This is my favorite recipe for zucchini bread (best ever!) using leftover sourdough starter discard. My secret is a specific mixing order which creates the most amazing, melt-in-your-mouth texture every time!
Sourdough discard has always intrigued me. In fact, one of the biggest requests I receive is for more sourdough discard recipes, especially muffins, pancakes, and easy sweet treats. Finding creative ways to use every last bit of starter without waste became a personal obsession and one of my favorite things to research while writing Artisan Sourdough Made Simple.
For this recipe, I adapted my ultimate sourdough banana bread (with a few brilliant tips from the comment section!) into what I think is the best sourdough zucchini bread with the same velvety texture and rich caramel notes. A hint of cinnamon and nutmeg enhances the delicate flavor of the zucchini without dominating it.
How To Make Sourdough Zucchini Bread
For the Batter
Just like my sourdough banana bread, the secret to this recipe is the specific mixing order.
Cream only a portion of the wet ingredients first, followed by the dry ingredients, ending with the remaining wet ingredients (oil and milk). Follow the instructions exactly and you’ll get the best melt-in-your-mouth texture every time.
How To Grate Zucchini
After the batter is mixed, the final step is to fold in the zucchini.
I use a box grater to grate the zucchini because it’s quick, easy to clean and you don’t have to dig out an additional appliance like the food processor.
Additionally, there’s no need to squeeze out the excess water from the zucchini; it’s used to hydrate the batter.
TIP: The texture of the batter should be thick and pourable but not runny. This will all depend on the brand of flour you’re using and the thickness of your sourdough starter. Add more flour as needed to get it right.
Bake The Zucchini Bread
Pour the batter into loaf pans, either mini 7x3x2-inch pans (pictured above) or a 9×5-inch loaf pan and bake until perfectly golden. Cool in the pan and then transfer to a wire rack. Be patient!
When ready to eat, try a slice (warm) with a pat of salted butter, or simply plain with a dusting of powdered sugar. It’s the best sourdough zucchini bread you’ll ever try!
To Freeze: Wrap the zucchini bread in a few layers of plastic wrap (or a reusable wrap of your choice), then foil, and freeze up to 2 months. Defrost at room temperature. You can reheat to serve, which is optional. You can also freeze this bread in individually wrapped slices.
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Best Sourdough Zucchini Bread
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
Packed with fresh zucchini, this sourdough zucchini bread recipe uses a simple mixing method for a soft, melt-in-your-mouth crumb that’s never soggy. It’s one of the best, ever!
Notes & Substitutions
- Non-Sourdough Version: Just leave it out. No additional adjustments needed.
- Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans.
- Gluten Free: Use King Arthur Measure for Measure Flour & a GF sourdough starter
- Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch
Ingredients
- Butter, for coating the pan
- 2 cups (220 g) grated zucchini, from appx. 1 medium zucchini
- 125 g banana weighed with the skin on (about 1 small banana)
- 225 g (1 1/4 cups lightly packed) light or dark brown sugar
- 1½ tsp pure vanilla extract
- 2 large eggs
- 100 g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter
- 250g (2 cups) all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1½ tsp baking soda
- 1/4 tsp fine sea salt
- 125 ml (½ cup) neutral flavored oil like sunflower (mild olive oil works, too)
- 60 ml (1/4 cup) milk or unsweetened almond milk
Instructions
How to Prepare your Sourdough Starter: if using leftover sourdough discard, make sure it’s in good condition (no brown liquid, no vinegary smell, not straight from the fridge). I use recently fed or just collapsed starter. Alternatively, if using active starter, you’ll need to feed it prior to making the recipe and wait for it to become bubbly and double in size.
- Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.
- Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.
- Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
- Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
- Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
- Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.
- Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4’s full. For 3 mini loaf pans, fill about 2/3’s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.
- Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.
- Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Notes
- To Store: wrap the loaves (plastic or reusable wrap) and keep at room temperature. Because of the moisture in the zucchini, the texture will get softer and softer each day.
- To Freeze: Once completely cool, wrap the loaves, label and date; they will keep for up to 3 months. Defrost at room temperature.
- To Double: simply double the ingredients as listed. I recommend using a stand mixer.
Comments
Maddie says
Loooove this recipe. I’ve been making it for years.
Amy says
It was delicious!!
Amy says
Thank you for sharing this recipe! It was so delicious and easy to follow. I made it for a baby shower and everyone loved it!
Amanda Kamprath says
Can’t wait to make this recipe! I am wondering, can I make the batter as directed and then keep the batter in the pans in the fridge and bake them first thing in the morning?
Sany says
Hi! Where did you buy these paper baking loaf pans? 😍
Emilie Raffa says
Hi Sany! I got the small paper loaf pans on Amazon (linked here)
Jeannette Veich says
What if I dont have a banana, nor eat them?
Emilie Raffa says
Hi there! Unfortunately, there is no substitute for the banana in this recipe.
Kelly J says
Wow! I’ve been making zucchini bread for years but wanted to try using my sourdough discard in it. This recipe is amazing. Seriously you are spot on with the pillowy, amazing texture.
Emilie Raffa says
Yay! Thank you Kelly! The texture is truly unique 🥰
Diane says
After you add the sourdough starter, how long do you mix it for before adding the dry ingredients?
Kristin Anderson says
This is a very forgiving recipe. I didn’t have banana, so I used yogurt. I doubled the recipe, and they came out really beautifully.
Sophie says
This is actually the best zucchini bread I’ve ever made
Saving the recipe and only making this one for now!
Dawna says
Active sourdough is the leavening. Is it necessary to use baking soda?
dmh
Emilie Raffa says
Hi there! You can use active or discard for this recipe. In either case, baking soda is used to neutralize/tame any strong sour notes from your starter so that it doesn’t over power the zucchini bread. It’s common practice in a lot of sweet sourdough discard recipes.
Carol says
I think this recipe could be muffins too!!
Emilie Raffa says
Absolutely! Muffins would be fantastic!
Katie says
I made this with some changes:
-I subbed applesauce for banana because that’s all I had
-I subbed honey for the sugar
-I used 50-50 fresh milled spelt and hard red wheat flour
-I fermented overnight on the counter. It was so puffy the next morning that I omitted the baking soda (I’ve had quick breads overflow in the oven when combining overnight room temperature ferment + baking soda).
-I also added a handful of chocolate chips :)
It was delicious!
Tina says
Great suggestion with the applesauce. I am adding chopped pineapples, coconut and macadamia nuts. Cold fermenting over night so I will bake tomorrow. Next time I may add mini chocolate chips and toasted walnuts.
Odilija says
The best! So moist, fluffy but dense at the same time. Have made it multiple times.
Millie Tormey says
My bread turned out perfect! I did substitute the sugar with honey, also doubled the cinnamon amount. Very happy with this recipe!