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Old-Fashioned Sourdough Zucchini Bread

Ingredients

Wet Ingredients:

  • 1 cup grated zucchini squeezed dry in a towel
  • 1 cup sourdough discard 100% hydration, unfed
  • 2 large eggs
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup maple syrup or honey
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • or sub 1 cup AP + 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg optional
  • 1/4 tsp ginger optional

Optional Add-Ins:

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips
  • 2 tbsp ground flaxseed for extra fiber

Instructions

  • Preheat your oven to 350°F. Grease a 9x5 loaf pan or line with parchment paper.
  • In a large bowl, whisk together the eggs, sourdough discard, melted oil, maple syrup, and vanilla extract.
  • Stir in the grated zucchini until combined.
  • In a separate bowl, whisk the dry ingredients together.
  • Gently fold the dry mixture into the wet, stirring just until combined. Don’t overmix.
  • Fold in any add-ins you’re using (nuts, chocolate, flaxseed).
  • Pour the batter into the prepared loaf pan. Smooth the top, and sprinkle with cinnamon sugar if desired.
  • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  • (For muffins: bake 20–25 minutes.)
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.