Simple Sourdough Zucchini Bread

An overhead shot of a slice of the sourdough zucchini bread.

5 from 1 vote

When Summer comes around and zucchini is abundant, put it to good use in this simple Sourdough Zucchini Bread recipe! Loaded with warm spices, sourdough discard, and ripe zucchini, you can't beat this zucchini bread!

Prep Time5

Cook Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 279kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups Shredded Zucchini 1 large, or 2 small
2 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoon Cinnamon
½ cup Butter Melted
1 cup Sugar
2 Eggs
½ cup Sourdough Starter Inactive

Instructions

Wash the zucchini and cut the ends off. Shred the zucchini with a box grater or a food processor.
Preheat the oven to 375 degrees. Grease a loaf pan with butter or cooking spray. Set that aside.
In a medium bowl, add the flour, baking soda, baking powder, and cinnamon. Mix well.
In a large bowl, add the butter and sugar. Mix until well combined.
Add the sourdough starter and eggs to the bowl. Mix well.
Fold the shredded zucchini into the mixture.
Add the dry ingredients to the wet ingredients and mix until just combined. It's ok if there are a few lumps left in the batter.
Pour the batter into the prepared loaf pan and bake for 1 hour. The loaf is done when a toothpick is inserted into the center of the pan and comes out clean.
Allow the bread to cool slightly and enjoy!

Notes

To make sure the loaf does not stick to the pan, add a sheet of parchment paper to the loaf pan before pouring the batter in.
No need to peel the zucchini. The skin of the zucchini is very thin and once shredded, you can't tell it's in the bread.
If the top starts to get too brown while baking, cover the loaf with aluminum foil. This will prevent the top from burning.

Nutrition