Moist Sourdough Zucchini Bread with Lemon

Baked sourdough zucchini bread on a cooling rack in a loaf pan.

Moist Sourdough Zucchini Bread with Lemon

My sourdough zucchini bread is an easy bowl and spoon recipe that uses sourdough discard and 2 cups of fresh zucchini for an incredibly moist, tender loaf. Best of all, there's no squeezing required! The extra moisture from the zucchini helps create an ultra-moist, lofty crumb. Finished with lemon zest, vanilla, cinnamon, and a crunchy sugar crust, it's the perfect way to enjoy summer zucchini.

*NOTE* Temperature Decrease: The oven is preheated to 425°F. Once the bread is placed inside the oven, the temperature is turned down to 350°F. The initial high heat helps create good oven spring. Once in the oven, the temperature is reduced, allowing the bread to bake through slowly while creating a golden brown crust.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword Sourdough Zucchini Bread

Prep Time 20

Cook Time 1 5

Rest Time 15

Total Time 1 40

Servings - 10 Slices (one loaf)

Calories 296kcal

Author Traci York

Ingredients

Dry Ingredients:

1 1/2 cups (215 grams) All Purpose Flour
2 teaspoons Ground Cinnamon
3/4 teaspoon Fine Sea Salt
1 1/4 teaspoon Baking Soda

Wet Ingredients

2 Large Eggs *room temperature
1/3 cup + 1 tablespoon (85 grams) Light Brown Sugar packed
1/3 cup + 1 tablespoon (90 grams) Organic Cane Sugar
2 teaspoons Vanilla Extract
2 teaspoons Lemon Zest from about 2 large lemons
1/2 cup (110 grams) Melted Coconut Oil warm to touch (about 100 F) unrefined, or use canola oil (105 grams)
1/2 cup (140 grams) Sourdough Discard 100% hydration
2 cups (310 grams) Shredded Zucchini on the large holes of a box grater (coarse), unsqueezed. from about 2 medium zucchini (12.5 ounces / 354 grams)
1 1/2 -2 tablespoons Turbinado or Raw Sugar optional, for finishing the top

Instructions

Mix the Dry Ingredients

In a medium mixing bowl, whisk the flour, cinnamon, salt and baking soda. Set aside.

Mix the Wet Ingredients

In a large mixing bowl, add the eggs, brown sugar, cane sugar, vanilla, lemon zest and last, warm coconut oil. Whisk until smooth and emulsified.
To the bowl, whisk in the sourdough discard until no discard streaks remain.

Mix the Batter

Add the dry ingredients to the wet ingredients all at once. Use a wood spoon to gently fold the ingredients together until no dry patches of flour remain. The batter will become stiffer as you mix (don't worry!), if using coconut oil. If using canola, the batter will be loose.
Set a timer and rest the batter for 15-20 minutes at room temperature.

Get Ready to Bake

Meanwhile, arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius).
Thoroughly coat a 9 x 5 inch (23 x 13 centimeters) loaf pan (this is the pan I use - affiliate link) with coconut oil, or mild olive oil – get the corners good! Optionally line the pan with parchment for easy release and removal. Set aside.

Add the Zucchini & Pan

To the mixing bowl, add the grated zucchini and any juices. Use a wood spoon to mix, folding, pressing and smearing the batter until the zucchini is incorporated throughout. It will seem like a lot of zucchini as you mix, but the batter will loosen and the zucchini will become evenly distributed.
Scrape the batter into the prepared loaf pan. Using an offset spatula, smooth the top evenly. Sprinkle the top with raw sugar, if using.

Bake

Place the pan into the 425 Fahrenheit (218 Celsius) preheated oven, then reduce the heat to 350 Fahrenheit (180 Celsius). Bake for 65-75 minutes. I never tent this bread with aluminum foil, but if your bread is getting *too* dark, feel free to tent it at about 50 minutes.
The zucchini bread is done when a toothpick comes out clean (a few dry crumbs are okay) inserted top center, and is dark golden brown. An instant read food thermometer (affiliate link) will read between 190-195 Fahrenheit when done.
Transfer to a cooling rack for 15 minutes. Tap the pan against the counter, and gently turn out onto the cooling rack. If the bread is sticking to the pan, use a pairing knife around the edges to ease the sides. Cool completely.

Store

Store at room temperature in a covered container for up to four days. Its flavor deepens and the crust softens on day two.
To freeze: freeze slices in a single layer on a parchment lined sheet pan. Once frozen, transfer slices to a lidded container or freezer bag for up to two weeks. Sliced zucchini bread can go from freezer to toaster, double toasted if the slice is thick.

Notes

*Room Temperature Eggs: remove straight from the refrigerator and soak in warm water for about 5-10 minutes.

Recipe adapted from my Sourdough Discard Banana Bread.

Estimated nutrition is for one slice from a loaf with 9 pieces.

Nutrition