This sourdough zucchini bread is everything. Incredibly soft, moist, a slight bit of spice and full of fresh zucchini. It's the best loaf of zucchini bread you will ever make.
What happens when you leave for a few days and come home to a garden zucchini the size of a small dog? You make zucchini bread!
I have been making zucchini bread for years and have tried multiple recipes. This sourdough zucchini bread is hands down the best one yet!
Just shred the zucchini, mix the batter and bake to perfection.
It's a great way to use any extra sourdough starter and those extra large zucchinis from the garden.
If you love making quick breads, be sure to check out this sourdough discard banana bread or a loaf of sourdough pumpkin bread.
If you need even more recipes to make with your sourdough discard be sure to check out my list of sourdough discard recipes.
🍞Ingredients
Sourdough Starter: Either active or sourdough discard can be used for this zucchini bread.
Zucchini: Shred the zucchini on a medium size grade. There is no need to press the water out! It will add to the overall texture of the bread.
Greek Yogurt: The yogurt helps make this bread so moist. Sour cream can also be substituted.
Coconut Oil: Melt the coconut oil in a small sauce pan and allow to slightly cool.
See full information on ingredients and quantities in the recipe card.
🥣How to Make
Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a 9"x5" loaf pan by spraying with cooking oil and lining it with parchment paper. Set aside.
Step 2: Shredding the zucchini. Set aside.
Step 3: In a large bowl, mix together the flour, salt, baking soda, baking powder, nutmeg and ground cinnamon. Whisk well. (Image 1).
Step 4: In a separate large bowl whisk together the sourdough starter, greek yogurt, coconut oil, both sugars, eggs, and vanilla extract. Mix just until combined. (Image 2).
Step 5: Mix in the shredded zucchini. (Image 3).
Step 6: Fold the wet ingredients into the dry. Mix just until combined and the flour is fully incorporated. (Image 4).
Optional: Fold in your favorite add-ins like chocolate chips or chopped walnuts.
Step 7: Pour the batter into the prepared loaf pan and give it a good shake until it is nice and level. (Image 5).
Step 8: Place in the oven and bake for 55-65 minutes. The bread is done when a toothpick comes out clean after being inserted in the middle of the loaf.
💡Top Tip: If the top of the bread starts to get too dark before it is fully cooked, just make a little tent out of a piece of tin foil and lightly cover the top.
Step 9: When done, remove from the oven and place on a wire cooling rack. Allow the bread to cool in the pan for 1 hour.
Step 10: Carefully remove the loaf from the pan and allow it to continue to cool, if you can wait that is...
It is best to allow the loaf to completely cool. If cut too early it can crumble and fall apart.
❓Recipe FAQs
The zucchini does not need to be peeled to make bread. Just shred the zucchini with the peel on.
With a cheese grater. Use a box cheese grater with the medium size grates.
If you do not wait for zucchini bread to completely cool it will be crumbly when cut too early.
🍪Other Sourdough Recipes
📋Recipe
Sourdough Zucchini Bread
Equipment
Ingredients
- 1 and ¾ Cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1 and ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 Cup Sourdough Discard
- ½ Cup Coconut Oil - Melted and cooled
- ½ Cup Light Brown Sugar - Packed
- ½ Cup Granulated Sugar
- 2 Large Eggs
- ¼ Cup Greek Yogurt
- 2 teaspoon Vanilla Extract
- 1 and ½ Cup Shredded Zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9"x5" loaf pan by spraying with cooking oil and lining it with parchment paper. Set aside.
- Shredding the zucchini. Set aside.
- In a large bowl, mix together the flour, salt, baking soda, baking powder, nutmeg and ground cinnamon. Whisk well.
- In a separate large bowl whisk together the sourdough starter, greek yogurt, coconut oil, both sugars, eggs, and vanilla extract. Mix just until combined.
- Mix in the shredded zucchini.
- Fold the wet ingredients into the dry. Mix just until combined and the flour is fully incorporated.
- Fold in your favorite add-ins like chocolate chips or chopped walnuts.
- Pour the batter into the prepared loaf pan and give it a good shake until it is nice and level.
- Place in the oven and bake for 55-65 minutes. The bread is done when a toothpick comes out clean after being inserted in the middle of the loaf. Top Tip: If the top of the bread starts to get too dark before it is fully cooked, just make a little tent out of a piece of tin foil and lightly cover the top.
- When done, remove from the oven and place on a wire cooling rack. Allow the bread to cool in the pan for 1 hour.
- Carefully remove the loaf from the pan and allow it to continue to cool, if you can wait that is... It is best to allow the loaf to completely cool. If cut too early it can crumble and fall apart.
Aloha Kristin,
First time I made with vegetable oil was a good substitute as you suggested.
It will definitely make this bread again.
The second time, I made this bread, I didn’t have Greek yogurt.
So, I substituted cottage cheese.
Once again, the zucchini bread was delicious! The spices and amount of sugar is perfect.
Your recipe is a keeper!
Mahalo!
Hi Kerry! I am so happy to hear the oil worked well for you. Cottage cheese sounds like a great substitute, I'm definitely giving it a try. Thank you for sharing!
Aloha Kristin, can another oil be substituted for coconut oil. If so, do other ingredients and amounts have to change too?
Mahalo, Kerry Ann
Aloha Kerry! You should be able to substitute it for vegetable oil with out altering anything else. Melted butter may work as well. Please let me know how it turns out!
what is a 9 x 13 loaf pan?
That should be just a regular loaf pan 9x5 not 13. Thank you for asking.
I want to make this recipe, but I’ve never heard of a 9x13 loaf pan, is that correct?
Thank you!
It is not. Should be just a regular 9x5 loaf pan. I will change that. Thank you for clarifying.
Whew! Thank you!
Mary Jo