Store well: Wrap tightly and keep at room temperature for up to 3 days, or freeze slices for longer storage.
sourdough discard zucchini bread
This sourdough zucchini bread uses discard to create a delicious softa and fluffy crumb. It's the perfect recipe to use up discard and garden zucchini.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (8 Tbsp) unsalted butter, softened
- ½ cup packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- ¼ cup sourdough discard (unfed starter)
- 2 teaspoons pure vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- Optional: 1 cup semi-sweet chocolate chips, chopped nuts, or raisins
Instructions
1. Prepare the Oven and Pan
Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. Combine the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Wet Ingredients
Mix in the eggs one at a time, then add the sourdough discard and vanilla extract. Stir until combined.
5. Fold in Zucchini
Stir in the shredded zucchini, making sure it’s evenly distributed throughout the batter.
6. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
7. Add Optional Mix-Ins
Fold in chocolate chips, nuts, or raisins if using.
8. Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This sourdough discard zucchini bread is proof that zucchini recipes can be both delicious and practical. The sourdough discard gives it an extra layer of flavor, while the zucchini keeps it moist and tender. It’s perfect for breakfast, snacks, or even dessert.
Next time you find yourself with extra zucchini and sourdough discard, skip the usual quick breads and try this discard zucchini bread instead—you’ll love every bite.
