Hey there, fellow baking enthusiasts! I’ve got a real treat to share with you today, something that’s become a staple in my kitchen over the past few summers: Sourdough Zucchini Bread. I first stumbled upon the idea of Sourdough Zucchini Bread when I was drowning in garden zucchini and had a bubbly sourdough starter begging to be used.
Let me tell ya, combining the tangy punch of sourdough with the moist, sweet vibes of zucchini bread was a game-changer!
It wasn’t love at first bake, though. My initial attempt at Sourdough Zucchini Bread was a soggy mess (more on that later), but after a few tweaks, I nailed it. Now, my family can’t get enough of this loaf, especially when the zucchini harvest hits hard.
If you’re looking to whip up a unique twist on classic quick bread, stick with me. I’m spilling all my kitchen secrets for the best Sourdough Zucchini Bread you’ll ever taste!
Why You’ll Love This Recipe
I was inspired by chocolate chip zucchini bread when creating this recipe.
I’ve found that Sourdough Zucchini Bread isn’t just another recipe to check off your list; it’s a whole mood. The way the sourdough starter adds a subtle tang that pairs with the sweetness of the bread—it’s like a cozy hug in every slice. Plus, it’s a fantastic way to use up that pesky extra zucchini and sourdough discard!
In my kitchen, this recipe has become a go-to for lazy weekend mornings or when I need a quick snack for unexpected guests. It’s forgiving, adaptable, and, honestly, smells like heaven while baking. Trust me, you’ll be hooked from the first bite!
Ingredients List
Alright, let’s talk about what you’ll need to make this Sourdough Zucchini Bread. I’m pretty picky about my ingredients, so I’ll share what works best for me. Feel free to tweak things based on what you’ve got on hand, though!
For the Bread
- 1 cup (240g) active sourdough starter, fed and bubbly for that perfect rise
- 2 cups (250g) all-purpose flour, though I sometimes sneak in a bit of whole wheat for nutty flavor
- 1 teaspoon baking powder, to give it a little lift
- 1/2 teaspoon baking soda, for that tender crumb
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon ground cinnamon, for warm, cozy vibes
- 2 large eggs, at room temperature for easy mixing
- 1/2 cup (100g) granulated sugar, though I’ve cut it down a tad when I’m feeling health-conscious
- 1/4 cup (50g) brown sugar, for a hint of molasses depth
- 1/2 cup (120ml) vegetable oil, or melted butter if I’m feeling fancy
- 1 teaspoon vanilla extract, for that sweet aroma
- 1 1/2 cups (180g) shredded zucchini, squeezed dry (don’t skip this step!)
I usually buy my zucchini fresh from the farmer’s market, but store-bought works just fine. When it comes to the sourdough starter for Sourdough Zucchini Bread, make sure it’s active—none of that sleepy discard stuff unless you’re tweaking the recipe. And honestly, shredding the zucchini is a bit of a chore, but it’s worth it for the moist texture in every bite of Sourdough Zucchini Bread.
Variations
One of the things I adore about Sourdough Zucchini Bread is how easy it is to switch things up. I’ve played around with this recipe more times than I can count, and my family always has opinions on their favorite twists. Here are some variations I’ve tried over the years—some were hits, others… well, let’s just say they were learning experiences!
- Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans for a satisfying bite. I tried this once for a potluck, and it disappeared in minutes!
- Chocolate Lover’s Dream: Mix in 3/4 cup of dark chocolate chips to make your Sourdough Zucchini Bread feel like dessert. My kids always beg for this version.
- Spiced Delight: Add 1/4 teaspoon of nutmeg or a pinch of cloves alongside the cinnamon for extra warmth.
- Fruity Twist: Swap half the zucchini for shredded apple or add 1/2 cup of dried cranberries for a sweet-tart kick.
- Savory Spin: Skip the sugar and mix in 1/2 cup of shredded cheese and a teaspoon of dried herbs. I wasn’t sure about this at first, but it’s amazing with soup!
- Gluten-Free Attempt: Use a 1:1 gluten-free flour blend instead of all-purpose. I’ve done this for a friend, and while it’s not quite as fluffy, it still works for Sourdough Zucchini Bread.
- Vegan Vibes: Replace eggs with flaxseed meal (1 tbsp per egg mixed with 3 tbsp water) and use coconut oil. It’s a bit denser, but still tasty in my experience.
These tweaks keep Sourdough Zucchini Bread exciting, and I’m always experimenting with new ideas. Got a variation you love? Drop it in the comments—I’m all ears!
Servings and Timing
Let’s break down the nitty-gritty for making Sourdough Zucchini Bread. In my experience, this recipe comes together pretty quickly once you’ve got everything prepped. Here’s what to expect time-wise and how much it’ll feed!
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 10-12 slices, depending on how thick you cut ‘em
I usually whip up Sourdough Zucchini Bread in the late afternoon so it’s ready for an after-dinner treat. It’s enough to share with the family or sneak a few slices for breakfast the next day!
Step-by-Step Instructions
Alright, let’s get into the “how-to” of Sourdough Zucchini Bread. I’m breaking this down into steps as if I’m right there in the kitchen with ya. I’ve got some little tricks up my sleeve to make this as easy as pie—or, well, bread! For more recipes like this, check out zucchini garlic bites 2.
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper—I’m a parchment gal because cleanup is a breeze. Shred your zucchini while you’re at it, and squeeze out the excess water using a clean kitchen towel; trust me, this keeps your Sourdough Zucchini Bread from turning into a swamp.
Step 2: Mix the Dry Stuff
In a big ol’ bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I like to give it a good stir to make sure everything’s evenly distributed. Nothing’s worse than biting into a clump of baking soda—yuck!
Step 3: Whip Up the Wet Ingredients
In another bowl, beat the eggs with both sugars until they’re nice and smooth. Add the oil, vanilla, and that bubbly sourdough starter, mixing until it’s all combined. I’ve learned to mix the starter in gently so I don’t deflate its magic for Sourdough Zucchini Bread.
Step 4: Combine and Fold
Pour the wet mix into the dry ingredients and stir until just combined—don’t overdo it, or your bread gets tough. Fold in the shredded zucchini last. This is where the texture of Sourdough Zucchini Bread comes to life, so get those green flecks evenly spread! I was inspired by perfectly steamed cauliflower with bread crumbs when creating this recipe.
Step 5: Bake It Up
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick poked in the center comes out clean. I always check around the 50-minute mark because my oven runs a bit hot, and overbaking Sourdough Zucchini Bread is a sin.
Step 6: Cool and Enjoy
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. I know it’s tempting, but don’t slice into Sourdough Zucchini Bread right away—it’ll crumble! Give it at least 30 minutes to set, then dig in.
Nutritional Information
I’m not gonna lie, I don’t always obsess over the numbers, but I know some of you like to keep track. Here’s the rough breakdown for a slice of Sourdough Zucchini Bread, based on 12 servings. Keep in mind, this can vary depending on your ingredients!
- Calories: 220 per slice
- Fat: 10g
- Protein: 4g
- Carbohydrates: 28g
- Sodium: 180mg
I think Sourdough Zucchini Bread strikes a decent balance between indulgence and sneaking in some veggies. It’s not health food, but it’s not a total guilt trip either!
Healthier Alternatives
If you’re looking to lighten up your Sourdough Zucchini Bread, I’ve got ya covered. I’ve swapped things out plenty of times when I’m watching my waistline or baking for health-conscious friends. Here are a few tricks that work without sacrificing too much flavor.
- Sugar Swap: Cut the granulated sugar in half and use honey or maple syrup instead for a natural sweetness.
- Lower Fat: Replace half the oil with unsweetened applesauce—it keeps the Sourdough Zucchini Bread moist!
- Flour Boost: Sub in 1 cup of whole wheat flour for half the all-purpose to add some fiber.
- Egg Alternative: Use a flax egg if you’re vegan or out of eggs; it works pretty well in Sourdough Zucchini Bread.
These tweaks have saved me on days when I want a treat without the heavy feeling. Play around and see what fits your vibe!
Serving Suggestions
I’ve got some favorite ways to enjoy Sourdough Zucchini Bread, depending on the mood or time of day. At my house, we’ve turned this into everything from breakfast to dessert. Here’s how I love to serve it up!
- Morning Kickstart: Toast a slice of Sourdough Zucchini Bread and spread on some almond butter for a hearty start.
- Afternoon Snack: Pair with a cup of tea or coffee—it’s my go-to pick-me-up!
- Dinner Sidekick: Serve alongside a bowl of chili for a sweet-savory contrast with Sourdough Zucchini Bread.
- Dessert Mode: Warm it up and add a dollop of whipped cream for a decadent treat.
Honestly, there’s no wrong way to eat this bread. How do you plan to enjoy yours?
Common Mistakes to Avoid
If you enjoyed this recipe, you might like greek yogurt zucchini bread.
I’ve made my fair share of oopsies while perfecting Sourdough Zucchini Bread, so let me save you some heartache. Trust me on this one—I learned the hard way! Here are the big pitfalls to dodge.
- Skipping the Squeeze: If you don’t wring out the zucchini, your Sourdough Zucchini Bread will be a soggy disaster like my first batch.
- Overmixing the Batter: Mix just until combined, or you’ll end up with a rubbery loaf.
- Inactive Starter: Make sure your sourdough starter is bubbly, or your Sourdough Zucchini Bread won’t rise properly—I’ve been there!
- Wrong Pan Size: Stick to a 9×5 pan; anything smaller, and it might overflow mid-bake.
Take it from me, a little attention to these details makes all the difference in Sourdough Zucchini Bread.
Storing Tips
I’ve found that Sourdough Zucchini Bread keeps pretty well if you store it right. Here’s how I handle leftovers—assuming there are any! These tips should keep your loaf fresh for days.
- Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Pop it in the fridge for up to a week if you want it to last longer with Sourdough Zucchini Bread.
- Freezer: Slice and freeze in a zip-top bag for up to 2 months—perfect for quick Sourdough Zucchini Bread snacks!
Frequently Asked Questions
Got questions about Sourdough Zucchini Bread? I’ve got answers! Here are some of the most common queries I hear from friends and readers, answered straight from my kitchen.
Can I use sourdough discard for this recipe?
Yep, you totally can! I’ve used discard in Sourdough Zucchini Bread when my starter isn’t active, though it won’t give the same rise. Just expect a slightly denser loaf, and you’re golden.
Do I have to squeeze the zucchini?
Please do! Skipping this step will leave you with a watery mess of Sourdough Zucchini Bread. Takes just a minute with a towel. My friend at fresh strawberry sauce has a similar recipe that you might enjoy.
Can I make this gluten-free?
Sure, I’ve subbed a 1:1 gluten-free flour blend before. It’s not as fluffy, but it works okay for Sourdough Zucchini Bread. Adjust liquids if it looks too dry.
How do I know if my starter is ready?
Look for bubbles and a doubled size after feeding. If it floats in water, it’s good to go for Sourdough Zucchini Bread! I was inspired by quick zucchini bread with red currants when creating this recipe.
Can I add nuts or chocolate?
Absolutely, toss in 1/2 cup of either. I’m partial to walnuts myself.
How long does it last?
For more recipes like this, check out rhubarb bread pudding with orange custard.
At room temp, about 3 days if wrapped tight. Longer in the fridge or freezer!
Why did my bread sink in the middle?
Could be too much liquid from the zucchini or an underactive starter. Double-check next time.
Can I make muffins instead?
If you love this recipe, you’ll also enjoy homemade white sandwich bread.
You bet! Bake at 350°F for 18-22 minutes in a muffin tin. Perfect for grab-and-go snacks.
Conclusion
There ya have it, my tried-and-true guide to making Sourdough Zucchini Bread that’ll steal the show at any table. I’ve poured my heart (and a few kitchen disasters) into perfecting this recipe, and I’m thrilled to share it with you. Give this Sourdough Zucchini Bread a whirl, tweak it to your liking, and let me know how it turns out—I’d love to hear your stories!