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Tasty And Easy To Make Sourdough Zucchini Bread [you Can Use Discard]

Sourdough Zucchini Bread Recipe

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For a loaf that imparts a sweet, tangy taste, with an incredibly moist and chewy texture, try this delightful sourdough zucchini bread recipe.

  • Total Time: 50 minutes
  • Yield: 1 loaf 1x


  • 170g butter (room temperature)
  • 250g sugar
  • 2 eggs
  • 200g sourdough starter
  • 2 tsp vanilla extract
  • 300g shredded zucchini
  • 390g all purpose flour
  • 6g baking powder
  • 10g baking soda
  • 5g salt
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg


  1. Preheat your oven to 350 degrees F.
  2. Meanwhile coat 2 loaf pans with butter. Whisk butter, sugar and eggs until they achieve a fluffy consistency.
  3. Now add your sourdough starter and vanilla to the creamy butter mixture.
  4. Add the dry ingredients, to a separate bowl, along with the shredded zucchini. Ensure that all the moisture has been removed from this veggie. Mix until well combined, and the zucchini is coated in flour.
  5. Now add the wet ingredients into the bowl, and mix gently.
  6. Pour the mixture into two loaf pans.
  7. Bake the sourdough zucchini bread for 50 minutes. Then insert a skewer in the center of the bread to judge its level of doneness.
  8. Allow the zucchini bread to cool for 15 minutes before placing them on a wire rack.
  • Author: Natasha Krajnc
  • Cook Time: 50 mins
  • Category: bread