Sourdough Zucchini Bread

Sourdough Zucchini Bread combines maple syrup and cinnamon with sourdough discard in this twist on a classic recipe! Packed with shredded zucchini, this moist and flavorful quick bread is sure to become a favorite breakfast.

Zucchini bread has so many lovely memories for me! Whenever we visited my aunt in Illinois, she would make her special zucchini bread and it was always my favorite part of dinner. 🙂 Although she doesn’t use sourdough discard in her recipe, this bread still reminds me of her and makes a great treat for sharing with friends and family.

Besides tasting delicious, zucchini bread can provide your body with lots of nutrients. Of course, it’s a good way to eat some extra zucchini, which is full of Vitamin A, Vitamin C, Potassium, and Manganese. The sourdough discard in these muffins provides a prebiotic benefit to the bacteria in your gut, and the maple syrup keeps the bread at a lower glycemic index. This means the bread won’t cause a high blood sugar spike after you eat it – lucky you!

Additionally, this recipe is dairy-free, making it a great option if you’re lactose intolerant. (But you can also enjoy it even if dairy doesn’t bother you!) All in all, this zucchini bread makes a relatively healthy and definitely delicious treat to eat for breakfast, as a snack, or even to serve with dinner like my aunt does!

Why is zucchini bread so good?

While it seems weird to add a shredded vegetable to a sweet bread recipe, zucchini gives the bread texture and moisture without compromising the flavor. The combination of cinnamon, maple syrup, and sourdough discard makes this bread irresistible!

Should zucchini be peeled for bread?

While you can peel zucchini for bread if you want, it’s not necessary. Just make sure to wash the zucchini well before you shred it and you’ll be good to go! Plus, the bit of green from the skin will add a pretty color to the inside of your loaf. 🙂

Should you squeeze water out of zucchini for bread?

Honestly, it depends on the recipe. In this case, you should squeeze out the excess water from the zucchini before adding it to the batter. This ensures that the zucchini doesn’t release too much water while baking, which would change the consistency of the batter.

Other recipes might adapt the wet ingredients to accommodate for the zucchini releasing water as it bakes, so make sure to read the instructions carefully so you end up with perfectly moist zucchini bread!

Tips for making Sourdough Zucchini Bread

• When measuring out wet, sticky ingredients, such as sourdough discard or maple syrup, I’ve found it can be helpful to lightly spray the measuring cups with baking spray first. This will prevent as much of the ingredient from sticking to the measuring cup, giving you a more accurate measurement.
• This recipe uses coconut oil to keep the zucchini bread dairy-free, but you could also use butter or another neutral oil instead if you prefer.
• Make sure to squeeze excess moisture out of the shredded zucchini with a paper towel before you add it to the bread. This ensures the bread batter has the right consistency.
• With quick breads, it’s easy for the outside to get brown quickly while the inside is still doughy. To avoid this, use the convection setting on your oven – it will help the bread cook all the way through and will also allow for more even browning.
• Store this bread in an air-tight container at room temperature for 4-5 days.
• You can also freeze this bread if you like! Let it cool completely, then transfer to a zip-lock bag or wrap in plastic wrap and freeze for up to 3 months.

Tools you will need

To make this zucchini bread, you’ll need a grater, measuring cups and spoons, mixing bowls, and a 9 by 5 inch pan.

Ingredients you will need

• 1 cup flour – All-purpose works best, but you could also do half all-purpose and half whole wheat if you like.
• 1/2 cup sourdough starter – Save the starter you discard for this!
• 1/3 cup maple syrup – You can also use honey or molasses.
• 1/4 cup coconut oil, melted – If you prefer, you could substitute melted butter instead.
• 2 eggs
• 1-2 zucchini – You’ll need 1 cup of shredded, drained zucchini. For me this was about 1 1/2 zucchini.
• 1 tsp salt – Kosher works well.
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder

How to make Sourdough Zucchini Bread

Preheat your oven to 350 degrees Fahrenheit. Use the convection setting if you have it!

Wash the zucchini and finely shred it. Wrap it in a paper towel and squeeze to remove excess water. You need 1 cup of shredded zucchini after it has been squeezed for this recipe.

In a mixing bowl whisk together the eggs, then add in the maple syrup, melted coconut oil, sourdough starter, and vanilla. Stir until combined. Make sure there aren’t any clumps of sourdough discard left!

Gently stir in the flour, baking soda, baking powder, and salt until just combined.

Lastly, fold in the shredded zucchini.

Grease a 9 by 5 inch pan with baking spray or more coconut oil. Pour in the batter and smooth with a spatula.

Bake the bread for 30 minutes, until golden brown. When you insert a toothpick into the center of the bread, it should come out clean.

Want to mix it up?

Feel free to add in 1-2 cups of your favorite mix-ins to the batter when you fold in the shredded zucchini. Chocolate chips, shredded coconut, chopped walnuts, and cacao nibs would all taste great in this recipe!

Looking for more sourdough discard recipes?

If so, make sure to head over to the Kitchen Counter! Here are a few easy discard baking ideas to get you started:

• Sourdough Blueberry Muffins
• Zucchini Chocolate Chip Muffins
• Carrot Cake Muffins
• Sourdough Coffee Cake
• Sourdough Cinnamon Scones
• Sourdough Pumpkin Bread

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.