Quick & Easy Sourdough Zucchini Bread

5 from 2 votes

Aug 16, 2023, Updated Jun 23, 2025

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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!

Sliced Sourdough Zucchini Bread on a wooden cutting board next to white and brown towel.

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?
Adding sourdough discard
Sourdough zucchini bread ingredients
Instructions to make sourdough zucchini bread
Recipe Tips
Storing Instructions
Recipe FAQ
More sourdough Quick Breads
Sourdough Zucchini Bread Recipe

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 and Sourdough Banana Bread 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.

Sourdough zucchini bread ingredients

Eggs– Act as a binder in the quick bread.
Sugar– Adds sweetness and helps with browning.
Zucchini- Peel the skin and grate. No need to squeeze out the extra moisture.
Oil- Any kind will work. I use olive oil but canola or vegetable oil will also work.
Vanilla extract– Enhances the overall flavor of the bread.
Flour– I find all purpose flour works best in this recipe.
Baking Soda– The sole leavening agent in this quick bread, allowing it to rise without yeast.
Salt– Balances sweetness and enhances other flavors.
Cinnamon– Adds warmth and depth to the flavor.
Sourdough Discard– This 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.

Instructions to make sourdough zucchini bread

Wet ingredients for Sourdough Zucchini Bread in a clear bowl.

Step 1: In a large bowl mix together the eggs, sugar, sourdough discard, shredded zucchini, oil, and vanilla. I like to mix with a dough whisk.

Dry ingredients added with the wet ingredients for Sourdough Zucchini Bread.

Step 2: Add in the flour, baking soda, salt, and cinnamon.

Batter for sourdough zucchini bread in a clear bowl.

Step 3: Stir until just incorporated, do not over mix.

Batter for sourdough zucchini bread in a parchment-lined metal loaf pan.

Step 4: Pour batter into a greased loaf pan or one lined with parchment paper.

Freshly baked loaf of sourdough zucchini bread on wooden cutting board with a white and brown towel next to it.

Step 5: Bake for 1 hour in a preheated 325 degree oven or until a toothpick comes out clean.

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

Recipe Tips

Do not over-mix the batter! This will cause the gluten to start to develop which will make the bread dense and tough. It’s okay if there are still a few clumps in the batter after adding in the flour. Just mix until it has fully combined and then stop.
Test to see if the bread is baked through by inserting a toothpick into the center of the bread. Ovens can vary so your baking time may vary slightly and this is the best way to tell if it is ready to pull out of the oven or not.
Be sure to grease your loaf pan or use parchment paper to line it. If you do not, your batter will stick to the loaf pan and it will be really difficult to remove from the pan.

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.

sliced sourdough zucchini bread with a zucchini

Recipe FAQ

Can I add chocolate or nuts to this sourdough zucchini recipe?

Yes! 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.

Can I make zucchini bread muffins instead of a loaf?

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

Can I use active sourdough starter instead of sourdough discard?

Yes, you can substitute active starter for discard in this recipe.

Can I long ferment the batter for this Sourdough zucchini bread?

Yes! If you would like the added benefits of a long ferment, make the batter as instructed and then add to the fridge for 12-24 hours before baking.

Do I need to squeeze out any of the liquid from the zucchini before adding it to the batter?

No, no need to squeeze out any of the moisture from the zucchini! I find that this extra step isn’t necessary, and the moisture from the zucchini creates a really moist bread.