There’s something about waking up to the aroma of freshly baked bread that instantly softens the morning chaos. This sourdough zucchini bread does exactly that — it fills the kitchen with a warm, inviting scent that blends the earthy freshness of zucchini with that familiar tang only sourdough can bring. I remember one rushed morning when I pulled this loaf out of the oven, barely having time to grab a cup of coffee before heading out. Somehow, the first slice, still slightly warm, made me pause and savor a moment I didn’t think I had. The crust had that gentle crispness, and inside was moist, almost tender enough to melt. I didn’t even bother with butter that day — it was perfect as is, and I might have lingered a little too long, almost forgetting the busy day ahead.
Why You’ll Love It
- The sourdough starter gives this zucchini bread a subtle tang that balances the sweetness — it’s simple — and that’s kind of the point.
- Moist and tender crumb, thanks to the grated zucchini, which sneaks in a veggie serving without much fuss.
- Easy to make ahead and stores well, but it’s best enjoyed fresh, when the flavors are at their peak.
- Not overly sweet, making it a versatile choice for breakfast or an afternoon snack.
If you’re a little wary about baking with sourdough, don’t worry — this recipe is forgiving enough for a casual baker like me. It doesn’t demand precision, and the result feels like a warm hug rather than a showstopper.
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Sourdough Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
A moist and flavorful zucchini bread made with tangy sourdough starter, perfect for breakfast or a snack.
Ingredients
1 cup sourdough starter (active and bubbly, 100% hydration)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the sourdough starter, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Kitchen Notes
I usually bake this in a trusty loaf pan that’s seen better days, and it still turns out just fine — no special equipment needed. For serving, a smear of cream cheese or even a drizzle of honey brings out different sides of the flavor. Sometimes I toss in walnuts for a bit of crunch, but honestly, it’s good enough without. If you want to switch things up, a handful of raisins or some shredded carrot could work, though I haven’t tested those thoroughly — just ideas from my kitchen experiments.
FAQ
Q: Can I use a sourdough starter that’s not 100% hydration?
A: It might change the batter consistency slightly, so you may need to adjust the flour or liquid a bit.
Q: Do I have to squeeze the zucchini dry?
A: Yes, squeezing out excess moisture helps keep the bread from getting soggy.
Q: How long will this bread keep?
A: It stays fresh on the counter for about three days, or you can freeze it for longer storage.
Give this sourdough zucchini bread a try and turn your next breakfast into something a little more memorable. It’s the kind of loaf that asks for a second slice, and maybe a quiet moment to enjoy it.