How to Make Sourdough Zucchini Bread
A flavorful sourdough zucchini bread combining the tangy notes of sourdough with the sweetness of fresh zucchini. Perfect for breakfast, snacks, or a sweet side dish.
Equipment
- 9"x5" loaf pan
- Cheese grater or food processor
Ingredients
- Dry Ingredients:
- 1 ⅔ cups 200g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- Wet Ingredients:
- ½ cup 105g Canola oil
- ½ cup 100g Brown sugar
- ½ cup 100g Granulated sugar
- 2 Eggs
- 1 cup 200g Sourdough starter discard
- ½ cup Applesauce
- 1 tsp Vanilla extract
- 2 ½ cups 325-350g Grated zucchini
- Optional Add-ins:
- Chocolate chips, nuts, or dried fruit (up to 1 cup)
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Line a 9"x5" loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk canola oil and sugars until smooth. Add eggs one at a time, mixing after each. Then add sourdough discard, applesauce, and vanilla extract. Mix until well combined.
- Add zucchini: Gently fold in grated zucchini, taking care not to overmix.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients, folding gently. Add any optional add-ins, folding until just incorporated.
- Bake: Pour batter into prepared pan and bake for 70-75 minutes. Test doneness with a toothpick in the center; it should come out clean.
- Cool and serve: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
Sourdough Starter Tips: Both active starter and discard work well in this recipe. Active starter will give a lighter texture, while discard adds more tanginess. Ensure the starter is at room temperature for easier mixing.
Zucchini Preparation: No need to squeeze out the zucchini’s moisture; this recipe relies on that for a moist texture. Grate the zucchini finely for even distribution.
Add-Ins: Feel free to add up to 1 cup of extras like nuts, chocolate chips, or dried fruits. These mix-ins complement the flavors well, but avoid over-mixing to keep the texture tender.
Baking Pan Size: This recipe is suited for a 9"x5" loaf pan. If using a different size, adjust the baking time slightly and check for doneness with a toothpick.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The bread also freezes well for up to 3 months.