Name: Sourdough Zucchini Bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 1
Cuisine: American
Ingredients: 1 cup active sourdough starter; 1 cup + 3 tablespoons all purpose flour; 1 1/4 cup packed light brown sugar; 1/8 cup avocado oil; 2 eggs; 1 tsp vanilla extract; 2 cups shredded zucchini (well pressed & drained of water); 1/2 tsp baking soda; 1/2 tsp baking powder; 2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1/2 tsp salt; For Streusel Topping; 1/3 cup oats; 1/4 cup + 1 tablespoon all purpose flour; OPTIONAL - 1/4 cup chopped walnuts or pecans; 1/4 cup packed light brown sugar; 3 tablespoons melted butter; 1/4 tsp ground cinnamon

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This easy sourdough zucchini bread recipe is perfectly sweet and moist with a crunchy streusel topping!

Sourdough Zucchini Bread

Feeling swamped by zucchini this summer? Don't toss'um... This easy sourdough zucchini bread recipe is your summer squash savior! It's super moist and bursting with flavor, thanks to the magic of sourdough starter. And, the streusel topping adds a delightful crunch!

Say goodbye to dry, crumbly bread! This quick and healthy bread is perfect for using up sourdough discard. It's a delicious twist on classic zucchini recipes, and it's sure to become your new go-to for using up extra summer squash.

Ingredients

1 cup active sourdough starter
1 cup + 3 tablespoons all purpose flour
1 ¼ cup packed light brown sugar
⅛ cup avocado oil
2 eggs
1 teaspoon vanilla extract
2 cups shredded zucchini (well pressed & drained of water)
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt

Optional Streusel Topping

⅓ cup oats
¼ cup + 1 tablespoon all purpose flour
OPTIONAL - ¼ cup chopped walnuts or pecans
¼ cup packed light brown sugar
3 tablespoons melted butter
¼ teaspoon ground cinnamon

How to Make Sourdough Zucchini Bread

This bread is easy to make with just a few simple steps:

Prep: Preheat your oven and prep a 9x13 loaf pan with butter.

Make the batter: Mix dry ingredients separately. Shred and drain zucchini. Then, mix wet ingredients separately. Next you stir wet and dry ingredients together just till combined. Then, add the drained zucchini, being careful not to over mix.

Streusel Topping: Combine streusel topping, and sprinkle over your batter.

Bake & Cool: Bake till a toothpick comes out clean and then cool. There's a little more to it on the recipe card, but mot much!

pressing moisture out of zucchini in paper towels on cutting board

Tips

The amount of moisture your zucchini releases can vary depending on its age and variety. If your batter seems too wet, add a tablespoon or two of extra flour until it reaches a thick, pourable consistency.
For a more tangy flavor, use your sourdough starter at its peak ripeness. If it's not quite bubbly, let it sit at room temperature for a few extra hours before using.
This recipe is easily adaptable to a different loaf pan size. Just adjust the baking time accordingly.
Make it vegan: This recipe can easily be made vegan by using a vegan egg replacer and vegan butter.
Jazz it up: Get creative! Add in chocolate chips, raisins, or dried cranberries for an extra flavor boost.
Don't overbake: The toothpick test is crucial! Overbaking can dry out the bread, so take it out of the oven when a toothpick inserted into the center comes out with just a few moist crumbs.
Try serving warm with butter or cream cheese: Slather warm bread with your favorite spread for an extra treat.
Don't overmix the batter: This can lead to a tough, dense bread. Mix just until the ingredients are combined.
Let the bread cool completely before slicing: This will help it to set and prevent it from crumbling. (The streusel topping will be crumbly no matter what).
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

sourdough zucchini bread cooling on wire rack

Freeze & Enjoy Later: Sourdough Zucchini Bread Hacks!

Love your sourdough zucchini bread but can't eat it all? No worries! Zucchini bread is great to have on hand when guests come over. Here's how to freeze it for future enjoyment:

1. Cool it down: Let your baked bread chill completely on a wire rack (like 2 hours). Think "no sweat!"

2. Portion perfection: Slice the bread into slices or chunks - your call!

3. Wrap it tight: Each slice or portion needs a plastic wrap hug to keep it fresh. No peeking air allowed!

4. Double the defense: For extra frost protection, wrap again in foil or a freezer bag. Think "fortress of deliciousness!"

5. Label and freeze: Mark your masterpiece with the date and contents. Slide it flat in the freezer for space-saving storage.

Thawing tips:

Slow and steady: Thaw overnight in the fridge for the best texture and flavor. Think "gentle slumber!"
Quick thaw: Short on time? Thaw on the counter for a few hours, but expect a softer texture.
Microwave magic (use caution): Only if desperate! Thaw individual slices on low power in short bursts, checking often to avoid dryness.

Recipe Card

If you tried this recipe, I’d love 5 stars! Let me know how it turned out in the comments! And tag me on Instagram with your Loaf!

Recipe Card

Sourdough Zucchini Bread

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour 50 minutes

Bake up moist, flavorful sourdough zucchini bread with a streusel topping - perfect way to use summer squash and sourdough discard!

Ingredients

1 cup active sourdough starter
1 cup + 3 tablespoons all purpose flour
1 ¼ cup packed light brown sugar
⅛ cup avocado oil
2 eggs
1 teaspoon vanilla extract
2 cups shredded zucchini (well pressed & drained of water)
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
For Streusel Topping
⅓ cup oats
¼ cup + 1 tablespoon all purpose flour
OPTIONAL - ¼ cup chopped walnuts or pecans
¼ cup packed light brown sugar
3 tablespoons melted butter
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. (175 C), and butter a 9x5 inch loaf pan.
In a large bowl, whisk together the sourdough starter, sugar, oil, eggs, vanilla extract, cinnamon, ginger, nutmeg and salt.
Shred the zucchini and squeeze out as much excess moisture as possible with a clean towel or paper towel. (This prevents soggy bread.) Grab a clean kitchen towel or paper towels. Pile your shredded zucchini in the center. Gather the ends of the towel/paper towels. Gently twist and squeeze. Imagine you're wringing out a sponge, but be kind.
Add the wet ingredients tot the dry ingredients, mixing just until combined. Stir in the grated zucchini gently to avoid overmixing.
Pour the batter into the prepared loaf pan.
For the Streusel Topping: Combine the oats, flour, optional nuts, brown sugar, melted butter and cinnamon in a small bowl. Use your fingers or a fork to rub these ingredients together till crumbly.
Sprinkle the streusel topping over batter in the loaf pan.
Bake at 350 degrees F for 70-80 minutes till a toothpick inserted in the middle comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

I was inspired to create this recipe by my sweet mother who made zucchini bread every summer growing up... It's warm spices and moist crumb were a crowd pleaser! Adding sourdough and streusel takes moms bread up a notch!

Use well-drained zucchini: This will prevent your bread from being soggy.
Don't be afraid to experiment with different spices: Try adding ¼ teaspoon cardamom, cloves, or allspice to the batter.
To make the topping extra crunchy, toast the oats before adding them to the streusel mixture.
This bread is also delicious toasted!

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 288Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 47mgSodium 238mgCarbohydrates 44gFiber 2gSugar 27gProtein 4g