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Sourdough Zucchini Bread

Sourdough zucchini bread with a lightly tangy, moist crumb thanks to sourdough starter and grated zucchini. This golden loaf bakes in one pan and slices up tender with a crackled top.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.5 cup sourdough starter (active or discard)
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Mix-ins (optional)
  • 0.5 cup walnuts or chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep & preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, sourdough starter (active or discard), and vanilla extract until smooth.
  2. Stir in grated zucchini, squeezed dry, until the batter looks evenly moistened.
Combine & bake
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts or chocolate chips if using.
  2. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out clean and the top is golden.
Cool & slice
  1. Cool the loaf in the pan for 15 minutes before slicing so the crumb sets and the tang develops more after one day.

Notes

For best moisture, squeeze the grated zucchini very dry so the loaf bakes up with a tender crumb instead of turning gummy. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months (thaw overnight). For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend in place of the all-purpose flour and bake until a toothpick still comes out clean.