Sourdough Zucchini Bread – The Best Moist Recipe

Name: Moist Sourdough Zucchini Bread Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Ingredients: 2 cups 240 grams all purpose flour; 1 1/2 cup granulated sugar; 2 teaspoons baking soda; 1 Tablespoon ground cinnamon; 1 teaspoon salt; *optional (1 cup chopped nuts); 1 tablespoon butter for greasing loaf pans; 1/2 cup sourdough starter (fed or unfed); 2 large eggs; 2 cups grated zucchini (about 2 small (excess liquid squeezed out)); 3/4 cup avocado oil (or light flavored oil, like vegetable); 1 Tablespoon Vanilla Extract

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Key Ingredients & Why They’re Key

Sourdough Starter (Fed or Unfed): This is the secret weapon in this zucchini bread! Even discard starter adds a subtle tang that beautifully complements the sweetness of the sugar and the earthiness of the zucchini. It also contributes to a moist, tender crumb. I love how it adds a little something extra, making it more than just your average zucchini bread… Plus, It’s a great way to use unfed sourdough starter as opposed to discarding.

Grated Zucchini (Excess Liquid Squeezed Out): Of course, zucchini is the star! Freshly grated zucchini is essential for both flavor and moisture. But here’s a crucial tip: squeezing out the excess liquid is key. Otherwise, you’ll end up with a soggy loaf. After making hundreds of loaves, I’ve learned to really squeeze the zucchini… It makes a big difference!

Avocado Oil (or Olive Oil): I prefer avocado oil because it adds moisture and richness without overpowering the other flavors. A light-flavored oil is important so the zucchini and spice flavors can shine! Plus, it makes the bread so tender!

Baking Soda: While the sourdough adds a touch of leavening, baking soda is required to get that light, airy texture we all love in zucchini bread. It reacts with the acidity of the sourdough, and the moisture from the zucchini, to give the loaf a beautiful rise!

Cinnamon: Cinnamon is the perfect warm spice to pair with zucchini. It adds a cozy, comforting flavor that makes this bread irresistible… I love to use a full tablespoon for all that flavor!

wet and dry ingredients in a seperate bowl and pouring wet ingredients into mixed dry ingredients

My Tips & Tricks for Perfectly Moist Sourdough Zucchini Bread

Pan Prep: First things first, butter those loaf pans generously, especially in the corners! Nothing’s worse than a stuck loaf. I’ve learned the hard way that really getting into those corners prevents any sticking!

Dry Mix Magic & Long Ferment Option: I usually start by whisking together the dry ingredients (flour, sugar, baking soda, salt, cinnamon) in a large bowl, and whisk well. Now, here’s a pro tip: if you want to do a long ferment, omit the baking soda at this stage. It’s crucial for the fermentation process. Then, add the baking soda in just before baking. I have found that the long ferment adds a depth of flavor that is amazing!

Wet Mix Wonders: In a separate bowl, I whisk together the wet ingredients (oil, eggs, zucchini, vanilla). I always make sure to squeeze out as much excess liquid from the zucchini as possible. It makes a big difference.

pour batter into 2 buttered loaf pans, bake at 350 for 50 minutes

Combining and the Long Ferment Step: Pouring the wet ingredients into the dry and gently folding them together with a rubber spatula is my go-to method. It prevents overmixing, which can lead to tough bread. If you’re doing the long ferment, cover the batter and refrigerate for 4-12 hours. Then, gently fold in the baking soda before baking. A gentle fold is much better than vigorous mixing…. Which could make your bread dense. 😉

Baking & Cooling: Pour the batter into your buttered loaf pans and bake in a already preheated oven at 350°F, until a toothpick comes out clean. (I always place the pans on the middle rack for even baking.) And here’s another tip: let the loaves cool for at least 15 minutes before slicing. It makes slicing so much easier and prevents the bread from crumbling. I’s hard, but I’ve learned to resist the urge to slice it right away.

sourdough zucchini bread after baked in loaf pan and sliced on cutting board with blue and white towel

Let me know what you think!

If you have any questions leave them in the comments below and I’ll answer them by the next day. If you try this recipe… I’d really appreciate a rating or review on the recipe card or in the comments below;) Thank YOU SO much!

showing texture and crumb inside moist sourdough zucchini bread loaf, sliced

Moist Sourdough Zucchini Bread Recipe

Perfectly sweet and moist sourdough zucchini bread made with cinnamon and optional nuts… It's the easiest recipe and perfect for an after school snack or freeze to keep a loaf on hand for guests!

5 from 1 vote

Print Pin Rate

Course: Sourdough

Cuisine: American

Prep Time: 30

Cook Time: 50

Additional Time: 10

Total Time: 1 30

Servings: loaves

Calories: 205kcal

Author: Juliea Huffaker

Ingredients

2 cups 240 grams all purpose flour
1 1/2 cup granulated sugar
2 teaspoons baking soda
1 Tablespoon ground cinnamon
1 teaspoon salt
*optional 1 cup chopped nuts
1 tablespoon butter for greasing loaf pans
1/2 cup sourdough starter fed or unfed
2 large eggs
2 cups grated zucchini about 2 small (excess liquid squeezed out)
3/4 cup avocado oil or light flavored oil, like vegetable
1 Tablespoon Vanilla Extract

Instructions

Preheat your oven to 350 degrees F, and move the oven rack to the center position.
Butter 2 loaf pans well, making sure to get butter into all the corners (8.5 x 4.5 or 9×5)
Wash and shred 2 small zucchini. Squeeze the excess moisture out through a colander or in a clean tea towel. Measure out 2 cups.
In a large mixing bowl combine all your dry ingredients: flour, sugar, salt, baking soda, ground cinnamon, and nuts if you are using them. Whisk till well combined. (If you want to long ferment this OMIT the baking soda in this step, till after it ferments)
In a medium sized mixing bowl combine your wet ingredients: zucchini, eggs, oil, vanilla extract. Whisk till well combined.
Pour the zucchini mixture into the flour mixture. Use a rubber spatula to fold the dry ingredients into the wet ingredients just till all combined. (if you are long fermenting this batter, cover it with plastic wrap now and refrigerate for 4-12 hours, then fold the baking soda into it.)
Pour batter evenly into to prepared loaf pans.
Bake in PREHEATED 350 degrees F oven, on the middle rack, for 50 minutes. Till a toothpick inserted into the middle comes out clean;)
Cool for 15 minutes before slicing… And Enjoy!

Notes

Let your zucchini bread cool for at least 15 minutes before slicing it. This helps your loaf to hold together, if you slice it when it's too warm, it will crumble more;)

To long ferment this recipe, do not add baking soda in with the other dry ingredients… Wait till after it's fermented, then fold it into the batter.

Nutrition

About Juliea

Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.