Sourdough Zucchini Bread

This sourdough zucchini bread is deliciously spiced, moist and packed with shredded zucchini. The perfect quick bread texture that uses sourdough discard or active starter.

Course Sourdough

Cuisine American

Keyword sourdough quick bread, sourdough zucchini bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 391kcal

Author Lisa

Ingredients

Wet Ingredients

1/2 cup melted butter or coconut oil
1 1/4 cups brown sugar
2 cups shredded zucchini
1 teaspoon vanilla
2 large eggs
1/2 cup sourdough starter

Dry ingredients

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt

Instructions

Preheat oven to 350 degrees.
Lightly grease a 9×5 loaf pan with butter.
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.
Fold dry ingredients into the wet ingredients a little bit at a time until just incorporated.
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.
Allow to cool in the pan for one hour before slicing.

Notes

If the bread starts to get too dark before it is done baking, cover it with parchment paper (my preference) or tin foil.

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.

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.

Long Fermented Version:

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.

Nutrition