This moist sourdough zucchini bread recipe is perfectly sweet and super easy to make! Makes 2 loaves.
This perfectly sweet and moist this sourdough zucchini bread is my best yet… And I’ve been baking zucchini bread for over 20 years!
If you’re like me, and have a ton of zucchini coming out of the garden… This is the perfect recipe to help use it up, and get kids to eat it!
It’s made with pantry staple ingredients and fresh grated zucchini. Comes together quickly and bakes for 50 minutes for 2 perfectly moist (never dry) zucchini bread!
With this recipe you have the option to long ferment the dough or bake right away… Either way you decide to do it, You end up with TWO perfectly moist sourdough zucchini bread loaves! Perfect to enjoy one loaf and share the other!
Simple Sourdough Zucchini Bread Ingredients
Dry 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
Wet Ingredients:
- 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
How to make perfectly Moist Sourdough Zucchini Bread
This is a super simple recipe… First, butter 2 loaf pans really well, especially in the corners. Preheat your oven to 350 degrees (If baking right away.) And move the oven rack to the middle position.
Next, Mix all the dry ingredients in a large mixing bowl: flour, sugar, baking soda, salt and ground cinnamon. Whisk till well combined. ***If you want to do a long ferment with this batter, OMIT the baking soda at this step.***
In a medium mixing bowl combine all your wet ingredients: oil, eggs, shredded zucchini, and vanilla extract. Whisk till well combined.
Pour your wet ingredients into your flour mixture and use a rubber spatula to fold together till all the dry ingredients are mixed into the wet ingredients.
If you are long fermenting your sourdough zucchini bread, cover this batter with plastic wrap and refrigerate for 4-12 hours. Then, add the baking soda and use a rubber spatula to fold it into the batter till well combined.
Baking Sourdough Zucchini Bread
Pour batter into 2 buttered loaf pans 8.5 x 4.5 (9×5 works too) inch loaf pans.
Place on the middle rack in a 350 degree F preheated oven.
Bake for 50 minutes, or till a toothpick inserted in the middle comes out clean.
Let your zucchini bread loaves cool for 15 minutes before slicing… And Enjoy!
Recipe Card
If you try this recipe… I’d really appreciate a rating or review on the recipe card or in the comments below;) Thank You!
Moist Sourdough Zucchini Bread Recipe
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)
- 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, the 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!
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