Quick Easy Sourdough Zucchini

This sourdough zucchini bread is the kind of recipe I turn to when I want something cozy and fuss-free for a lazy afternoon. It is wonderfully moist from shredded zucchini and gets extra tenderness and a gentle tang from sourdough discard. The simple flavors of cinnamon and vanilla bring a familiar comfort that never gets old. With just one bowl and a handful of pantry staples, you can have a loaf ready for breakfast or a quick snack with minimal effort.

I first made this after a big summer harvest when the garden was overflowing and now it is how I use up any extra zucchini or sourdough starter—my family always finishes every crumb

Ingredients

• All purpose flour: gives the bread its sturdy soft crumb I always choose an unbleached version for the best texture
• Shredded zucchini: keeps things moist and light skip squeezing it dry
• Sourdough discard: adds tang and softness just use straight from the fridge
• Granulated sugar: helps the loaf caramelize nicely without being too sweet
• Eggs: make the batter hold together and bake up fluffy select eggs with rich golden yolks for a sunny color
• Oil: brings in moisture choose olive oil for more depth or vegetable oil for a neutral taste
• Vanilla extract: lifts flavor and rounds out the cinnamon I always reach for pure vanilla if I have it
• Baking soda: lets the bread rise and stay light
• Salt: sharpens every bite and balances flavors
• Ground cinnamon: creates layers of warmth that complement the zucchini

Instructions

Preheat The Oven:

Set your oven to 325 degrees Fahrenheit and wait until it reaches temperature before you mix the batter this ensures even baking

Prepare The Zucchini:

Peel a medium zucchini then shred with the large holes of a grater collect all the juicy bits there is no need to squeeze dry the moisture goes right into the batter

Combine Wet Ingredients:

In a large mixing bowl whisk eggs sugar sourdough discard zucchini oil and vanilla together until the mixture looks glossy yellow speckled and fully blended

Incorporate Dry Ingredients:

Add flour baking soda salt and cinnamon straight into the bowl and use a spatula to fold until just combined avoid over mixing the batter should look thick but not dry

Transfer To Pan:

Scoop the batter into a greased or parchment lined standard loaf pan use a spatula to smooth the surface gently

Bake:

Place the pan in the center of your oven bake for 60 minutes or until a toothpick poked in the middle comes out clean with no raw batter

Cool And Serve:

Allow the bread to cool in the pan for ten minutes then move it to a wire rack for full cooling slice only after the loaf is at room temperature enjoy with a bit of butter if you like

I especially love the rich golden color from the eggs and zucchini one time my daughter mixed in chocolate chips and it instantly became a new family tradition I now make two smaller loaves just to try different mix-ins every time

Storage Tips

Once cooled hide the bread in a tightly wrapped layer of plastic wrap or foil to keep it soft at room temperature for up to three days. To keep longer freeze the whole loaf or slices wrapped well it thaws beautifully on the counter. If you want a just baked texture pop a frozen slice in the toaster or oven for a fresh from the oven bite.

Ingredient Substitutions

Bubbly sourdough starter works just as well as the discard for this bread. If you want a lighter crumb choose canola or sunflower oil. A blend of half whole wheat flour is hearty and slightly nutty though it will be a bit denser than all purpose.

Serving Suggestions

Warm up thick slices and slather with salted butter for the ultimate comfort snack. Try toasting leftover slices in a skillet for a caramelized edge this is my go to with coffee on cold mornings. Top with a swipe of cream cheese or a spoonful of yogurt for a quick and wholesome breakfast.

Cultural Context

This style of quick bread is a longtime favorite in American kitchens especially in summer when zucchini is plentiful. Using sourdough discard is an old world method for avoiding waste and bringing subtle complexity to baking you will find versions of this in many cultures. Baking a loaf like this is tradition for my family whenever the garden overflows.

This bread delivers cozy flavor with simple effort. Tuck a few slices in the freezer and you will have homemade comfort ready anytime.

Your Recipe Questions Answered

→ Can I use bubbly sourdough starter instead of discard?

Yes, bubbly starter works in place of discard. Expect a slightly different texture, but similar tang and softness.

→ Do I need to squeeze the zucchini before adding it?

No, the natural moisture from zucchini is essential for a soft, rich crumb. Just grate and add directly.

→ What kind of oil is best for this loaf?

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

→ Can I bake this bread in a muffin pan?

Absolutely! Muffins need about 18–20 minutes at 350°F—perfect for grab-and-go portions.

→ How should I store leftovers?

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

→ Are chocolate chips or nuts good mix-ins?

Chocolate chips bring extra sweetness, while nuts add crunch. Both are tasty ways to customize your loaf.