A summer favourite, sourdough zucchini bread is made with sourdough discard, brown sugar, and chocolate chips. This recipe has been developed using the liquid from the zucchini so you don't need to squeeze, drain, or pat dry after shredding!
Why You'll Love Sourdough Zucchini Bread
- You're getting extra veggies in, but you (or your kids!) won't even notice it
- It's a great way to use up some discard that might otherwise go to waste
- With no need to cream butter and sugar, it comes together quickly and easily
- It's moist and tender from oil instead of butter plus the added zucchini
Ingredients
- Zucchini: this can be just about any summer squash - typical green as pictured, round, yellow, pattypan, and so on. Grate more finely if you'd like it to be more incorporated into the loaf.
- Sourdough discard: try to use relatively fresh discard as very old starter can add too strong of a flavour here and overpower the loaf. If using active starter, be sure to measure with weights.
- Flour: if you'd like a slightly more wholesome loaf, you can replace half of the plain flour with whole wheat flour.
- Brown sugar: use light or dark brown sugar interchangeably in this recipe.
- Oil: any light-tasting oil can be used. Alex likes this with olive oil for a slightly more complex flavour.
- Cinnamon: try other spices like nutmeg and cloves in combination with cinnamon or on their own in smaller amounts.
- Milk: to make this dairy-free, use a non-dairy milk.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: grate the zucchini with a box grater (or round as pictured).
Step 2: add dry ingredients to a bowl and whisk to combine.
Step 3: add the wet ingredients to another bowl.
Step 4: mix to combine.
Step 5: add the wet ingredients to the flour mixture with the zucchini and chocolate.
Step 6: mix until just combined. Some streaks of flour are fine.
Step 7: transfer the batter to a loaf tin.
Step 8: bake until golden, about an hour.
Top Tips
- For large zucchini: if your zucchini is overgrown and large, halve it lengthwise and scoop the seeds out with a spoon before weighing and grating (or grating and measuring in a cup).
- Weights are your friend: for any recipe like this, using zucchini or something else that's grated and added - like carrot cake - weighing that addition is the best way to ensure precision. This is especially true here as the zucchini isn't squeezed to remove moisture.
- Try different add-ins: chocolate is classic, as are walnuts, but other nuts and seeds are great too. Try halved hazelnuts for a nice flavour combination.
How to Store
Storage: keep in a sealed container at room temperature for 3-4 days or refrigerate for up to a week. If your home is very warm, refrigerate sooner.
Freezing: transfer to an airtight container or wrap well in foil and freeze up to 3 months. Thaw at room temperature before serving.
More Sourdough Discard Recipes
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Sourdough Zucchini Bread
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 2 Mixing bowls
- Whisk
- 9 x 5 inch (23 x 13 cm) loaf tin
- Wire rack
- Wooden spoon or spatula
Ingredients
- 10 oz. zucchini, about 2 cups shredded
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon , OR ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ¾ cup brown sugar
- ½ cup whole milk
- ½ cup sourdough discard
- 2 large eggs, room temperature
- 1 tablespoon lemon juice or vinegar
- 2 teaspoons vanilla extract
- ⅓ cup light-tasting oil
- ¾ cup chopped dark chocolate or walnut pieces
Instructions
- Preheat the oven to 375°F (190°C) and grease or line a loaf tin.
- Start by grating the zucchini with a box grater and set aside. Don't squeeze the liquid from the zucchini.10 oz. zucchini
- Add the flour, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk to combine and set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon , ½ teaspoon sea salt
- In a second bowl, add the brown sugar, milk, sourdough discard, eggs, lemon juice, vanilla, and oil. Whisk again or beat on low speed to combine, making sure the eggs are fully incorporated.¾ cup brown sugar, ½ cup whole milk, ½ cup sourdough discard, 2 large eggs, 1 tablespoon lemon juice or vinegar , 2 teaspoons vanilla extract, ⅓ cup light-tasting oil
- Add the egg mixture to the flour mixture with the grated zucchini and chocolate. Fold together with a wooden spoon or spatula to mix until just combined. A few streaks of flour are fine.¾ cup chopped dark chocolate or walnut pieces
- Transfer the batter to the prepared baking tin and bake for 55-60 minutes, rotating the tin once halfway through the baking time to ensure even baking.
- Cool the zucchini bread for 10 minutes in the baking tin before carefully turning out onto a wire rack to cool fully before slicing and serving.
Notes
- Don't skip the lemon juice or vinegar. It's needed to activate the baking soda and cause the rise in the loaf – if skipped the zucchini bread will taste metallic and rise incorrectly.
- You can replace half the flour with whole wheat flour if preferred.
- Storage: keep in a sealed container at room temperature for 3-4 days or refrigerate for up to a week. If your home is very warm, refrigerate sooner.
- Freezing: transfer to an airtight container or wrap well in foil and freeze up to 3 months. Thaw at room temperature before serving.
- For large zucchini: if your zucchini is overgrown and large, halve it lengthwise and scoop the seeds out with a spoon before weighing and grating (or grating and measuring in a cup).
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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