Can I Turn This Into Muffins?

Yes! This sourdough zucchini bread recipe transitions perfectly into muffins. Just portion the batter into lined muffin tins—about ¾ full—and bake at 350°F for 18–22 minutes. They’re tender, portable, and great for school snacks or weekday breakfasts. To boost the protein content, I sometimes add a scoop of unflavored whey, similar to what I use in my high-protein cottage cheese Alfredo . For extra sweetness, sprinkle the tops with cinnamon sugar or oat crumble before baking.

What About Chocolate Versions?

For a decadent twist, stir in ½ cup mini chocolate chips and 2 tablespoons unsweetened cocoa powder. The sourdough’s tang plays beautifully with chocolate, adding richness without making it overly sweet. This variation is perfect for those who love the deep chocolatey flavor of my brownie balls . Want to go full dessert? Drizzle with a simple glaze made of powdered sugar and milk once it cools.

Can I Make It Without Sugar?

Yes—there are plenty of ways to adapt this to a no-sugar lifestyle. Try using mashed ripe banana or unsweetened applesauce as a natural sweetener. Monk fruit or erythritol blends also work well in place of granulated sugar. Because sourdough brings a naturally tangy base, the bread doesn’t fall flat without traditional sweeteners. You can even add grated apple or carrot to increase moisture and subtle sweetness, just like I do in veggie-loaded sheet pan meals . Whichever way you go—muffins, chocolate, or low-sugar—this sourdough zucchini bread is endlessly flexible, always moist, and full of flavor that grows deeper with each slice.

Sourdough Zucchini Bread: 4 Moist, Easy Variations You’ll Love

Sourdough Zucchini Bread: Moist, Tangy & Easy to Customize

Moist, tangy sourdough zucchini bread using discard. Customizable with chocolate chips, no sugar, or baked as muffins.

Author: Hana Martin
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Yield: 1 loaf (8 slices) 1x
Category: Baking
Method: Baked
Cuisine: Rustic French-American
Diet: Vegetarian

Ingredients

Scale

1 cup sourdough discard

1½ cups grated zucchini

2 eggs

½ cup olive oil

1 cup sugar (or substitute)

1½ cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a loaf pan.

2. In one bowl, mix eggs, oil, sugar, sourdough discard, and vanilla.

3. In another, whisk flour, baking soda, cinnamon, and salt.

4. Combine wet and dry mixtures until just combined.

5. Fold in grated zucchini gently.

6. Pour into loaf pan and bake 50–60 minutes.

7. Let cool before slicing.

Notes

To make muffins, reduce bake time to 18–22 minutes.

Add ½ cup chocolate chips for a richer loaf.

Swap sugar with mashed banana or applesauce for no-sugar version.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 11g
Sodium: 220mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: sourdough zucchini bread, discard zucchini bread, zucchini muffins, sugar free zucchini bread

Find it online: https://www.hanaeats.com/sourdough-zucchini-bread/