Moist Sourdough Zucchini Bread Recipe

This sourdough zucchini bread is everything: incredibly soft and moist, lightly spiced, and packed with fresh zucchini. It consistently produces a tender loaf with a pleasant crumb and balanced flavor. Whether you have extra sourdough starter or an oversized garden zucchini, this recipe makes a dependable, delicious quick bread.

When a zucchini grows faster than you can use it, turning it into quick bread is the best solution. This version uses sourdough starter or discard to add depth and reduce waste. The method is straightforward: shred the zucchini, combine wet and dry ingredients separately, fold together, and bake until golden and set.

This loaf is perfect for breakfast, snacks, or sharing. It freezes well in slices, and it toasts nicely for a quick treat. The recipe can be customized with your favorite add-ins—chopped nuts, seeds, dried fruit, or chocolate chips all work well.

🍞Ingredients

Sourdough Starter: Either active starter or sourdough discard can be used in this recipe. It adds tang and texture but does not require full fermentation before baking.

Zucchini: Shred on the medium side of a box grater. Do not squeeze the moisture out—retaining some liquid helps keep the bread tender and moist.

Greek Yogurt: Adds richness and moisture. Sour cream can be used instead if preferred.

Coconut Oil: Melt and allow to cool slightly before incorporating. Any neutral oil can be substituted if desired.

Full ingredient quantities are listed in the recipe card below.

🥣How to Make

Step 1: Preheat the oven to 350°F (175°C). Prepare a 9″x5″ loaf pan by spraying with cooking oil and lining it with parchment paper for easy removal. Set aside.

Step 2: Shred the zucchini on a medium grater and set it aside. There is no need to drain or press the shredded zucchini.

Step 3: In a large bowl, whisk together the dry ingredients: all-purpose flour, fine sea salt, baking soda, baking powder, ground nutmeg, and ground cinnamon. Whisk until evenly combined.

Step 4: In a separate bowl, whisk the wet ingredients: sourdough starter or discard, Greek yogurt, melted and cooled coconut oil, light brown sugar, granulated sugar, eggs, and vanilla extract. Mix until just combined—do not overmix.

Step 5: Stir the shredded zucchini into the wet mixture until evenly distributed.

Step 6: Fold the wet ingredients into the dry ingredients. Mix gently until the flour is fully incorporated and the batter is uniform. A few small streaks are fine—overmixing can produce a dense loaf.

Optional: Fold in add-ins like chocolate chips, chopped walnuts, or toasted pecans for extra texture and flavor.

Step 7: Pour the batter into the prepared loaf pan and gently shake or tap the pan to level the surface.

Step 8: Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely tent with foil for the remaining bake time to prevent over-browning.

💡Top Tip: Use a toothpick check close to the center to ensure doneness. Ovens vary, so begin checking at about 50–55 minutes.

Step 9: Remove from the oven and place the pan on a wire rack. Let cool in the pan for about 1 hour to set the crumb and make unmolding easier.

Step 10: Carefully lift the loaf from the pan using the parchment paper and let it cool completely on the rack before slicing. Cutting while hot can cause the loaf to crumble.

❓Recipe FAQs

🍪Other Sourdough Recipes

📋Recipe

Sourdough Zucchini Bread

A soft, moist, lightly spiced zucchini loaf that uses sourdough starter or discard for added flavor and texture. Easy to prepare and great for using up garden zucchinis.

Prep Time
10 mins

Cook Time
55 mins

Total Time
1 hr 5 mins

Course
Bread

Cuisine
American

Servings
12 slices

Calories
248 kcal

Equipment

• Glass bowls or mixing bowls
• 9″x5″ loaf pan

Ingredients

• 1 3/4 Cups All Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Fine Sea Salt
• 1 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1 Cup Sourdough Starter or Discard
• 1/2 Cup Coconut Oil, melted and cooled
• 1/2 Cup Light Brown Sugar, packed
• 1/2 Cup Granulated Sugar
• 2 Large Eggs
• 1/4 Cup Greek Yogurt
• 2 teaspoons Vanilla Extract
• 1 1/2 Cups Shredded Zucchini

Instructions

1. Preheat oven to 350°F. Prepare a 9″x5″ loaf pan with cooking spray and parchment paper.
2. Shred the zucchini and set aside.
3. In a large bowl, whisk the flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
4. In another bowl, whisk the sourdough starter, Greek yogurt, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla until just combined.
5. Stir the shredded zucchini into the wet mixture.
6. Fold the wet ingredients into the dry ingredients until just combined and the batter is uniform.
7. Fold in add-ins if using, such as chocolate chips or chopped nuts.
8. Transfer batter to the prepared pan and level the top. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan on a wire rack for about 1 hour.
10. Remove from the pan and cool completely before slicing to avoid crumbling.

Notes

Ingredient Notes:

Sourdough Starter: Use active starter or discard—both work well in this recipe.

Zucchini: Medium grate is ideal; do not squeeze out excess moisture.

Greek Yogurt: Provides moisture and a tender crumb; sour cream can substitute.

Coconut Oil: Melt and cool before adding. Neutral oils may be used instead.

Nutrition

Calories: 248 kcal

Carbohydrates: 36 g

Protein: 4 g

Fat: 10 g (Saturated Fat: 8 g)

Sodium: 338 mg

Fiber: 1 g

Sugar: 18 g

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