The Best Sourdough Zucchini Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe is a great way to use up all of those extra zucchini’s from the summer garden! Similar to that of sourdough banana bread, this zucchini sourdough recipe contains the added health benefits of a delicious vegetable, or if we are being proper–fruit!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

If you are anything like me then you have a garden bursting with zucchini’s! Last year I was up to my eyeballs with this fruit, so much so that I had to sell them at my farmstand, and this year is proving to be an even better yield. But this time I’m more prepared. I have a couple of freezable recipes up my sleeve, that should at least take us through the holiday season. So I’m not quite sure if any will make an appearance down in the stand this year.

Tips for this Sweet Zucchini Bread

• This recipe uses leftover starter discard or active starter. The leavening agents are the baking soda and baking powder. You can choose to do the long fermented version (in the recipe card) if you would like you flour to be fermented. This is how we love it!
• You can also use whole wheat flour for a portion of the all-purpose flour if you prefer a healthier, heartier bread.
• Adding a streusel topping can make it even more delicious. Mix together 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons of cold butter, and sprinkle it on top before baking.
• Try adding in 1/2 cup raisins to add another texture and flavor.

Equipment You Will Need 

Stand mixer or hand mixer

A large bowl

Cheese grater

Paper towel or tea towel

9×5 loaf pan

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Rubber spatula

Ingredients for Sourdough Discard Zucchini Bread

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
• Wet Ingredients:
  • 1 cup sourdough starter (discard or active, unfed)
  • 1 1/2 cup light or dark brown sugar
  • 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here)
  • 2 large eggs
  • 1 teaspoon vanilla extract
• Additional Ingredients:
  • 2 cups grated fresh zucchini (about 2 medium zucchinis)
  • 1/2 cup chopped walnuts (optional)

Easy Sourdough Zucchini Bread Recipe (quick bread version)

1. Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
2. Preheat your oven to 350°F (175°C).
3. Grate the zucchini and set it aside. If the zucchini is very watery, you can lightly squeeze out some of the excess moisture using a clean kitchen towel or a paper towel.
4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
6. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
7. Gently fold in the grated zucchini, and if using, add the chopped nuts.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. Slice and enjoy your sourdough zucchini bread!

Long Fermented Version Sourdough Zucchini Bread

Begin the batter 16-18 hours before you plan to bake the zucchini bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the grated zucchini, and if using, add the chopped nuts.
5. Cover the mixture with a towel or plastic wrap and let it ferment at room temperature for 4-6 hours.
6. Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
7. The next day, preheat your oven to 350°F (175°C).
8. With a danish dough whisk or wooden spoon, give the zucchini sourdough dough a few good stirs.
9. Pour the batter into a loaf pan and bake for 55-65 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. Slice and enjoy your sourdough zucchini bread!

What to do with extra sourdough starter?

This sourdough zucchini bread discard recipe is perfect for just that! You can also try a couple of my other sourdough discard recipes here:

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Banana Nut Bread Discard Recipe

Easy Pepperoni Cheese Pizza Sourdough Discard Recipe

Easy Italian Sourdough Flatbread Discard Recipe

How to Make Dried Sourdough Starter From Scratch

The Best Sourdough Zucchini Bread Discard Recipe

This delicious zucchini sourdough bread is slightly sweet with just the right amount of spice. Perfect for breakfast with a cup of coffee, as an amazing dessert, or as a healthy snack!

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: Active Sourdough Starter, bread, discard, zucchini

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

16 hours hours

Total Time: 17 hours hours 10 minutes minutes

Author: Stephanie

Equipment

• A large bowl
• Cheese Grater
• Paper towel or tea towel
• Danish dough whisk or a wooden spoon (the one I use and love is found here)
• Rubber spatula 

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients:

• 1 cup sourdough starter discard or active, unfed
• 1 1/2 cup light or dark brown sugar
• 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here)
• 2 large eggs
• 1 teaspoon vanilla extract

Additional Ingredients:

• 2 cups grated fresh zucchini about 2 medium zucchinis
• 1/2 cup chopped walnuts optional

Instructions

Quick Bread Version

• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).
• Grate the zucchini and set it aside. If the zucchini is very watery, you can lightly squeeze out some of the excess moisture using a clean kitchen towel or a paper towel.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the grated zucchini, and if using, add the chopped nuts and raisins.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for about 55-66 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your sourdough zucchini bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the zucchini bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the grated zucchini, and if using, add the chopped nuts.
• Cover the mixture with a towel or plastic wrap and let it ferment at room temperature for 4-6 hours.
• Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
• The next day, preheat your oven to 350°F (175°C).
• With a Danish dough whisk or a wooden spoon, give the zucchini sourdough dough a few good stirs.
• Pour the batter into a loaf pan and bake for 55-65 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your sourdough zucchini bread!