Easy Sourdough Zucchini Bread Recipe

This is the best zucchini sourdough bread recipe you are going to find. Nothing beats fresh, moist, and fluffy sourdough bread. The best part is that this is an easy, no-knead sourdough bread recipe! You can use freshly fed sourdough or even sourdough discard. It’s a great way to use up all those zucchinis you are growing during zucchini season.

We love a good quick bread recipe, and I think this zucchini sourdough recipe takes the cake for being one of our favorites. It’s great this time of year when zucchinis are growing like crazy! Make a full loaf or a bunch in mini loaf pans to take to friends. Using your sourdough starter makes it even better and easier for everyone to enjoy. This is the best zucchini bread recipe around!

I love using my sourdough starter. While it’s super satisfying to make a loaf of bread with a long ferment time, I equally enjoy making sourdough quick breads. Although sourdough banana bread is our normal go to, when zucchini season is in full swing, one of the best things we do with our delicious zucchini from the garden is make delicious sourdough zucchini bread.

This really isn’t all that different from traditional zucchini bread – and it’s absolutely delicious. You can let the dough rest and ferment for a long time if you want, or you can cook it right away. Totally up to you!

We hope you’ll enjoy this recipe – if you have a lot of zucchini, I’m sure you’ll want to make it over and over again. It’s such a good use for zucchini! Another way to prepare your bread is through this Longhorn bread recipe that my family has been loving over the years.

How to make no-knead sourdough zucchini bread

This recipe is seriously so delicious, you wouldn’t believe how easy it is to make! Essentially, all you have to do is combine all of the ingredients, stick it in the oven and just like that, you have perfect zucchini bread! Spread on a slab of butter for even more taste. You won’t stop with just one piece of bread.

How to grate zucchini

There are many ways to grate zucchini. Make sure that you use a grater that is not too fine, or else your zucchini will be too mushy and the bread will have a strange texture. We find a box grater to be the most straightforward. You can use a food processor with a grating tool to get the job done in lighting speed, but feel free to use a regular cheese grater for this.

Cut off the zucchini stem and go to town! If your zucchini is rather big, you can cut it up into smaller pieces to make it easier for you.

What can you have with sourdough zucchini bread

I love putting walnuts in my zucchini bread to add some flavor and texture to it. Nothing is better than watching a slab of butter melt on a piece of freshly baked zucchini bread. My mouth waters just thinking about it!

Feel free to take out the walnuts from the recipe if you don’t want that. You could even add some chocolate chips to the recipe if you want a special treat.

How to store zucchini bread

Zucchini bread can be left out at room temperature for at least 2-3 days. Keep your bread in an airtight container to avoid making it stale. If you think you won’t eat it all in 2-3 days, put it in the fridge so it can keep longer. Feel free to freeze it in an air tight container as well, but try not to resort to that. Trust us, this bread is so good, it’ll be gone in no time.

Stick a piece of leftover bread in the microwave for a few seconds to reheat it, and it will be as good as freshly baked.

Can I use sourdough discard?

You can! I would just make sure it’s as fresh as possible.

Ingredients

• 1/2 cup applesauce
• 1 egg
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 65 grams (or about 1/2 cup) active and bubbly sourdough starter
• 1 cup of mik
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup zucchini, grated
• 1/2 cup walnuts (optional)

Instructions

1. Preheat oven to 325 degrees
2. Spray a bread pan with cooking spray
3. Mix together first six ingredients together in a bowl.
4. In a separate large mixing bowl, mix together the dry ingredients fl- our, baking powder, baking soda, salt, cinnamon and nutmeg.
5. Fold the wet ingredients into the flour mixture
6. Add zucchini and mix well.
7. Fold in walnuts and other mixins
8. You can let it ferment for longer if you want – I let it sit for about an hour. However, you can bake it right away if you’d rather!
9. Carefully pour zucchini bread batter into your prepared bread pan
10. Bake at 325 for 45-60 minutes.
11. Remove from pans and let cool on a cooling rack or tea towel

Does this recipe taste sour?

Not at all! Due to the short fermenting time, it’s really not sour at all. My middle son, who doesn’t like most sourdough breads, says this is the only sourdough recipe he likes!

What add-ins can I use with this zucchini bread?

In the recipe, I used walnuts – because I think a quick bread isn’t a quick bread without some kind of nut. You can add your favorite nuts though – I think pecans would be delicious as well.

If you are looking for something a little sweeter, some chocolate chips never hurt anyone. I personally love a good combination of semi-sweet and milk chocolate chips.

You could change up the spices as well – add a little more of one, none of another.

If you like bananas, you could probably add in a little bit of banana for a slightly different texture.

Top the bread with toasted sunflower or pumpkin seeds – YUM!

Add in a little bit of cocoa powder for a more decadent treat.

Can I make these into muffins?

Yes, you can add the batter to muffin tins. I would cook them for about 15-20 minutes, though it might be more depending on your oven.

What type of flour?

We used organic all-purpose flour in this recipe. We have also made it with Kamut flour, though it requires a little bit less than what the recipe calls for, due to its protein content. You could experiment with whole flour, spelt flour, or oat flour – though we can’t guarantee the results!

How is this different from traditional sourdough?

A traditional sourdough bread typically takes many hours to rise and ferment. This is designed to be a quick bread. The sourdough starter helps with the rising process, but it takes much less time to activate.

More Bread Recipes:

• Keto Pumpkin Bread with Pecans–Simple Ingredients
• Easy Instant Pot Cornbread – Totally Fool Proof!
• Homemade Sourdough Rolls Recipe – Super Fluffy!
• Easy Resurrection Rolls with Honey Butter
• Easy Red Lobster Cheddar Bay Biscuits

Nothing beats fresh zucchini bread. This no-knead sourdough zucchini bread recipe is so easy and delicious! You and your family will gobble it all up! It’s the perfect way to get your family eating zucchini!