Sourdough Zucchini Bread Recipe

Zucchini Sourdough Bread
Zucchini Sourdough Bread

This zucchini sourdough bread recipe is made with one zucchini per loaf and various flour and seed combinations. I made the various loaves using rye flour because I thought its earthy flavor would pair well with squash, and they turned out to be soft and fragrant.

A mild flavor of squash was present in all three versions, as well as a fluffy, relatively closed crumb with small green-black speckles. Zucchini bread with all bread flour had an exceptionally soft crumb. Bread with butter, as a sandwich bread without leaks, or alongside salads or main courses were excellent uses for the loaves. This meant that I needed to use less water in my recipe since zucchini is made up of 95% water.


  • Eggs
  • Freshly grated zucchini
  • Light brown sugar
  • Flour
  • Sourdough starter
  • Baking soda
  • Vanilla extract
  • Avocado oil
  • Baking powder
  • Shopped walnuts
  • Salt, cinnamon
  • Chocolate chips or raisins (optional)

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How to Make Sourdough Zucchini Bread

  • Prepare a 9″ x 5″ baking pan by lightly greasing it with butter and preheat the oven to 350°F (176°C).
  • If you don’t have a food processor, you can use a box grater. If there is excess moisture or liquid on the zucchini, squeeze it with your hands to remove it. The zucchini should be drained in a colander while the remainder of the ingredients are mixed.
Sourdough Zucchini Bread Ingredients
  • Grease your bread loaf pans well before making your sourdough zucchini bread so it will turn out great. It won’t matter how far you tip the loaves out because they won’t stick. Make sure your pan is properly coated no matter what you choose.
Sourdough Zucchini Bread Blend
  • Set aside the dry ingredients after mixing them in a small bowl. Until the mixture is smooth, combine the wet ingredients in a large mixing bowl.
Sourdough Zucchini Bread Combine
  • The dry ingredients should be added to the wet ingredients and mixed well. After folding the zucchini into the batter, give it one last squeeze.
  • You can bake the cake at 350°F (176°C) for 55-60 minutes or until a toothpick inserted into the center comes out clean. Pour the batter into a greased 9″ x 5″ baking dish and bake for 55-60 minutes.
Sourdough Zucchini Bread Loaf Pan
  • Make sure the zucchini bread cools for at least 15 minutes before eating. Place the bread on a cooling rack after releasing the edges from the dish using a butter knife.
Sourdough Zucchini Bread Serve
  • It can be served warm or at room temperature.

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How does zucchini bread benefit from zucchini?

All those summer garden zucchinis can be put to good use with this recipe, which adds moisture to the bread and sneaks in some vegetables at the same time.

Is it necessary to squeeze water from zucchini before baking it?

There is no set rule here; it depends on the recipe. The amount of moisture required in some recipes may be higher, while in others the amount of moisture might be lower. It’s best to leave the zucchini whole and not squeeze it for this recipe. I like the extra moisture.

Is my zucchini bread gooey in the middle?

This is most likely due to the fact that the middle has not been cooked completely. Because this recipe calls for a high amount of moisture, it takes a little longer to bake. You can cover the bread with parchment paper or tin foil until the center is cooked through if its outside is too dark and the inside isn’t yet done.

What are the best ways to store zucchini bread?

You can store this food in an airtight container for up to 4-5 days. In addition to freezing in slices, freezing the whole loaf in a freezer bag for up to 3 months (for the best results) is also an option.

Zucchini Sourdough Bread

Sourdough Zucchini Bread

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Served with a side of butter, this sourdough zucchini bread is moist and lightly sweetened. These quick bread recipes are irresistible with a touch of cinnamon and walnuts!


Dry Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ cup chopped walnuts

Wet Ingredients

  • 2 large eggs
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup sourdough starter discard
  • ½ cup avocado oil
  • ¾ cups grated zucchini


  • Prepare a 9" x 5" loaf pan by lightly greasing it with butter and preheating the oven to 350°F (176°C).
  • Grating zucchini with the large holes on a cheese grater is the easiest way to do this. Put it in a colander and squeeze out as much moisture as you can. Mix the remaining ingredients while the zucchini remains in the colander.
  • The flour, baking powder, baking soda, salt, cinnamon, and walnuts should be sifted together in a large bowl. Make sure you set aside.
  • In a separate bowl, combine the light brown sugar, eggs, starter discard, vanilla extract, and oil with a spatula until smooth. Stir the wet ingredients into the dry ingredients until just combined. Adding the grated zucchini will make the sauce thicker.
  • After the batter has been poured into the greased pan, bake it for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • The bread should be allowed to cool for 10-15 minutes after being transferred to a cooling rack. Cut into slices and serve.


  • Mix the batter and pour it into the baking dish. Let it cold ferment overnight in the fridge. Cover it until the time comes to bake it.
  • The cake should be allowed to thaw overnight in the refrigerator and brought to room temperature before slicing and serving.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 16gCarbohydrates: 45gProtein: 5g
Hi, I'm Emma Gold and I am the Blog Editor at My blog is all about kitchen accessories and utensils that you need to make your cooking life easier! If you're looking for a new knife or spatula, or want to upgrade your pots and pans; then come visit me at my blog to see what's hot in the kitchen world today!
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