Quick & Easy Sourdough Zucchini Bread

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If you’re looking for a Sunday afternoon pick-me-up this sourdough zucchini bread hits the spot. It’s quick and easy to throw together and is super moist, tender and delicious. The combination of fresh zucchini, cinnamon and the characteristically tangy notes from the sourdough discard creates a delicious quick bread you’ve got to try!

slices of zucchini bread with zucchinis in the background

During the peak of zucchini season gardens are often overflowing with zucchini, a favorite veggie at our house. We love to sauté zucchini, yellow squash, and onions together all summer long. Yet, our love for zucchini extends past the savory dishes and into baked goods like our favorite, sourdough zucchini bread.

Why add zucchini to quick bread?

Zucchini has a similar effect to bananas or applesauce in baked goods. Speaking of bananas, you’ll want to save my Sourdough Banana Muffins to try another time. Zucchini is very mild in flavor and pairs nicely with cinnamon, making it perfect for quick bread. It also pairs well with chocolate if you ever want to add in some chocolate chips. Zucchini makes the bread extra moist and tender, plus I love any excuse to sneak in veggies to my family’s treats.

Adding sourdough discard

One of my favorite parts of sourdough is being able to find creative ways to use up my sourdough discard. I get requests all the time for quick and easy sourdough discard recipes. From chocolate chip cookies, pancakes, granola, and more there are so many ways to use up sourdough discard. Sourdough discard adds depth of flavor to recipes and moisture. It can also be beneficial for people that have gluten irritations because if the batter or dough is left to ferment for an extended period of time it can be easier to digest.

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Sourdough zucchini ingredients

  • Eggs
  • Sugar
  • Zucchini- peel the skin and grate. No need to squeeze out the extra moisture.
  • Oil- any kind will work. I use olive oil. 
  • Vanilla 
  • Flour 
  • Baking Soda– this quick bread is solely leavened with baking soda, no yeast needed.
  • Salt 
  • Cinnamon
  • Sourdough DiscardThis can be taken right from the fridge or can be at room temperature. You can also sub this for bubbly sourdough starter if that’s what you have on hand.

Making sourdough zucchini bread

Preheat the oven to 325F.

Peel the zucchini and shred it with a grater.

In a large bowl mix together the eggs, sugar, sourdough discard, zucchini, oil, and vanilla. I like to mix with a dough whisk.

zucchini batter ingredients in a glass bowl

Add in the flour, baking soda, salt, and cinnamon until just incorporated.

mixed up zucchini batter with a dough whisk

Pour batter into a greased loaf pan or one lined with parchment paper.

zucchini batter in a loaf pan before baking

Bake for 1 hour or until a toothpick comes out clean.

Let the loaf cool on a cooling rack, slice, and enjoy with a little butter.

Variations of the recipe

If you are looking to mix it up try adding nuts for an extra crunch and/or chocolate chips for an extra burst of sweetness to this sourdough zucchini bread.

This zucchini bread can also be made into smaller loaves using mini loaf pans just shorten the baking time by a little bit. You can also make these in a muffin pan at 350F for about 18-20 minutes.

sliced sourdough zucchini bread with a zucchini

Storing Instructions

To store the sourdough zucchini bread wrap it saran wrap or aluminum foil once completely cooled and leave it at room temperature. It will last several days on the counter.

If you would like to freeze the loaves double wrap the loaves with saran wrap or place them in a freezer bag once completely cooled. Store in the freezer for up to 3 months. When you are ready to eat one pull it from the freezer and let it sit on the counter for a few hours until defrosted.

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the best ever sourdough zucchini bread
slices of zucchini bread with zucchinis in the background

Sourdough Zucchini Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Extra moist, tender and insanely delicious sourdough zucchini bread made with fresh zucchini, cinnamon, and the goodness of sourdough. A easy, no-fail sourdough discard recipe.


  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sourdough discard
  • 1 cup zucchini, peeled and shredded (roughly 1 medium zucchini)
  • 1/3 cup olive oil
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon


    1. Preheat oven to 325F
    2. Mix together eggs, sugar, discard, zucchini, oil, and vanilla.
    3. In a separate bowl mix flour, baking soda, salt, and cinnamon.
    4. Mix the dry ingredients into the wet ingredients until just incorporated.
    5. Pour batter into a greased loaf pan or line with parchment paper.
    6. Bake for 1 hour or until a toothpick comes out clean.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 220mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?

I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @countryroadssourdough.