Quick Easy Sourdough Zucchini

This sourdough zucchini bread is my go to comfort bake when I need something warm and fuss free for a busy day. The batter comes together effortlessly in one bowl using pantry staples and a scoop of tangy sourdough discard I always seem to have hanging around. The zucchini melts into the loaf keeping it exceptionally moist and the hint of cinnamon makes the whole kitchen smell like a cozy bakery. I love how this recipe makes use of both leftover starter and abundant summer squash transforming them into a tender quick bread perfect for breakfast or snack time.

I first baked this on a rainy Sunday afternoon to keep my kids busy and use up some garden zucchini ever since it has become one of our most requested traditions especially for breakfast the next morning

Ingredients

• All purpose flour: adds structure and holds everything together look for unbleached for best results
• Shredded zucchini: brings moisture and softness no need to squeeze it out
• Sourdough discard: adds tangy depth and keeps the crumb tender use it straight from the fridge
• Granulated sugar: helps with browning and balances the sour notes
• Eggs: bind the batter and contribute to a fluffy texture
• Oil: keeps the crumb moist olive or vegetable oil work well
• Vanilla extract: lifts and balances the flavors use pure extract if possible
• Baking soda: helps the loaf rise without yeast
• Salt: sharpens all the other flavors just a small amount is enough
• Ground cinnamon: adds cozy warmth and works beautifully with the zucchini

Instructions

Preheat The Oven:

Set your oven to 325 degrees Fahrenheit and allow it to preheat completely so the bread bakes evenly from the start

Prepare The Zucchini:

Use a box grater to shred a medium zucchini on the large holes no peeling needed and do not squeeze out the moisture since this liquid helps keep the loaf soft

Combine Wet Ingredients:

In a large mixing bowl whisk together the eggs sugar sourdough discard shredded zucchini oil and vanilla extract until the mixture is smooth and well blended this forms the flavor and moisture base

Incorporate Dry Ingredients:

Add flour baking soda salt and ground cinnamon into the bowl stir gently by hand just until all the dry spots disappear being careful not to overmix for the softest texture

Transfer To Pan:

Pour the finished batter into a greased or parchment lined standard loaf pan and smooth the top with a spatula so the bread rises evenly

Bake:

Place the pan in the center of your oven and bake for about 60 minutes testing with a toothpick which should come out clean or with a few moist crumbs

Cool And Serve:

Let the bread cool in the pan for 10 minutes then lift it out carefully and move to a wire rack to cool completely before slicing this keeps the loaf from crumbling serve slices plain or with a swipe of butter

My favorite ingredient here is always the zucchini since it vanishes into the bread and adds so much moisture I have vivid memories of little hands grating zucchini beside me eager to sneak chocolate chips into half the loaf for their favorite treat

Storage Tips

Wrap the cooled bread tightly in plastic wrap or foil and keep on the counter for up to three days. If you need to store it for longer double wrap and stash in the freezer for up to three months then thaw at room temp before serving.

Ingredient Substitutions

If you are out of discard you can use bubbly sourdough starter instead. Neutral oils such as canola or sunflower will work just like olive oil. For a heartier crumb replace half the flour with whole wheat but expect a bit more density.

Serving Suggestions

Serve thick slices with softened butter for breakfast or try drizzling with honey for dessert. If you want crispy edges toast slices in a hot skillet. This bread also pairs beautifully with a dollop of cream cheese or lightly sweetened yogurt for a filling snack.

Cultural Context

Quick breads are an essential part of home baking in America often appearing in the summer when zucchini is in abundance and waste reduction is key. Sourdough discard recipes reflect a resurgence in traditional baking techniques and the desire to make the most of every ingredient.

Seasonal Adaptations

Swap in grated carrot or apple for half the zucchini when you want a fall inspired loaf. Add lemon zest for a spring touch or allspice for deeper winter flavors. Top the batter with extra walnuts or seeds before baking for crunch.

Success Stories

Many home bakers share that this bread has helped them fall in love with sourdough baking thanks to the easy discard method. One reader told me this recipe finally convinced her kids to eat veggies in bread and another mixes in coconut flakes for a tropical twist.

Freezer Meal Conversion

To freeze slice cooled bread and wrap individual pieces for easy grab and go breakfasts. You can also freeze mini loaves or muffins using this recipe just reduce the baking time and check with a toothpick for doneness.

Enjoy a slice with your favorite spread or share the loaf with friends — this is comfort baking at its easiest and most rewarding.

Common Questions About Recipes

→ Can bubbly sourdough starter be used instead of discard?

Yes, bubbly starter works in place of discard. The flavor remains delicious, though the texture may vary slightly.

→ Should the zucchini be squeezed before adding?

No, do not squeeze the zucchini. Its natural moisture keeps the loaf soft and tender.

→ What kind of oil is best?

Neutral oils like canola, vegetable, or olive oil work well. Choose according to your flavor preference.

→ Can this loaf be baked as muffins?

Absolutely. Scoop the batter into a muffin pan and bake at 350°F for 18–20 minutes.

→ How should the bread be stored?

Wrap tightly and keep at room temperature for up to three days, or freeze for up to three months.

→ Are chocolate chips or nuts good mix-ins?

Yes! Chocolate chips add sweetness, and nuts provide satisfying crunch. Both enhance the loaf nicely.