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Sourdough Zucchini Bread

Sourdough zucchini bread that bakes into a golden, tender loaf with a lightly tangy, complex flavor from sourdough starter. Grated and squeezed-dry zucchini keeps the crumb moist, while baking soda and baking powder give a quick-bread rise.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.5 cup sourdough starter (active or discard)
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Optional mix-ins
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the batter
  1. Beat the granulated sugar, eggs, vegetable oil, sourdough starter, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
  3. Fold the dry ingredients into the wet ingredients just until combined.
  4. Fold in the walnuts or chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out clean and the top is golden.
  2. Cool the loaf for 15 minutes in the pan before slicing so the sourdough tang develops more after one day.

Notes

Pro tip: squeeze the grated zucchini very dry (press in a clean towel) to prevent a soggy center. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 4 days. Freeze sliced loaf in an airtight container or bag for up to 2 months (thaw overnight in the fridge). If you want a slightly lighter loaf, substitute half the vegetable oil with unsweetened applesauce while keeping the zucchini amount the same.