Sourdough Discard Zucchini Bread

5 from 2 votes

This sourdough discard zucchini bread is tender, sweet, and subtly spiced. It's one of the best ways to use up your fresh summer zucchini.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 264kcal

Gather the ingredients. Preheat the oven to 325° F and grease an 8"x4" or 9"x5" loaf pan (mine is a 9"x5").
In a medium mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cinnamon. Set aside.
1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 tablespoon ground cinnamon
In the bowl of a stand mixer, add the the starter, avocado oil, whole egg, egg yolk, sugar, and vanilla. Mix on medium speed using the paddle attachment until the ingredients are well combined.
1/2 cup sourdough discard, 1 whole egg, 1 egg yolk, 1/2 cup avocado oil, 1 1/4 cup granulated sugar, 2 teaspoons vanilla extract
Add the flour mixture to the stand mixer bowl. Mix on low speed just until combined. Do not overmix. The batter will be thick.
Add the zucchini and walnuts. Use a spoon or spatula to fold them into the batter. Again, do not overmix.
1 cup shredded zucchini
Spoon the batter into the prepared loaf pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
1/2 cup chopped walnuts
Let the bread cool in the pan on a wire rack for an hour before serving.

Don’t squeeze the liquid out of the zucchini. I know this is common in many recipes. However, this recipe relies on the water from the zucchini.
Use sourdough discard that has been fed within the last few days. If it’s been unfed for too long, it will taste acidic.
You can certainly serve this quick bread while it’s warm. However, it will slice and hold its shape better if it has cooled to room temperature.
Check for doneness with a toothpick. Zucchini adds a lot of moisture, and the bread can look done on top while still being underbaked inside. Extend the bake time by 5-minute increments until done.