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Sourdough Zucchini Bread – A Discard Recipe

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4.4 from 9 reviews

This Sourdough Zucchini Bread recipe transforms sourdough discard into a moist, flavorful quick bread packed with grated zucchini, oats, and optional walnuts and chocolate chips. With a tender crumb and a hint of cinnamon, it’s perfect for breakfast, snacks, or a sweet treat, offering a great way to reduce waste and enjoy the tangy complexity of sourdough.

  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves (about 2 servings per loaf)

Ingredients

Dry Ingredients

  • 438 g all-purpose flour (3½ cups, spooned and leveled)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • 50 g old-fashioned oats (½ cup)

Wet Ingredients

  • 125 g discard or active sourdough starter (½ cup)
  • 200 g granulated sugar (1 cup)
  • 100 g brown sugar (½ cup)
  • 226 g unsalted butter, melted (1 cup)
  • 4 large eggs
  • 1 tsp vanilla flavoring
  • 450 g grated zucchini (3 cups)

Optional Add-ins

  • 100 g chopped walnuts (1 cup)
  • 170 g chocolate chips (1 cup)

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 400°F (204°C). Grease two 8 x 4 inch loaf pans with butter and dust with flour or line them with parchment paper for easy removal.
  2. Grate Zucchini: Wash and cut the end off a zucchini, then grate using the large holes of a box grater or shred with a food processor until you have 3 cups. There is no need to squeeze out excess liquid.
  3. Mix Wet Ingredients: In a large bowl, combine melted butter, granulated sugar, brown sugar, sourdough starter, vanilla extract, and eggs. Mix them together until well incorporated.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine Wet and Dry: Add the dry ingredients to the wet mixture and gently mix until just combined. Avoid over-mixing to keep the bread tender.
  6. Add Zucchini and Oats: Stir in the grated zucchini and old-fashioned oats evenly into the batter.
  7. Add Optional Ingredients: If using, fold in the chopped walnuts and chocolate chips, distributing them evenly throughout the batter.
  8. Divide Batter and Bake: Pour the batter evenly into the prepared loaf pans. Place in the oven and bake for about 50 minutes.
  9. Test for Doneness: Insert a toothpick into the center of the bread. If it comes out clean and the top is golden brown, the bread is done. Alternatively, gently press the top center; it should feel firm, not soft.
  10. Cool Bread: Remove the loaves from the oven and let them rest in the pans on a wire rack for 15 minutes. Then run a butter knife around the edges to loosen and invert the pans to remove the loaves. Place loaves on the rack to cool completely before slicing.
  11. Long Fermented Method (Optional): After mixing the batter, cover and refrigerate for up to 24 hours for a stronger tangy flavor. When ready, stir separated liquid back in and bake at 400°F for 52–55 minutes since the batter will be cold.
  12. Storage: Store cooled bread in an airtight container at room temperature for 1-2 days or refrigerate up to 7 days.
  13. Freezing: Wrap cooled loaves tightly in plastic wrap or place in a freezer bag, remove air, label, and freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • Do not squeeze out the moisture from the grated zucchini; it helps keep the bread moist.
  • Overmixing the batter can result in dense bread; mix just until ingredients are combined.
  • Adjust baking time slightly if using the long fermented batter as it will be colder.
  • Optional walnuts and chocolate chips provide added texture and flavor—they can be omitted or substituted as preferred.
  • Use discard sourdough starter to prevent waste and add natural tang to the bread.
  • Allow the bread to cool completely before slicing to avoid crumbly texture.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/sourdough-zucchini-bread-a-discard-recipe/