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