Sourdough Zucchini Bread

Sourdough Zucchini Bread

If there's one thing for certain, it's that I'm a fangirl for good zucchini bread. Who's with me?! This recipe utilizes sourdough if you're new to baking with discard, try giving this recipe a whirl! It's the most moist, lightly-sweetened bread that will leave you wanting the whole loaf pan...*guilty as charged*


  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • cup light brown sugar
  • 2 large eggs
  • ½ cup discard
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 1 ¾ cups grated zucchini (squeeze out liquid)


  1. Preheat oven to 350°F
  2. Grease a 9" x 5" loaf pan and set aside
  3. Using a cheese grader, grade the zucchini into a colander and squeeze out extra moisture.
  4. In a large bowl, add all of the ingredients together and mix. **you can let the batter cold-ferment in the loaf pan overnight if you wish**
  5. Pour batter into prepared loaf pan and bake for 55-60 minutes, just until toothpick comes out clean in the center.
  6. Let the zucchini bread cool in the pan for 10 minutes before slicing and serving.