Description

Sourdough Zucchini Bread is a moist, flavorful, and slightly tangy twist on traditional zucchini bread, thanks to the rich depth of a sourdough starter. This recipe is easy to make and is perfect for using up extra zucchini while enjoying the benefits of natural fermentation.

With warm spices, a delicate crumb, and just the right amount of sweetness, this homemade bread makes for a perfect breakfast, snack, or dessert. Plus, it’s customizable—add chocolate chips, nuts, or dried fruit for a fun variation!

Ingredients

Dry Ingredients:

2 cups (240g) all-purpose flour (or whole wheat flour for a heartier version)
1 cup (200g) granulated sugar (adjust based on sweetness preference)
1 tsp baking soda (helps the bread rise with the sourdough starter)
1 tsp ground cinnamon (optional, but adds a warm flavor)
½ tsp salt (enhances the overall taste)

Wet Ingredients:

1 cup (240g) active sourdough starter (bubbly and fed within 12 hours for best results)
1 ½ cups (150g) grated zucchini (squeeze out excess moisture before using)
½ cup (120ml) vegetable oil (or melted butter for extra richness)
2 large eggs (adds moisture and structure)
1 tsp vanilla extract (optional, for extra depth of flavor)

Optional Mix-ins:

¾ cup chocolate chips (for a sweeter treat)
½ cup chopped nuts (walnuts or pecans for crunch)
½ cup raisins or dried cranberries (for extra flavor and texture)

Instructions

Preheat the Oven & Prepare the Pan:

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or non-stick spray.

2. Prepare the Zucchini:

Grate the zucchini using a coarse grater.
Use a clean kitchen towel or paper towel to squeeze out excess moisture.

3. Mix the Wet Ingredients:

In a large mixing bowl, whisk together:
- Sourdough starter
- Vegetable oil
- Sugar
Beat in the eggs, one at a time, ensuring each is well incorporated.
Stir in vanilla extract (if using) and the grated zucchini.

4. Combine the Dry Ingredients:

In a separate bowl, whisk together:
- Flour
- Baking soda
- Cinnamon
- Salt
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense texture.

5. Add Mix-ins & Bake:

If using chocolate chips, nuts, or dried fruit, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Serve:

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm or at room temperature!

Notes

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Make it Healthier: Reduce sugar to ¾ cup, use coconut sugar, or replace half the oil with applesauce.
Storage:
- Store at room temperature in an airtight container for 3 days.
- Refrigerate for up to a week.
- Freeze slices in a sealed bag for up to 2 months.

Serving Ideas:

Toast and spread with butter or cream cheese.
Pair with coffee or tea for a cozy snack.
Drizzle with honey or maple syrup for extra sweetness.

Prep Time: 15 min
Cook Time: 55-60 min
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ~240
Fat: ~10g
Carbohydrates: ~35g
Protein: ~4g