This sourdough zucchini bread uses your starter discard to bake a tender, lightly sweetened loaf with warm cinnamon and crunchy walnuts—no fussy fermentation required.
⚡ Quick Recipe Snapshot: Difficulty: Medium | Season: Anytime | Makes: 1 loaf
Why This Recipe Works
- Smart use of sourdough discard: Turn your starter overflow into a moist, flavorful quick bread without extra steps or long rising times.
- Tender crumb, golden crust: The combination of grated zucchini and avocado oil keeps every slice moist and tender, while cinnamon and walnuts add cozy texture.
- Flexible and forgiving: Swap nuts, oils, or even the vegetable—this dough is easy to manipulate and works beautifully with what you have on hand.
Grocery List (& Shortcuts)
Main Players:
- 2 cups (240 g) all-purpose flour
- 1¾ cups (220 g) grated zucchini
- 1 cup (220 g) light brown sugar
- ½ cup (125 g) sourdough starter discard
- ½ cup (109 g) avocado oil
- ½ cup (60 g) chopped walnuts
- 1½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
Shortcut: Don’t have fresh zucchini? Frozen grated zucchini (thawed and squeezed dry) works beautifully and saves prep time.
Substitutions:
- Oil: Olive oil, coconut oil, or melted butter work just as well as avocado oil.
- Brown sugar: Mix regular white sugar with a touch of molasses, or use honey for a slightly different texture.
- Nuts: Almonds, pecans, or pumpkin seeds are all delicious swaps.
- Gluten-free: Use a 1:1 GF flour blend in place of all-purpose flour.
Step-by-Step
Prep
Grate your zucchini and squeeze it gently in a clean kitchen towel to remove excess moisture—this keeps the bread from becoming soggy. Preheat your oven to 350°F and grease a standard loaf pan.
Mix the Batter
Whisk together flour, cinnamon, baking soda, and salt in a large bowl. In another bowl, combine brown sugar, sourdough discard, avocado oil, and eggs. Stir until the wet ingredients are smooth and well blended. Fold the wet mixture into the dry ingredients until just combined—don’t overmix. Gently fold in the squeezed zucchini and walnuts until evenly distributed.
Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and a little cracked—that’s the rustic charm. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Riley’s Tips
- Squeeze that zucchini: This is the one step that makes the difference between moist bread and soggy bread. A quick squeeze in a towel removes enough water to keep your crumb tender without turning it into a brick.
- Oops—it’s too dense? You likely overmixed the batter. Next time, fold the wet and dry ingredients together gently, just until the flour disappears. A few lumps are your friend.
- Make-ahead magic: You can refrigerate the batter for up to 12 hours before baking—some bakers swear this gives the flavors time to meld and creates an even more tender loaf.
Storage & Leftovers
Room temperature: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days. The bread actually tastes better on day two as the flavors settle.
Refrigerator: Keep wrapped for up to a week. Slice and toast lightly before serving if it’s been a few days.
Freezer: Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for 2–3 hours before serving.
Can I make this with active sourdough starter instead of discard?
Yes, absolutely. Use the same amount (½ cup) of active starter. The bread will have a slightly more pronounced sourdough tang.
What if I don’t have sourdough starter?
You can substitute ½ cup of plain yogurt or sour cream mixed with ¼ tsp baking soda for similar moisture and tang. The bread won’t taste quite as sourdough-forward, but it will still be delicious.
Can I turn this into a cake with frosting?
Absolutely! Bake it in a 9-inch round cake pan (reduce baking time to 35–40 minutes) and frost with cream cheese frosting once cooled. It’s a wonderful way to dress up the recipe for a gathering.
Why is my bread crumbly?
This usually means the zucchini wasn’t squeezed dry enough, or the batter was overmixed. Check your zucchini prep next time, and fold gently.
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Save This Recipe & Tell Me How It Went!
Pull up a chair, bookmark this sourdough zucchini bread recipe, and let me know how it turns out in your kitchen. Did you swap the nuts or try a different oil? I’d love to hear what worked for you—and whether your neighbors are as delighted as mine were. Happy baking!
Sourdough Zucchini Bread
Ingredients
Equipment
Method
- Grate your zucchini and squeeze it gently in a clean kitchen towel to remove excess moisture. Preheat your oven to 350°F and grease a standard loaf pan.
- Whisk together flour, cinnamon, baking soda, and salt in a large bowl. In another bowl, combine brown sugar, sourdough discard, avocado oil, and eggs.
- Stir until the wet ingredients are smooth and well blended. Fold the wet mixture into the dry ingredients until just combined—don’t overmix.
- Gently fold in the squeezed zucchini and walnuts until evenly distributed. Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.