Sourdough Zucchini Bread
Transform your sourdough discard into a moist and flavorful treat with this Sourdough Zucchini Bread recipe! Perfectly spiced with cinnamon and packed with grated zucchini, this quick bread strikes the ideal balance between sweet and wholesome. The sourdough discard adds a subtle tang, while optional add-ins like chopped walnuts and chocolate chips bring irresistible texture and richness. Ready in just 15 minutes of prep time and baked to golden perfection, this recipe is a great way to reduce food waste and create a family-favorite snack or breakfast. Enjoy it fresh, or store it for later—this zucchini bread stays wonderfully tender and delicious. Perfect for using up summer zucchini or elevating your baking repertoire!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 teaspoons Cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 200 grams Granulated sugar
- 60 grams Brown sugar
- 120 grams Sourdough discard
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 250 grams Zucchini (grated)
- 100 grams Chopped walnuts or pecans (optional)
- 50 grams Chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan and line it with parchment paper if desired.
In a medium mixing bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until well combined and creamy.
Add the sourdough discard, vegetable oil, and vanilla extract to the wet ingredients. Mix until fully incorporated.
Fold the grated zucchini into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can result in a dense bread.
If using, fold in the chopped nuts and chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the zucchini bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 549.1 g | 200% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 295.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 342 mg | 26% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
