Easy Sourdough Zucchini Bread
This sourdough zucchini bread hits all the marks: it’s flavorful, moist, and couldn’t be easier to make. In the heat of summer, when zucchini is everywhere, I’m always looking for something quick and simple. This recipe is just that!
If you grow summer squash in your garden, you probably know the feeling – they just keep on coming! Maybe you have a neighbor or friend eager to share their bounty, too. And even if you don’t garden, zucchini are everywhere in the summer, easy to find, and very affordable.
I have made this zucchini bread numerous times, even though I thought the recipe was very good from the start. The friends and neighbors who taste-tested it all gave it raving reviews.
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What is zucchini bread?
Calling it “bread” might be a misnomer. While it is baked in a loaf pan, its taste and texture are much closer to a cake. Lightly sweet, tender, and moist, it’s really more of a dessert (or snack!) than a traditional bread.
Why you’ll love this recipe
Ingredients
This cake comes together with everyday ingredients:
- Flour: I use regular all-purpose flour
- Baking powder: A little extra insurance so the bread turns out nice and fluffy
- Baking soda: This one teams up with the sourdough starter to give it some lift
- Salt: Just a pinch really brings out the flavor
- Cinnamon powder + nutmeg: The warm spices that make zucchini bread taste like zucchini bread
- Oil: I use oil in this recipe or melted butter
- Sugar: White sugar works fine
- Brown sugar: I like to mix in some brown sugar, too, for a deeper flavor
- Eggs: They keep the bread together
- Sourdough starter: You can use your active or discard sourdough starter (and if you don’t already have one, learn how easy it is to make your own sourdough starter from scratch!)
- Zucchini: And of course, the star ingredient. It adds moisture and texture, and you can barely taste it once it’s baked in
Simple substitutions
- Flour: This recipe works really well with spelt, whole wheat, or even a heartier whole grain flour. If you’re baking gluten-free, I recommend a good 1:1 blend.
- Spices: Cinnamon and nutmeg are the classics, but you can play around. A little ginger, allspice, or even cardamom would be lovely. Use what you like and what you have.
- Zucchini: Any summer squash will work here. Green, yellow, striped – they’re all great in this recipe.
- Nuts: We often toss in a handful of chopped walnuts or pecans for some crunch. If you’re not a nut person, you can just leave them out or use chocolate chips instead.
How to make sourdough zucchini bread
- Measure and combine all the ingredients in a medium bowl. Mix them well.
- Grate the zucchini and add it to the bowl. Mix to incorporate.
- Transfer the batter to a greased and floured loaf pan. Bake it for 60 minutes or until done.
- Remove the zucchini bread from the loaf pan and allow it to cool for one hour before slicing.
Helpful recipe tips
- Don’t overmix – Once you add the wet ingredients, stir just until everything comes together. Overmixing can make the bread dense instead of tender.
- Check doneness – Every oven bakes a bit differently. Start checking at 40 minutes with a toothpick – it should come out clean or with just a few crumbs.
- Long fermentation – If you’d like to long ferment your zucchini bread, simply mix all the ingredients except the grated zucchini, cover the bowl, and let it ferment overnight in the refrigerator or for 8-12 hours, then add the grated zucchini and continue with the recipe as usual.
Sourdough Zucchini Bread
Ingredients
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon powder
- ¼ tsp nutmeg, grated optional
- ½ cup oil
- ½ cup sugar
- ½ cups brown sugar
- 2 eggs
- 1 ½ cup zucchini grated
- ⅔ cup sourdough starter
Instructions
- Preheat the oven to 350˚F.
- Lightly grease and flour a 9"x5" loaf pan.
- Add all the dry ingredients in a large bowl and mix well.
- Add all the wet ingredients and mix until just combined.
- Add the grated zucchinin and fold in.
- Transfer the batter to the prepared loaf pan. Bake for 55-70 mins or until an inserted toothpick comes out clean.
- Allow the zucchini bread to cool for 1 hour before slicing.
Notes
- no need to peel the zucchini as the peel will melt right into the cake
- you can use your active sourdough starter or your sourdough discard
- if you’d like to long-ferment your zucchini bread, just mix up all the ingredients except the zucchini and allow to ferment in the refrigerator for 8-12 hours, then add the grated zucchini and continue with the recipe
- feel free to add some chopped walnuts or chocolate chip cookies
Video
Nutrition
Serving Suggestions
A slice of this bread is delicious all on its own – especially when it’s still warm from the oven.
If you’d like to take it up a notch, try adding a dollop of whipped cream, a scoop of vanilla ice cream, or even a simple glaze. Maple gives it a cozy fall flavor, while lemon adds a fresh, bright twist.
Storing and freezing instructions
Sourdough zucchini bread keeps well for 3–4 days at room temperature if stored in an airtight container, or up to a week in the fridge.
For longer storage, slice the loaf and freeze the pieces in a zip-top bag or an airtight container. That way, you can grab a slice whenever the craving strikes – just warm it briefly in the toaster or microwave, and it tastes freshly baked again.
The whole family loved this! My version was a little different. I used an einkorn flour sourdough starter, 1 cup gluten free flour, and made my own brown sugar combining raw cane sugar and molasses. Turned out beautifully dark and moist. I was pleased that the spices were clearly present but not overwhelming. I’ll definitely be making this again. Thank you Anja!
That makes me so happy to hear! Thank you for your nice comment ~ Anja
Hands down the best zucchini bread I’ve ever tasted. Perfectly moist with just the right touch of sweetness—not overpowering, just delicious. A total winner.
Yay! I am so happy to hear you enjoyed it and thank you for your nice comment ~ Anja
Amazing recipe!
Yay! I am so glad to hear that ~ Anja