Sourdough Zucchini Bread

This sourdough zucchini bread is tender and moist with a crisp sugary crust. It’s the perfect summer recipe for using up extra sourdough discard and home grown zucchinis!

Why I Love This Recipe

Zucchini bread is one of the things I look forward too most when I think about summer months. This sourdough zucchini bread is moist, delicious, and not too sweet! It’s one of my all time favorite quick bread recipes.

Granulated sugar is sprinkled on top before baking, giving this loaf a thin, crispy, sugary crust. The crust is probably the most addictive part. A freshly cut slice of this loaf topped with butter is what summer dreams are made of.

The last time I made this recipe my niece was over. She is one of the pickiest eaters I’ve ever known, and that girl devoured this bread! Completely demolished it.

It felt good that she loved it so much, because not only is it loaded with fresh zucchini, it has the added benefits of sourdough discard. Plus, creating a recipe that got the approval of the tiniest yet harshest food critic I know, was worth 100 star ratings!

What is Sourdough Discard?

Sourdough discard refers to a portion of starter that is removed or discarded during the regular feeding and maintenance of a sourdough starter. The term “discard” doesn’t mean that the removed portion needs to be wasted though.

Many bakers save this discard and use it in various recipes instead of throwing it away. Sourdough discard can add a tangy flavor to recipes and is often used in pancakes, waffles, muffins, crackers, or other baked goods. It’s a way to minimize waste and make use of the excess starter that would otherwise be discarded during the feeding process.

Why Use Discard in Zucchini Bread?

Why would you use sourdough discard in a recipe like zucchini bread? There isn’t one good reason for it, but many!

To Add Flavor. Discard can add depth and so much flavor to your baked goods. The tanginess from the discard adds to the overall taste, giving you a quick bread with a interestingly sweet yet slightly tangy flavor profile.

To Reduce Waste. Incorporating sourdough discard into discard recipes is a sustainable practice that helps reduce food waste. Rather than discarding the excess starter during the regular feeding process, you can repurpose it in various recipes, such as zucchini bread, to make delicious treats without wasting the flour used to make sourdough starter.

For the Health Benefits. Sourdough has many health benefits and can be a great alternative for those with mild gluten sensitivities. The long fermentation and beneficial bacteria break down much of the gluten a phytic acid. This makes sourdough much easier to digest and more nutrient and antioxidant rich.

Sourdough also acts as a prebiotic and can be great for improving digestive issues and overall gut health. Using it could potentially make this sourdough zucchini bread easier to digest and increase the availability of certain nutrients.

Natural Leavening. Sourdough discard is acidic and helps with leavening by reacting with any baking soda called for in a recipe. The wild yeast present in sourdough starter may also contribute to some leavening in your baked goods. While it won’t replace baking powder or baking soda entirely, it can add a subtle lift in certain recipes.

Can I Use Active Starter in Place of Discard?

If you are wanting to make this recipe but only have active starter on hand, don’t fret. In most sourdough recipes you should be able to substitute active sourdough starter for sourdough discard. Since active starter has more aeration so it will measure differently. Just weigh your active starter for the best results.

Tools I Recommend for This Recipe

For this recipe I find the following tools quite handy (Amazon affiliate links):

• 9.5 x 5 inch Loaf Pan
• Grater

Tips for Making Sourdough Zucchini Bread

• Use room temperature ingredients – When making this recipe use room temperature eggs. Room temperature ingredients will bind together better than cold ingredients, resulting in a lighter and taller final product.
• Measure the flour – To avoid dense bread, make sure your flour is measured out correctly. To do this, spoon the flour into the measuring cup and level it off, ensuring it doesn’t become packed, or weigh the flour for exact measurements.
• Use fresh ingredients – The baking soda and baking powder called for in this recipe is necessary to leaven the bread. Make sure both are fresh for the best results.
• Don’t over mix the batter – Over mixing the batter can can cause too much gluten development, resulting in zucchini bread that is tough and rubbery. Avoid over mixing to keep everything light and tender.
• Don’t overbake – Overbaking can cause your bread to come out dry and possibly burn the top.
• Don’t wring out the zucchini – Some zucchini bread recipes call to wring the moisture out of the grated zucchini before adding it to the batter. For this recipe we want all that extra moisture, so avoid wringing it out for best results.

How to Store Zucchini Bread

This sourdough zucchini bread will stay moist for days if stored properly. I actually find this bread tastes better on the second day! Keep the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerating leftovers, bring them to room temperature before serving for the best texture.

If you want to make this zucchini bread ahead of time you can freeze it. Store the loaf in an air tight container or wrap it tightly in aluminum foil after it has completely cooled and place it in the freezer for up to 3 months. When you are ready, pull it out of the freezer and allow it to thaw fully before serving.

More Sourdough Discard Recipes

• Sourdough pound cake
• Sourdough oatmeal pancakes
• Chewy sourdough granola bars
• Sourdough chocolate chip muffins