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Freshly baked zucchini bread for The Best Sourdough Zucchini Bread Discard Recipe.

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
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Course: Dessert
Cuisine: American
Keyword: Active Sourdough Starter, bread, discard, zucchini
Prep Time: 15 minutes
Cook Time: 55 minutes
16 hours
Total Time: 17 hours 10 minutes
Servings: 0
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
  • ½ teaspoon ground nutmeg

Wet Ingredients:

  • 1 cup sourdough starter discard or active, unfed
  • 1 ½ cup light or dark brown sugar
  • ½ 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
  • ½ 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!