Quick Easy Sourdough Zucchini

This sourdough zucchini bread is my secret weapon for days when I want homemade comfort but have little time to spare. It bakes up ultra moist thanks to fresh zucchini and gets a unique tang from sourdough discard. A good hit of cinnamon brings warmth to every bite, making this loaf perfect for breakfast, afternoon cravings, or as a clever way to use up an abundance of summer zucchini. You only need one bowl and a handful of pantry basics.

I first baked this loaf on a rainy day and the warm aroma had everyone drifting to the kitchen. Now it is a family tradition whenever we have extra zucchini or sourdough bubbling away.

Ingredients

• All purpose flour: provides the structure and yields a soft crumb look for unbleached types for the best flavor
• Shredded zucchini: guarantees moistness and a tender loaf choose firm zucchinis with shiny skin
• Sourdough discard: brings tang and makes the bread extra tender fresh or cold discard both work here
• Granulated sugar: ensures the right amount of sweetness and balanced flavor use pure cane sugar for the cleanest taste
• Eggs: act as binders and create a light rise use large eggs at room temperature if possible
• Oil: allows the loaf to stay soft for days olive or any neutral oil like sunflower or canola works well
• Vanilla extract: ties all the flavors together pure vanilla is worth seeking out for richness
• Baking soda: is key for rising since this is a no yeast loaf check yours is fresh for best results
• Salt: awakens the sweet and tangy flavors a fine sea salt is my preference
• Ground cinnamon: offers that classic coziness and warmth use fresh ground for fullest flavor

Instructions

Preheat The Oven:

Set your oven thermostat to 325 degrees Fahrenheit and let it reach this temperature fully before starting the recipe this ensures your bread cooks evenly with a golden crust

Prepare The Zucchini:

Take a medium zucchini and peel its skin then shred it with the large holes of your box grater you do not need to squeeze the shreds dry because the moisture will create a supple crumb

Combine Wet Ingredients:

Crack your eggs into a large mixing bowl beat them lightly then add the granulated sugar sourdough discard zucchini oil and vanilla extract whisk until the mixture runs smooth and everything is blended thoroughly

Incorporate Dry Ingredients:

Add the flour baking soda salt and cinnamon on top of the wet mix stir gently with a spatula until just combined do not overmix as this can make the bread tough

Transfer To Pan:

Grease a standard loaf pan or line it with parchment paper pour your batter in and use a spatula to smooth the surface so it bakes up level

Bake:

Place your loaf in the center of the oven and bake for about one hour to check for doneness insert a toothpick in the middle it should come out clean or with just a crumb or two

Cool And Serve:

Allow the baked bread to cool in the pan for ten minutes then lift it out and let it finish cooling on a wire rack before slicing this prevents it from turning gummy slice and enjoy plain or with butter

Hands down cinnamon is my favorite ingredient here it makes the kitchen smell like a bakery and brings warmth to the bread even on the chilliest days one batch often gets split so half the loaf is studded with chocolate for my kids and the other half sprinkled with walnuts for me

Storage Tips

Once your bread cools completely wrap it tightly in plastic or foil and store at room temperature for up to three days for best texture

For longer storage double wrap the loaf and freeze for up to three months it tastes great thawed overnight and makes rushed mornings special

Ingredient Substitutions

If you are out of sourdough discard you can swap in bubbly sourdough starter using the same amount and the loaf will still taste delicious

Try any neutral oil you prefer such as canola sunflower or light olive oil for a subtler taste

Substitute up to half the flour for whole wheat to add nutty flavor and a bit more fiber

Serving Suggestions

Serve thick slices warm with a pat of butter or try drizzling with honey for extra sweetness

Toast extra slices to give them crispy edges which pair nicely with a cup of coffee or tea

Spread cream cheese or sweetened yogurt over a slice for an easy breakfast

Cultural Context

This type of quick bread is a fixture in American kitchens during the summer zucchini boom

Baking with sourdough discard puts an old fashioned spin on a modern kitchen challenge and avoids kitchen waste

Seasonal Adaptations

Swap in grated carrot or apple for part of the zucchini in cooler months

Use pumpkin pie spice instead of cinnamon for a fall flavor variation

Add fresh blueberries in season for a burst of tartness

Whenever I bake this bread the aroma transports me back to weekends where my kids helped stir the batter and stole warm slices straight off the rack whether dressed up or left plain this simple loaf feels like a little moment of homemade magic

Common Questions About Recipes

→ Can bubbly sourdough starter be used instead of discard?

Yes, bubbly starter can be swapped for discard. The loaf may have a lighter texture and similar tangy flavor.

→ Do I need to squeeze shredded zucchini before adding?

No, keep the zucchini's natural moisture for a soft, tender crumb. Squeezing is not necessary.

→ What type of oil works best?

Neutral oils like olive, canola, or vegetable are ideal. Choose based on your flavor preference for the loaf.

→ Can this batter be made into muffins?

Absolutely! Bake in muffin tins at 350°F for 18–20 minutes for individual portions and easy snacking.

→ How should the bread be stored for freshness?

Wrap well and keep at room temperature for up to three days. Freeze for longer storage up to three months.

→ Are chocolate chips or nuts suitable additions?

Yes! Chocolate chips add sweetness while walnuts or pecans bring a lovely crunch to the finished loaf.