Best Sourdough Zucchini Bread
Packed with fresh zucchini, this sourdough zucchini bread recipe uses a simple mixing method for a soft, melt-in-your-mouth crumb that's never soggy. It's one of the best, ever! Notes & Substitutions Non-Sourdough Version: Just leave it out. No additional adjustments needed. Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans. Gluten Free: Use King Arthur Measure for Measure Flour & a GF sourdough starter Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- Butter, for coating the pan
- 2 cup (220 g) grated zucchini, from appx. 1 medium zucchini
- 125 g banana weighed with the skin on (about 1 small banana)
- 225 g (1 1/4 cups lightly packed) light or dark brown sugar
- 11/2 tsp pure vanilla extract
- 2 large eggs
- 100 g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter
- 250 g (2 cups) all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 11/2 tsp baking soda
- 1/4 tsp fine sea salt
- 125 ml (1/2 cup) neutral flavored oil like sunflower (mild olive oil works, too)
- 60 ml (1/4 cup) milk or unsweetened almond milk
Instructions
- 1
Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.
- 2
Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.
- 3
Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
- 4
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
- 5
Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
- 6
Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.
- 7
Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4’s full. For 3 mini loaf pans, fill about 2/3’s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.
- 8
Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.
- 9
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.