Easy Sourdough Discard Zucchini Bread Recipe
Zucchini bread is one of those recipes that solves two problems at once: too much zucchini and too much sourdough discard. It’s practical, a little nostalgic, and honestly way more satisfying than it has any right to be.
This version comes out soft, lightly sweet, and perfectly spiced without tasting like a dessert cake. And the best part?
It’s one of those “mix it up and don’t overthink it” recipes that still makes you look like you really know what you’re doing.
What Makes This Recipe Shine
This zucchini bread works because it hits that rare balance between moist and fluffy without turning into a soggy brick. A lot of zucchini bread recipes lean too wet, and then you’re left with something that feels like sweet zucchini pudding pretending to be bread.
The sourdough discard fixes that problem in a sneaky way. It adds structure, a mild tang, and a slightly deeper flavor that makes the loaf taste more “grown-up” without making it sour.
I also love how forgiving this recipe is. You can use discard straight from the fridge, zucchini that’s slightly watery, or even adjust the sweetness a little, and it still turns out solid.
Flavor-wise, it’s warm, cinnamon-y, and cozy, but not overly spiced like a holiday candle exploded in your batter. It tastes like something you’d actually want to slice for breakfast, not just nibble once and forget about.
And let’s be real, zucchini bread is the ultimate “I’m being healthy” baking trick. You get to eat a thick slice of sweet bread and casually mention it has vegetables in it like you’re basically a wellness influencer now.
Ingredients You’ll Need
- 1 ½ cups shredded zucchini (about 1 medium zucchini, lightly packed)
- 1 cup sourdough discard (unfed discard works perfectly)
- 2 large eggs (room temp helps, but not required)
- ½ cup vegetable oil (or melted butter for richer flavor)
- ¾ cup brown sugar (light or dark, both work)
- ¼ cup white sugar (optional, but balances the loaf nicely)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but adds warmth)
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional crunch factor)
- ½ cup chocolate chips (optional but highly recommended)
- 1 tablespoon milk (only if your batter feels too thick)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. Line it with parchment paper if you want easy removal and fewer life problems later.
- Shred your zucchini using a box grater, then gently squeeze out some moisture using a clean towel or paper towels. Don’t squeeze it bone dry, just enough so it’s not dripping like a sponge.
- In a large mixing bowl, whisk together the eggs, brown sugar, white sugar, oil, and vanilla until smooth. The mixture should look glossy and slightly thick.
- Add the sourdough discard to the wet ingredients and whisk again until fully combined. It might look a little weird at first, but it smooths out fast.
- Stir in the shredded zucchini using a spoon or spatula. Mix until it’s evenly distributed without overworking the batter.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step matters because dumping dry ingredients straight in can leave flour pockets hiding in your loaf like little landmines.
- Add the dry ingredients into the wet mixture and fold gently until just combined. Stop as soon as you don’t see dry flour anymore, because overmixing will turn your bread into chewy sadness.
- Fold in the walnuts and chocolate chips if you’re using them. If you’re adding both, congratulations, you’re making the superior version of zucchini bread.
- Pour the batter into your prepared loaf pan and smooth out the top. Tap the pan lightly on the counter to remove air bubbles, because nobody wants surprise tunnels in their bread.
- Bake for 50–65 minutes, depending on your oven and how wet your zucchini was. Check around the 50-minute mark by inserting a toothpick in the center, and if it comes out clean or with a few crumbs, you’re good.
- Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack. Don’t slice it immediately unless you enjoy crumbly chaos and regret.
Step 1: Prep the zucchini the smart way
Zucchini is the main reason this bread stays moist, but it can also ruin the texture if you don’t handle it right. Some zucchini holds a ridiculous amount of water, and that extra moisture can leave you with gummy bread that never really sets.
I like to shred it and then squeeze it just enough to remove the excess liquid. You still want some moisture left in there, because dry zucchini bread tastes like a sad muffin pretending it belongs.
If you skip squeezing completely, your loaf might bake unevenly and sink in the middle. That’s the classic zucchini bread heartbreak, and it’s totally avoidable.
Step 2: Mix the wet ingredients first
This recipe starts with a strong wet base because sourdough discard needs to blend smoothly. If you toss it in later, you risk getting little discard lumps that bake into weird chewy spots.
Whisking eggs, sugar, oil, and vanilla first also helps the loaf rise better. It creates a smoother batter texture and makes the final bread feel more bakery-style instead of homemade-in-a-rushed-way.
And yes, oil makes it softer than butter, even if butter tastes richer. If you want that super tender slice, oil is the move.
Step 3: Add sourdough discard and zucchini
Sourdough discard adds flavor, but it also changes the structure of the bread. It gives it a slightly more elastic crumb, which sounds fancy, but really it just means the bread slices nicely and doesn’t fall apart.
Once you mix it in, the batter might look thicker than normal quick bread batter. That’s totally fine, and it’s actually a good sign.
When you stir in the zucchini, the batter loosens up naturally. That’s why you don’t want to add extra milk too early, because the zucchini will do some of that work for you.
Step 4: Fold in dry ingredients gently
This is the part where people mess up without realizing it. Flour doesn’t like being aggressively mixed, and zucchini bread is not the place to test your arm strength.
Fold gently until the flour disappears, and then stop immediately. The batter should look thick but scoopable, not runny like pancake batter.
If your batter feels unusually stiff, a tablespoon of milk fixes it. That usually happens if your zucchini was very dry or your discard was extra thick.
Step 5: Bake until set, not until “maybe done”
Zucchini bread always takes longer than you think it should. The moisture from the zucchini and the discard means it needs real time to bake through, especially in the center.
Start checking at 50 minutes, but don’t be surprised if it needs closer to 60 or even 65. Every oven lies a little, and some ovens lie a lot.
When the toothpick comes out with wet batter, it’s not done. When it comes out clean or with dry crumbs, you’ve officially won.
Step 6: Cool it properly (yes, it matters)
If you cut into zucchini bread too early, the loaf can collapse or crumble because it hasn’t finished setting. The inside continues to firm up as it cools, which is why cooling isn’t optional unless you like messy slices.
Let it cool in the pan briefly so it doesn’t fall apart when you remove it. Then move it to a rack so the bottom doesn’t get soggy.
After about 45 minutes, you can slice it cleanly. If you wait longer, the flavor gets even better, which feels unfair but true.
Common Mistakes to Avoid
One of the biggest mistakes is not squeezing the zucchini at all. Too much moisture leads to a dense center that feels underbaked even when the outside looks perfect.
On the other hand, squeezing it completely dry is also a mistake. That’s how you end up with zucchini bread that tastes fine but feels like it’s missing that soft, moist bite that makes it worth baking in the first place.
Another common issue is overmixing the batter once the flour goes in. People think they’re being thorough, but they’re really just developing gluten and turning the loaf into a chewy workout snack.
Using too much flour is also sneaky. If you scoop flour straight from the bag and pack it down, you’ll accidentally add extra, and your bread will come out dry. Spoon it into your measuring cup or fluff it first if you want a softer loaf.
Finally, pulling the bread out too early is a classic rookie move. The top can look browned and beautiful while the middle is still basically wet batter, so don’t trust appearances like that.
Alternatives & Substitutions
If you want to make this recipe a little healthier, you can swap half the all-purpose flour for whole wheat flour. It makes the bread slightly denser but still really good, especially if you like a more hearty texture.
For sweetness, you can reduce the sugar a bit if you’re not adding chocolate chips. I’ve made it with only ¾ cup total sugar and it still tasted great, just less dessert-like.
If you don’t want to use vegetable oil, melted butter works beautifully. The bread will feel slightly richer and a little less fluffy, but the flavor payoff is worth it if you’re a butter person.
You can also swap the nuts for shredded coconut or even skip add-ins completely. Personally, I think walnuts and chocolate chips together are elite, but plain zucchini bread still holds its own.
If you want to add a little extra personality, throw in a pinch of cloves or ginger. Don’t go crazy, though, because zucchini bread is supposed to taste warm and comforting, not like spiced chaos.
FAQ
Can I use unfed sourdough discard straight from the fridge?
Yes, and that’s actually what I do most of the time. Cold discard works perfectly fine and blends into the batter without any issues.
Just stir it well before measuring, because discard separates in the jar. You want the texture consistent so your batter doesn’t end up uneven.
Do I need to peel the zucchini first?
Nope, don’t bother. Zucchini skin is thin, softens while baking, and basically disappears into the loaf.
Plus, leaving it on gives you those little green specks that make the bread look more legit. It’s like free visual proof that vegetables exist in there.
Why did my zucchini bread sink in the middle?
Usually it’s either too much moisture or underbaking. Zucchini releases water as it bakes, so if you didn’t squeeze it at all, the center may stay too wet and collapse.
Sometimes it’s also from opening the oven door too early. Quick breads don’t like drama, so try to leave the oven shut until you’re close to the end.
Can I freeze sourdough discard zucchini bread?
Absolutely, and it freezes really well. Slice it first, then wrap the slices individually so you can grab one whenever you want.
It thaws quickly at room temperature, or you can toast it straight from frozen. Toasted zucchini bread with butter is kind of unfairly good.
How do I store it so it stays moist?
Store it in an airtight container at room temperature for about 2–3 days. If your kitchen runs warm or humid, I’d move it to the fridge after day two.
If you refrigerate it, let slices come back to room temp or warm them slightly. Cold zucchini bread tastes a little dull, like it’s holding back its personality.
Can I make this into muffins instead of a loaf?
Yes, muffins work great and bake faster. Use a lined muffin tin and bake at 350°F for about 18–24 minutes depending on size.
I like muffins when I’m trying to pretend I’m being “responsible” with portions. Spoiler: I still eat three.
What add-ins taste best in this recipe?
Chocolate chips are the crowd favorite, no question. They melt into the bread and make it taste like a bakery treat instead of a vegetable loaf.
Walnuts or pecans add crunch and balance the softness. If you want my honest opinion, chocolate chips plus walnuts is the combo that makes people ask for the recipe.
Final Thoughts
This sourdough discard zucchini bread is one of those recipes that feels easy but tastes like you put in real effort. It’s soft, flavorful, and just sweet enough to work for breakfast, snacks, or that “I need something with coffee right now” moment.
If you’ve got zucchini hanging around and discard piling up, this is honestly the best way to handle both. Bake it once, and you’ll probably start buying zucchini on purpose like a slightly unhinged person.