Zucchini Bread with Sourdough Discard
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There is something especially satisfying about finding a delicious way to use up sourdough discard.
This Sourdough Discard Zucchini Bread is moist, warmly spiced, and filled with comforting homemade flavor. Made with fresh zucchini, cinnamon applesauce, coconut oil, brown sugar, and Monk Fruit sweetener, it’s a delicious way to turn extra sourdough discard into something special.
This recipe makes two standard 9 x 5-inch loaves, making one to enjoy now and another to share or save for later.
If you’re new to sourdough baking, you can learn how to make and care for your own starter in my Sourdough Starter Beginner’s Guide.
If you’re learning how to maintain a starter or wondering what to do with extra discard, you may also enjoy learning more about how to care for your sourdough starter.
Why You'll Love This Sourdough Discard Zucchini Bread
- A delicious way to use extra sourdough discard
- Made with fresh grated zucchini
- Warm cinnamon and nutmeg flavor
- Made with cinnamon applesauce and coconut oil
- Makes two generous 9 x 5-inch loaves
- Perfect for sharing or freezing
What You'll Need
- Digital kitchen scale (paid link) – Helpful for accurately measuring your sourdough discard and other ingredients.
- Box Grater (paid link) – For shredding the fresh zucchini.
- Large Mixing bowl (paid link)
- Hand mixer (paid link) – Makes mixing the batter quick and easy.
- Dough whisk (paid link) – Helpful for combining the ingredients.
- Paper towels (paid link) – For removing excess moisture from the shredded zucchini.
- Two 9 x 5-inch loaf pans (paid link) – For baking the zucchini bread.
- Cooling rack (paid link) – Allows the loaves to cool properly after baking.
Ingredients for Sourdough Discard Zucchini Bread
- 250 grams sourdough discard, cold or room temperature
- 2 1/2 cups freshly grated zucchini (squeeze gently with your hands, or use paper towels to remove some of the liquid)
- 2 large eggs
- ¾ cup dark brown sugar (paid link)
- 1/2 cup granulated Monk Fruit sweetener (paid link)
- 1/2 cup coconut oil, melted (paid link)
- 4 ounces cinnamon applesauce (paid link)
- 1 tablespoon vanilla extract (paid link)
- 2 3/4 cups all purpose bread flour (paid link)
- 2 1/2 teaspoons ground cinnamon (paid link)
- 1/2 teaspoon ground nutmeg (paid link)
- 1 teaspoon baking soda (paid link)
- 2 teaspoons baking powder (paid link)
- 1 teaspoon fine sea salt (paid link)
Optional Add-Ins
- 1 cup chopped walnuts (paid link)
- 1 cup chopped pecans (paid link)
- 1 cup chocolate chips
How to Make Sourdough Discard Zucchini Bread
Step 1: Preheat the Oven and Prepare Your Pans
Preheat your oven to 350°F.
Grease two standard 9 x 5-inch loaf pans (paid link) well with coconut oil, butter, or your preferred cooking spray.
Set the prepared pans aside while you make the batter.
Step 2: Grate the Zucchini
Wash and Grate (paid link) the zucchini using the large holes of a box grater.
Measure out 2½ cups of freshly grated zucchini. Gently squeeze the zucchini with your hands, or use paper towels to remove some of the excess liquid. You do not need to squeeze it completely dry.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine:
- Sourdough discard
- Eggs
- Brown sugar
- Monk Fruit sweetener
- Melted coconut oil
- Cinnamon applesauce
- Vanilla extract
Using a Hand mixer (paid link), blend the ingredients until smooth and well combined.
Step 4: Add the Zucchini
Stir the prepared grated zucchini into the wet mixture until evenly distributed.
Step 5: Combine the Dry Ingredients
In a separate bowl, use a whisk (paid link) or dough whisk (paid link together the all-purpose bread flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and fine sea salt until well combined.
Step 6: Combine the Batter
Add the dry ingredients to the wet mixture.
Using your dough whisk, gently mix just until the flour is incorporated. Do not overmix.
If you’re using walnuts, pecans, or chocolate chips, gently fold them in now.
Step 7: Divide the Batter
Divide the batter evenly between your two prepared 9 x 5-inch loaf pans.
Gently smooth the tops.
Step 8: Bake
Bake at 350°F for approximately 60–70 minutes.
Begin checking the loaves around the 60-minute mark.
The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
If the tops begin browning too quickly, loosely cover them with foil.
Step 9: Cool
Allow the loaves to cool in the pans for 10–15 minutes.
Remove them from the pans and transfer them to a Cooling rack (paid link) to cool completely before slicing.
Why Use Sourdough Discard in Zucchini Bread?
Sourdough discard is a wonderful ingredient to use in quick breads. You don’t need an active, bubbly starter for this recipe.
Because this is a quick bread, the baking soda and baking powder provide the primary lift. The sourdough discard adds moisture and a subtle depth of flavor.
If you have extra discard in your refrigerator, this is a delicious way to put it to good use instead of throwing it away.
Tips for the Best Sourdough Discard Zucchini Bread
Don’t Overmix the Batter
Once you add the flour, mix only until the ingredients are combined. Overmixing can create a dense quick bread.
Use the Correct Pan Size
This recipe is designed specifically for two standard 9 x 5-inch loaf pans.
Check for Doneness
Start checking around 60 minutes, but allow up to 70 minutes if needed. Every oven can bake differently.
Can You Freeze Sourdough Discard Zucchini Bread?
Yes!
Allow the loaves to cool completely before storing.
You can freeze the loaves whole or slice them first for easy individual servings. Store the bread in an airtight freezer-safe container or bag.
More Sourdough Recipes to Try
If you enjoy finding delicious ways to use your sourdough discard, you might also love my Sourdough Discard Donut Holes.
As I continue creating more sourdough discard recipes, you’ll find them here too.
Blooming Harbor Kitchen Notes
This recipe was created in my own kitchen using sourdough discard from my starter, Willow.
The combination of sourdough discard, fresh zucchini, cinnamon applesauce, coconut oil, brown sugar, and Monk Fruit sweetener creates a moist, warmly spiced zucchini bread with just the right touch of sweetness.
After testing and making adjustments along the way, I created this recipe to make two standard 9 x 5-inch loaves of zucchini bread—perfect for enjoying one now and sharing or saving the other for later.
I hope this becomes one of those recipes you enjoy making whenever you have sourdough discard waiting in the kitchen.
Enjoy!
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