Best Sourdough Zucchini Bread From Scratch

This is the best sourdough zucchini bread recipe you’ll ever whip up. The pure maple syrup adds a delicious caramelized flavor, while my secret ingredient of sour cream makes the bread texture so light and fluffy. Now that zucchini season has arrived here in the South, we can’t stop eating a warm slice for morning breakfasts. 

bread loaf on a towel on the counter cut open
Source: Plum Branch Home

Disclaimer: I’m not a medical or financial professional. The content I share is based on personal experience and opinions. Some links may be affiliates like Amazon, but I only recommend what I find valuable. I’m not responsible for linked products/services, allergies, or dietary upsets. Consult a professional for any medical or financial advice. Read our full privacy policy here.

Sourdough Zucchini Bread Recipe Inspiration

Now that it’s zucchini season in Tennessee, I wanted to get a sourdough zucchini bread recipe on the blog. It’s the perfect breakfast, snack, and even lunchtime side, along with some ham. I used the base of my sourdough banana bread to create this recipe and keep it super simple.

bread loaf in a bread pan cooling on a rack
Source: Plum Branch Home

What Makes My Recipe Different

  • I’m using pure maple syrup instead of sugar or brown sugar for a more wholesome approach.
  • Each step of the instructions is easy to understand, so you don’t feel overwhelmed.
  • The process is quick and simple, so you can whip this bread up anytime.
  • If you’re running low on time, you can ferment the batter in the fridge for up to 24 hours before baking.

My Tips for the Best Sourdough Zucchini Bread

  • The batter should be thick and not super runny after combining all the ingredients. The type of flour you’re using and the thickness of your sourdough starter can make the consistency a bit different. Add a few extra tablespoons of flour to thicken if your batter is runny.
  • Use a box grater to easily shred the zucchini. It makes it so quick and simple.
  • Long-ferment the batter for more gut health benefits and sourdough flavor.

Ingredients You Will Need

  • sourdough starter (fed or discard)
  • 1 medium-large zucchini
  • sour cream
  • an egg
  • pure vanilla extract
  • pure maple syrup (or brown sugar)
  • melted butter (salted)
  • all-purpose flour (unbleached is best)
  • baking soda
  • baking powder 
  • sea salt
  • ground cinnamon  

Kitchen Tools You Will Need

How to Make Sourdough Zucchini Bread

prepared loaf pan with butter and flour
Source: Plum Branch Home

Do the Prep

Preheat the oven to 350 degrees Fahrenheit.

Lightly grease a 9×5″ loaf pan with butter and a light dusting of flour, or line it with parchment paper.

zucchini getting grated
Source: Plum Branch Home

How to Grate Zucchini

Peel zucchini and grate with the large holes on a box grater or shred it and place into a large mixing bowl.

For the Batter

Add melted butter, sour cream, eggs, vanilla, and maple syrup. Use a whisk to combine.

Then add in the flour, cinnamon, salt, baking powder, and baking soda, and stir with a spoon to combine just until smooth. Avoid overmixing.

Stir in any optional add-ins if desired (chopped nuts, shaved coconut, or chocolate chips).

Optional Long Ferment

You can now continue with the recipe or cover the bowl and refrigerate the batter overnight up to 24 hours before baking to long ferment (optional)

hands pouring batter into a loaf pan
Source: Plum Branch Home

Bake the Zucchini Bread

Pour the batter into the prepared loaf pan and smooth it out so it’s evenly distributed.

Bake at 350 degrees for 50–52 minutes (a toothpick should come out clean in the center when done).

Let it cool for 10 minutes in the pan on a wire cooling rack, then turn the bread out and let it cool the rest of the way. Enjoy!

bread loaf in a pan being photographed over head
Source: Plum Branch Home

How to Store Zucchini Bread

Store zucchini bread in an airtight container once it’s cooled down for up to 3 days at room temperature. After that, place it in the fridge for another 3–4 days. Or you can store it in the fridge from the beginning for up to a week. 

Variations To Try

You can add walnuts, pecans, chocolate chips, and even coconut flakes to this zucchini bread if you’d like.

More Sweet Sourdough Discard Recipes to Try

Did you make this recipe?

Tag @plumbranchhome on Instagram or Facebook and hashtag it #plumbranchhome

bread loaf on a towel on the counter

Best Sourdough Zucchini Bread From Scratch

Molly LaFontaine
This is the best sourdough zucchini bread recipe you'll ever whip up. The pure maple syrup adds a delicious caramelized flavor, while my secret ingredient of sour cream makes the bread texture so light and fluffy. Now that zucchini season has arrived here in the South, we can't stop eating a warm slice for morning breakfasts. 
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine Sourdough
Servings 1 bread loaf

Ingredients
  

  • 1/2 cup sourdough starter (fed or discard)
  • 1 medium-large zucchini (about 1 1/2 cups shredded/grated)
  • 1/4 cup sour cream
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/2 cup pure maple syrup (or brown sugar)
  • 2 Tbsp butter melted (salted)
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a 9×5″ loaf pan with butter and a light dusting of flour, or line it with parchment paper.
  • Peel zucchini and grate with the large holes on a box grater or shred it and place into a large mixing bowl.
  • Add melted butter, sour cream, eggs, vanilla, and maple syrup. Use a whisk to combine.
  • Then add in the flour, cinnamon, salt, baking powder, and baking soda, and stir with a spoon to combine just until smooth. Avoid over mixing.
  • Stir in any optional add-ins if desired (chopped nuts, shaved coconut, or chocolate chips).
  • You can now continue with the recipe or cover the bowl and refrigerate the batter overnight up to 24 hours before baking to long ferment (optional)
  • Pour the batter into the prepared loaf pan and smooth it out so it’s evenly distributed.
  • Bake at 350 degrees for 50–52 minutes (a toothpick should come out clean in the center when done).
  • Let it cool for 10 minutes in the pan on a wire cooling rack, then turn the bread out and let it cool the rest of the way.
  • Enjoy!
Keyword best sourdough zucchini bread, sourdough zucchini bread, sourdough zucchini bread plum branch home, sourdough zucchini bread recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating