Breads

Serving

Sourdough Zucchini Bread

Name: Sourdough Zucchini Bread
Total time: 70 min
Yield: 10 servings
Cuisine: Breads
Ingredients: 1/2 cup vegetable oil; 1 cup white sugar; 3/4 cup packed brown sugar; 2 large eggs; 1/2 cup sourdough starter; 1/2 cup milk; 1 1/2 cups grated zucchini; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 cup raisins; 1/2 cup chopped walnuts

A moist, lightly spiced zucchini loaf with a subtle sourdough tang and sweet raisins.

70 minutes

Serves 10

Snack

25 min prep

39 min cook

Contains common allergens

Egg Dairy Tree nut Wheat

In the app, Listahan checks these against your household automatically.

Instructions

7 steps

1
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, filling it no more than two-thirds full.
2
In a large bowl, whisk together the oil, white sugar, brown sugar, eggs, sourdough starter, and milk until the sugars are well dissolved.
3
Stir in the grated zucchini until evenly distributed.
4
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the zucchini mixture and stir just until blended.
5
Fold in the raisins and walnuts, then pour the batter into the prepared pan.
6
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before turning out onto a rack to cool completely.
7
For best flavor, wrap the loaf and let it mellow overnight before slicing.

Sourdough Zucchini Bread — plated and served — Serving moment. How Sourdough Zucchini Bread looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

59/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 49

Budget-friendly 76

Great leftovers 87

Pantry-friendly 35

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

440

Calories

6 g

Protein

69 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Zucchini bread became an American summer classic in the 1960s and 70s as a clever way to use up the inevitable garden glut of oversized zucchini. The sourdough version is a modern twist that uses leftover starter discard to add tang and tenderness while reducing waste, fitting the home-baking revival of recent years. It marries an old quick-bread idea with the sourdough movement.

Listahan note

This version stirs in sourdough discard for a subtle tang and extra-moist crumb, leaning on grated zucchini and warm spice to keep it tender and flavorful. It treats the discard as a flavor and moisture booster, not as the leavening.

Technique cues

Squeeze the grated zucchini in a towel to remove some water, but leave it slightly moist so the loaf stays tender rather than dry.
Fold the sourdough discard in gently at the end; it adds tang and moisture but should not be beaten, which would toughen the crumb.
Bake low and slow and tent with foil if the top browns early, since the wet zucchini-and-discard batter needs time to set in the center.

Kitchen flow

Parallel prep: Grate and drain the zucchini while the oven preheats and you whisk the dry ingredients, so assembly is fast.
Make-ahead: The batter can rest an hour or overnight in the fridge, which deepens the sourdough tang before baking.
Leftover move: Toast thick slices and spread with cream cheese or butter, or cube and toast for a snack.
Cleanup rhythm: Rinse the grater and discard bowl right away before the batter dries, and line the loaf pan with parchment for an easy release.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

grated zucchini

moisture and bulk

Purpose: Zucchini melts into the batter, adding moisture and a tender crumb without a strong vegetable flavor.

Handling: Grate on the large holes and squeeze out some (not all) of the water.

Adaptation: Grated yellow squash or carrot works similarly, with carrot adding more sweetness.

sourdough discard

tang and moisture

Purpose: The discard adds a gentle sourness and extra tenderness while using up what would be wasted.

Handling: Stir it in unfed and at room temperature, folded in near the end.

Adaptation: Plain yogurt or buttermilk gives a similar tang if you have no discard.

all-purpose flour

structure base

Purpose: Provides the framework that holds the moist, vegetable-laden batter together.

Handling: Whisk with the leavening and spices before folding into the wet mix.

Adaptation: A 1:1 gluten-free blend works; whole wheat adds heartiness with a bit more liquid.

warm spices

flavor

Purpose: Cinnamon and nutmeg give the loaf its cozy, classic quick-bread aroma.

Handling: Whisk into the dry ingredients for even flavor.

Adaptation: Pumpkin pie spice or a touch of cardamom both work.

oil

richness and shelf life

Purpose: Oil keeps the crumb moist for days, longer than butter would in a quick bread.

Handling: Use a neutral oil and whisk it into the wet ingredients.

Adaptation: Melted butter adds flavor; applesauce can replace part of the oil for a lighter loaf.

Technique notes

Line the loaf pan with a parchment sling so the moist loaf lifts out cleanly without sticking.
Let the loaf rest in the pan ten minutes, then cool fully on a rack so the crumb sets before slicing.
Fold in chopped walnuts or chocolate chips if you want texture, tossing them in flour first so they stay suspended.

Ingredient swaps

Gluten-free direction: Use a 1:1 gluten-free flour blend; the zucchini and discard keep it from drying out.
Dairy-free option: Keep it oil-based and skip butter, using dairy-free chocolate chips if adding any.
Lower-sugar direction: Cut the sugar by a quarter and lean on the zucchini and spice, which carry plenty of flavor.

Serve alongside

Whipped cream cheese
Honey butter
Fresh berries
Toasted walnuts
Hot coffee
Iced black tea
Cold milk

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Keep the cooled loaf wrapped at room temperature for three days or refrigerated for up to a week; the oil and zucchini keep it moist. Toast slices to refresh. The loaf freezes well whole or sliced for up to three months and thaws at room temperature.

Equipment

Loaf pan
Box grater
Parchment paper
Wire cooling rack

Make this household-aware

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