Sourdough Zucchini Slice

Soft, savory, and never soggy thanks to my exact zucchini draining method, this easy sourdough discard recipe—made with fresh zucchini, eggs, cheese and savory fillings—is ideal for elevated meal prep, lunchboxes, and parties.

Zucchini “slice” is hard to wrap your head around if you’ve never tried it before.

It’s a classic, well-loved Aussie bake: part frittata, part savory quick bread, featuring fresh grated zucchini as the star ingredient.

My sourdough version emerged from the depths of my recipe riddled brain with the intent of tackling two common problems: what to do with sourdough discard and a seasonal zucchini surplus.

Soft, but never soggy, my sourdough zucchini slice is the latest original sourdough discard recipe to come out of my kitchen with a generous pour of olive oil, naturally fermented starter (active or discard is fine), and a sprinkle of onion-y chives for a signature twist.

How To Make Sourdough Zucchini Slice (Step-By-Step Recipe)

Step 1: Prep Your Zucchini

To Start: You’ll preheat your oven (350 F) and line an 8×8-inch pan with parchment paper. I like to grease my pan first, so the paper sticks down nicely and it doesn’t crumple up in the corners. Use this time to prep the zucchini. See below.

Step 2: Make The Batter

Next: Whisk your eggs in a large bowl. Then add sourdough starter (you’ll only need 50 g) and olive oil. Please don’t be tempted to add more sourdough starter for whatever reason. The extra water will throw off the ingredient ratios and make the texture rubbery. Add the flour and baking powder and mix until lump-free.

Tip: The batter should be pourable, but not runny or loose. Texture will vary based on the hydration % of your sourdough starter. My starter is 100% hydration (equal parts flour and water by weight) fed with bread flour.

Step 3: Add Fillings

Fold in the grated and drained zucchini, onions, cheddar cheese, ham and chives. Sprinkle with salt and pepper. I like to reserve a bit more of the fillings to sprinkle over the top for decoration (I do this by eye). Smoked ham or even Italian Parmacotto is excellent in this dish. I use white cheddar, not orange.

Step 4: Bake

Your sourdough zucchini slice should take about 35-40+ minutes in the oven, or until it’s perfectly golden brown and the surface is set. Do not underbake. Once completely cool, cut into slices.

Photography & Styling by Saltwater Studio.