Sourdough Zucchini Bread – A Discard Recipe

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This sourdough zucchini bread is a tender, moist, delicious quick bread made with shredded zucchini, sourdough discard, crunchy walnuts, and a hint of cinnamon. This recipe is so easy to make with its simple ingredients and is the perfect choice for any beginner baker. Plus, it’s a great use for extra zucchini.

It’s zucchini season around here so we are making all the zucchini recipes from my recipe box! You’ll love how tasty this sourdough discard zucchini bread made with leftover sourdough starter discard is. This sweet bread makes for the perfect afternoon snack, quick breakfast option, or after-dinner dessert. My family raves that this is the best sourdough zucchini bread they’ve eaten.

I absolutely love zucchini bread! And this is the best zucchini bread there is! We have hit the time of the year when the garden is pumping out a ton of zucchini daily. I wanted this to be the year of pumpkins and squash, hoping to put away many for winter storage. Unfortunately, that’s not going to happen. Half of my squash plants died and another 3 were not squash, but zucchini plants. So in addition to my usual 2 zucchini plants, I now have 5! So. Many. Zucchini.

Thankfully zucchini is such a versatile vegetable with plenty of different ways to prepare. There is plenty of extra garden zucchini to give away, and plenty to enjoy as zoodles, grilled zucchini, zucchini bars, and best of all, lots of sourdough zucchini bread!

Most quick bread recipes call for vegetable oil, but like my sourdough banana bread, this sourdough zucchini quick bread recipe uses butter instead.  

Why Add Sourdough Starter In A Sourdough Zucchini Bread Recipe?

Sourdough starter isn’t just reserved for creating beautiful loaves of sourdough bread. It can be added to almost anything from pie crust, to fudgy brownies, or cinnamon rolls to create a tender, light baked good. The acid found in the sourdough starter mixes with the leavening agent to produce a reaction that gives the bread a light, airy texture. Similar to how buttermilk makes pancakes so fluffy and tender.

It also elevates the health of this delicious bread. Sourdough starter contains a whole colony of beneficial bacteria which helps to break down the gluten and phytic acid. The great thing about fermenting the grains is that it makes digesting gluten easier. Not only that, but the presence of lactic acid that is produced during fermentation helps to improve the nutritional value by increasing the availability of vitamins and minerals.

Every time a sourdough starter is fed, part of it is removed or discarded, to have a smaller amount to feed and maintain. What to do with all of that sourdough discard? Finding ways to add it to your favorite recipes is a great way to use the leftover starter so it doesn’t go to waste as well as impart a light tangy flavor.

Sourdough Discard Zucchini Bread Ingredients

Wet Ingredients

• Sourdough starter – Use an active starter or a sourdough starter that has been fed and allowed to rise to its peak.
• Butter – For total control of the amount of salt in your bread, use melted unsalted butter.
• Granulated sugar – Creates sweetness and a soft, texture.
• Brown sugar – Beautiful caramel notes from the molasses in brown sugar.
• Eggs – Provides lift and structure to baked goods.
• Vanilla extract – Both store-bought and homemade vanilla extract add flavor to the bread.

Dry Ingredients

• Flour – I typically use all-purpose flour for all my baked goods.
• Baking powder – This will give lift and lightness to the sourdough zucchini bread.
• Baking soda – Additional lifting power for a light and airy bread.
• Salt – Adds flavor to baked goods.
• Cinnamon –  A subtle hint of cinnamon is the perfect complement flavor. 

Add-Ins

• Oatmeal – Adds just a bit of chew and texture.
• Shredded zucchini – Since fresh zucchini has such a high water content, adding grated zucchini is the perfect way to add additional moisture to this quick bread. Roughly two medium or 1 large zucchini grated. I like to save the smaller zucchini eating and use the large ones to bake with, just scoop out the seeds and discard.
• Walnuts – Optional
• Chocolate chips – Optional

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How to Make Sourdough Zucchini Bread – Same Day Method

Prepare

Preheat oven to 400 degrees. 

Grease two 8 x 4 loaf pans with butter and dust with flour or line with a piece of parchment paper. 

Cut the end off of a clean zucchini. Grate the zucchini using the large holes of a box grater until you have 3 cups and set aside. Or use a food processor to shred zucchini. No need to squeeze out liquid from the zucchini. 

Mixing the Batter

Add melted butter, sugar, brown sugar, active sourdough starter, vanilla extract, and eggs to a large mixing bowl. 

In a separate small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix gently until all of the flour mixture is incorporated. Stir in the grated zucchini and oatmeal. Add Chocolate chips and chopped walnuts if adding. 

Bake

Divide batter evenly between the two greased loaf pans and place into the preheated oven. Bake for 50 minutes. Exact cooking times will vary based on how your oven performs, so be sure to test it versus just go by the time to know when its done. The bread bakes from outer edges inward, so the center of the bread is the last part to finish baking.

The bread is done when a toothpick inserted into the center of the bread comes out clean and the top of the loaf is golden brown. Another way to check that the bread is done is by pressing gently with your finger on the top of the bread in the center. It should feel firm and not squishy. If the center of the bread is soft, it means that the dough isn’t finished baking and needs more time.

Remove the loaves from the oven when they are done and allow to rest on a wire rack in the pan for 15 minutes before removing from the pan.

Run a butter knife along the edge of the pan to loosen the bread and invert the bread pan to remove the bread. Place the loaves on a cooling rack. For best results, wait for the loaves to cool to room temperature before slicing. 

​Long Fermented Method

Extended fermentation time will give the bacteria a chance to break down some of the gluten and phytic acid.

Mix the batter, cover the bowl, and place it in the refrigerator for up to 24 hours. The longer it sits the more intense the tangy flavor will develop in the bread. 

When ready to bake, remove the batter from the fridge and stir in any liquid that has separated. Continue to bake according to same day method, but increase the time to 52-55 minutes since the batter is cold. 

Storage and Freezing Instructions

Quick breads store really well and are a great option to make ahead of time. Allow the sourdough zucchini bread to cool completely placing it into an airtight container and store at room temperature for 1-2 days. Otherwise, store it in the refrigerator for up to 7 days.

To freeze the bread, wrap the cooled loaf tightly in a few layers of plastic wrap or into a freezer bag, pressing out any additional air. Label with the name and date and place into the freezer. It’s best to use within 3 months.

To thaw the frozen loaf, place in the refrigerator over night to thaw. Enjoy the bread cold or allow it to come to room temperature before slicing.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough Zucchini Bread!