Sourdough Zucchini Bread: Moist, Tangy & Easy to Customize

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Sourdough zucchini bread is the ultimate way to use up summer squash—and your sourdough discard. It’s everything a quick bread should be: moist, rich, slightly tangy, and full of character. Whether you’ve got extra zucchini from the garden or sourdough starter sitting in the fridge, this recipe transforms them both into something special. I’ve tested it sweet, savory, chocolate-filled, and even sugar-free—and I’ll walk you through each version. If you love a rustic bake that feels comforting but never boring, this sourdough zucchini bread will become a favorite in your rotation.

The Story Behind My Sourdough Zucchini Bread

From Garden to Oven: A Recipe with Roots

When I was growing up near Aix-en-Provence, zucchini overflowed from my grandmother’s garden all summer long. We’d fry them in olive oil, layer them in tian, and, when we had too many, shred them into bread. Fast forward to my U.S. kitchen—where I’m nursing a jar of bubbly sourdough starter named Maurice (don’t judge)—and I found myself staring at three zucchinis and a lot of discard.

So I did what any nostalgic, hungry baker would do: I married my roots with my starter. The result? This glorious loaf of sourdough zucchini bread—tangy, tender, and just sweet enough.

Why Sourdough Makes Zucchini Bread Better

Zucchini bread is already moist thanks to the veggie’s high water content, but sourdough takes it to the next level. The natural acidity balances sweetness, and the fermentation adds depth you just can’t get from baking powder alone.

It also fits beautifully into a slow-living rhythm—mix in the evening, bake in the morning, and enjoy with a smear of butter or spoon of ricotta. The tangy notes work wonderfully in both sweet versions (with chocolate chips or walnuts) and savory ones with herbs or cheese.

Just like my tropical custard toast or high-protein cottage cheese alfredo, it’s one of those recipes that surprises you with how much flavor comes from simple ingredients.

How to Make Sourdough Zucchini Bread Step-by-Step

Ingredients That Work With Sourdough Discard

This recipe starts with the basics: grated zucchini, sourdough discard, flour, eggs, and oil. The beauty of using sourdough discard is that it adds depth without extra effort—you don’t even need to feed it first. Use it straight from the fridge and let the rest of the ingredients do the heavy lifting.

Here’s what you’ll need:

• 1 cup sourdough discard (unfed is fine)
• 1½ cups grated zucchini (no need to peel)
• 2 eggs
• ½ cup oil (olive or avocado works)
• 1 cup sugar (or substitute—more on that later)
• 1½ cups all-purpose flour
• Baking soda, cinnamon, vanilla, and salt

You’ll mix wet and dry separately, combine gently, and fold in the zucchini and discard at the end. No overmixing—that’s how you keep it tender. I bake mine in a loaf pan at 350°F for 50–60 minutes, but it also works wonderfully as zucchini muffins with a shorter bake time.

Customizing with Chocolate, Nuts, or No Sugar

Want to turn your sourdough zucchini bread into dessert? Add ½ cup chocolate chips and a tablespoon of cocoa powder for a rich, brownie-like twist—similar in vibe to my healthy cookie dough bark. You can also fold in walnuts or pecans for crunch.

Looking for a no-sugar version? Swap sugar for mashed banana, unsweetened applesauce, or a monk fruit blend. It’ll still be moist, and the sourdough helps round out the flavor naturally.

For a savory take, skip the sugar, add chopped herbs and feta, and pair with Mediterranean white bean salad for lunch.

From sweet to savory, classic to chocolatey, sourdough zucchini bread has endless variations—all with that tender crumb and tangy edge.

Make-Ahead, Storage, and Freezing Tips

How Long Does Sourdough Zucchini Bread Last?

Sourdough zucchini bread stores beautifully—another reason it’s become a go-to in my kitchen. Thanks to the moisture in zucchini and the acidity from the sourdough discard, it stays fresh longer than most quick breads.

Once cooled completely, wrap the loaf tightly in foil or beeswax wrap and store it at room temperature for up to 3 days. For longer freshness, refrigerate it in an airtight container. It will keep for up to 7 days and still taste like you just baked it.

If you’re slicing in advance (for lunch boxes or snack prep), place parchment between slices to prevent sticking. I do the same thing when prepping high-protein snack boxes for the week.

Can You Freeze Sourdough Zucchini Bread?

Absolutely. This bread freezes like a dream, making it ideal for batch baking. Just wrap the whole loaf (or individual slices) tightly in plastic wrap, then place it in a freezer bag. Label and date it—it’ll last up to 3 months.

When you’re ready to eat, let it thaw at room temperature, or warm it slightly in a low oven for that fresh-baked feel. You can even toast a slice and top it with almond butter, similar to how I repurpose leftover churro waffles for breakfast the next day.

If you’re baking muffins instead of a loaf, freeze them in a single layer on a sheet tray first. Once frozen, transfer to a bag—easy to grab one at a time for quick snacks or kid-friendly breakfasts.

No matter how you slice (or freeze) it, sourdough zucchini bread is a true make-ahead gem—always ready when you are.

FAQs + Most Popular Variations of Sourdough Zucchini Bread

Conclusion

Sourdough zucchini bread is more than just a clever way to use up leftover discard or garden squash—it’s a delicious, forgiving bake that adapts to your cravings. Whether you want it sweet, sugar-free, stuffed with chocolate, or muffin-sized, the sourdough base gives it depth and a perfect crumb. With just a handful of ingredients and one bowl, you can enjoy a loaf that’s comforting, rustic, and totally crowd-pleasing.

For more starter-friendly recipes, try my cottage cheese ice cream or overnight Weetabix—simple, satisfying, and full of flavor.

Want more recipes inspiration and to connect with like-minded home cooks? Join our vibrant Facebook group, Today’s Recipe, Tomorrow’s Favorite, and share your best brunch creations!

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