Sourdough Zucchini Bread

The best sourdough zucchini bread is deliciously spiced, moist and packed with shredded zucchini. It’s also one of the sweetest ways to use up all those summer zucchini you don’t know what to do with.

Every summer I have the tendency to plant too many zucchini, clearly forgetting that at the peak of the summer zucchini produces ridiculous amounts.

Then you are stuck with mountains of zucchini and every person that comes over leaves with a sackful of zucchinis– and you still have too many. Also, please don’t tell me I’m the only one that finds hidden monster zucchinis among those massive leaves?

It tends to be the best kind of problem. I love being able to incorporate this tasty and versatile vegetable into our meals. 

When you put it in a sweet sourdough quick bread, I promise there will be no complaints about eating vegetables.

How can anyone resist delightfully sweet zucchini bread with the warm flavor of cinnamon, and tanginess of the sourdough (especially if you long ferment it). 

Bonus tip: Toast it a little on a cast iron skillet to carmelize the outside and put a generous pat of butter on top– you won’t regret it.

Tips:

• Turn these into muffins. Place in paper lined muffin tins and bake for 15-20 minutes or until a toothpick comes out clean. These are great for breakfast or a portable snack. You can also find a chocolate version here.
• Sourdough discard or active sourdough starter can be used for this recipe. The rise doesn’t come from the starter, but rather chemical leaveners: baking soda and baking powder.
• This recipe is a basic zucchini bread recipe. You can easily mix it up by adding other delicious add-ins and variations, like dried or fresh fruit, nuts, or chocolate.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Stand mixer (this makes it way easier, especially if you are making the long-fermented version)

Measuring cups and spoons

Bread pan

Grater or food processor with a grater attachment

FAQ:

What is the point of zucchini in zucchini bread?

It is a wonderful way to use up all those garden zucchinis during the summer, add moisture to the bread, and is a great way to sneak in some veggies.

Should you squeeze water out of zucchini for bread?

This is purely dependent on the recipe. Some recipes may call for more moisture, whereas some may not need the extra moisture and require squeezing out the water. For this recipe, I like the extra moisture and don’t squeeze the zucchini.

Why is my zucchini bread gooey in the middle?

Most likely this is due to not being cooked all the way through the middle. Since this is a higher moisture bread recipe, it takes awhile for it to bake. If the outside is getting too dark and the inside isn’t cooked through yet, I suggest covering the bread with parchment paper or tin foil until the center is baked through.

How To Make Sourdough Zucchini Bread

Quick Version:

Preheat oven to 350 degrees. 

Lightly grease a 9×5 loaf pan with butter or line with parchment paper.

Combine flour, cinnamon, baking soda, baking powder, and salt well in a medium bowl. 

In a stand mixer or bowl, mix melted butter (or melted coconut oil) and brown sugar for about five minutes or until light and fluffy. 

Add in eggs, vanilla, sourdough starter, and grated zucchini. For this recipe, I don’t squeeze out the extra moisture from the zucchinis.

Fold dry ingredients into the wet ingredients a little bit at a time until just incorporated. It is important not to over-mix. The bread will be tough and flat if over-mixed.

Gently fold in any other add-ins you would like. Pecans, walnuts, and chocolate chips for example.

Pour into a greased pan. You could also line your loaf pan with parchment paper.

Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester. If the bread starts to get too dark before it is done baking, cover it with parchment paper (my preference) or tin foil.

Allow to cool in the pan for one hour.

How To Make Long Fermented Sourdough Zucchini Bread

Start batter 12-24 hours before you plan to make zucchini bread. This gives the sourdough starter time to ferment the flour to make it more digestible and the nutrients more bioavailable.

Combine sourdough starter, melted butter, eggs, and flour well.

Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. 

Place the batter in the fridge and allow it to ferment for another 6-18 hours.

The next day, preheat oven to 350 degrees. 

Using a stand mixer with the paddle attachment (you could also use a hand mixer), add shredded zucchini, brown sugar, vanilla, baking powder, cinnamon, and baking soda to the stand mixer bowl. You can also mix in any add ins at this time.

Set on low to medium speed until completely combined.

Pour into loaf pan and bake for 50-60 minutes.

Allow to cool in the pan for one hour.

How to store:

Store in an air-tight container for up to 4-5 days. You can also freeze in slices or the whole loaf in a freezer bag for up to 3 months (for best results).

Variations:

• Chocolate chips
• Coconut
• Sourdough Zucchini Muffins
• Nuts – pecans, walnuts, or sliced almonds would be delicious.

Find More Of My Favorite Sourdough Recipe:

• Sourdough Cranberry Bread
• Sourdough Banana Bread
• Blueberry Sourdough Muffins
• Sourdough Strawberry Shortcake
• Lemon Sourdough Pound Cake
• Sourdough Coffee Cake

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone