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zucchini loaf placed on a chopped board

Sourdough Zucchini Bread

A moist and delicious quick bread made with sourdough discard and fresh zucchini. Perfectly soft and easy to make. Enjoy a slice for breakfast or as an afternoon snack with tea.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: breads
Cuisine: American
Servings: 12 Servings


  • ½ cup Oil*
  • ½ cup Raw Cane sugar
  • ½ cup Non-dairy or dairy Milk
  • 2 tablespoons Egg replacer powder*
  • ½ cup Unfed Sourdough Starter
  • 2 cups Whole wheat flour
  • 1 cup Zucchini, grated
  • ½ teaspoon Salt
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cardamom
  • ½ cup Raisins or Dried cranberries or chopped nuts*


  • Preheat the oven to 350°F. Lightly grease a 9” x 5” loaf pan with cooking spray.
  • In a large mixing bowl, whisk in oil, sugar, milk, egg replacer and sourdough starter. Mix well until sugar is dissolved. Stir in grated zucchini and set aside.
  • In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom.
  • Add the dry ingredients into the wet ingredients and mix until just combined.
  • Pour the batter into the prepared pan and bake for about 40~45 minutes or until the tester comes out clean. Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing.


  • Substitute all or part of whole wheat flour with all purpose flour.
  • If not vegan, use 1 large egg instead of the egg replacer.
  • My starter is made with 50% whole wheat flour. And it is 100% hydration. Which means it is made with equal parts water and flour.
  • Depending on the hydration of your sourdough starter, you might have to adjust the amount of milk added to the recipe.
  • Wrap the leftover bread tightly in aluminum foil or plastic wrap and store it at room temperature for 2 days or in the freezer for 1 month.
  • Add your favorite add-ins like raisins, dried cranberries or chopped nuts (walnuts or almonds). Chocolate chips are also great.
  • To make muffins: Scoop the batter into lightly greased 12 cup muffin pan. Bake at 350°F for 25~30 minutes or until a toothpick inserted into the center comes out clear.
  • To freeze, slice the bread and wrap them separately with plastic wrap or foil. Place them in a freezer safe ziploc bag and freeze for about 1 month.
  • To bake this bread at high altitude, I made the following changes:
    • Increased oven temperature to 375°F.
    • Reduced baking soda and baking powder to ¼ teaspoon each.


Calories: 205kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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