Sourdough Zucchini Bread
Moist and tender sourdough zucchini bread made with sourdough discard, warm spices, and fresh garden zucchini. A rustic, from-scratch loaf perfect for using summer harvest.
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Servings: 1 loaf (8-10 slices)
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Equipment
- 1 loaf pan 9x5
- 1 Large bowl
- 1 towel
- 1 cooling rack
Ingredients
- 1 cup sourdough starter or discard
- 1½ cups grated zucchini lightly squeezed
- 2 large eggs
- ½ cup melted butter or coconut oil
- ¾ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour or fresh milled soft white wheat
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- Optional: ½ cup chopped walnuts pecans, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment paper.
- Grate zucchini and lightly squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together sourdough starter, eggs, melted butter, honey, and vanilla.
- Stir in flour, baking soda, baking powder, cinnamon, and salt until just combined.
- Fold in zucchini and optional mix-ins. Do not overmix.
- (Optional) Cover and let batter rest at room temperature for 2–4 hours for deeper flavor.
- Pour batter into prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Fresh milled flour may require 1–2 tablespoons additional liquid.
If top browns too quickly, loosely tent with foil.
Bread tastes even better the next day as flavors settle.
Storage
Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
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