The Best Sourdough Zucchini Bread | Easy and Long Fermented

With zucchini season coming to an end, I want to take the time to make some sourdough zucchini bread before they are all gone! This bread is long fermented and makes a wonderfully sweet, moist, and delicious loaf!

We always get a ton of zucchini in the summer and almost as fast as it starts it’s over. This recipe is the perfect way to use up extra zucchini.

It’s the best sourdough zucchini bread I’ve had and it’s easy to make!

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If you’ve been here long, you know that I love my sourdough! Every recipe I have made in the past, I try to adapt to sourdough. Sweet bread is so much better with sourdough!

When you have a ton of zucchinis, shredding them and using them in breads and muffins is a great way to use up several. You can make a few loaves of this bread and freeze them for a later time to enjoy!

This sourdough zucchini bread recipe is one of many quick bread recipes that can be adapted to sourdough. The sourdough adds a depth of flavor you will just love! It also uses simple ingredients that are easy to find.

What I love about this recipe is that it is a long fermented recipe. What that means is that the sourdough starter and flour are allowed to sit for 8-24 hours.

This process breaks down the phytic acid on the flour which can be hard to digest for some people. My preference is if it’s not long fermented, I use ancient wheat which is easier to digest on it’s own.

I also prefer to grind my own wheat berries into flour. This ensures the highest nutritional value and the process of long fermenting the whole grain flour makes those nutrients more bioavailable. This is the great thing about sourdough and freshly milled flour used together.

The health benefits of sourdough and freshly milled flour are many and I highly recommended researching the topic.

For this recipe you will need

Flour

You can use all purpose flour, bread flour, or freshly milled flour. I like to grind my own wheat for fresh flour.

The grain mill I use is here: Nutrimill Grain Mill

Sourdough Starter

Use active sourdough starter for best results. This recipe is long fermented and relies on the sourdough starter to ferment the batter.

Active starter is starter that has been fed in the last 24 hours and is bubbly.

Honey

I use a raw honey for this recipe.

Sugar

Use a good quality raw cane sugar if possible.

Eggs

Olive oil

I prefer using an organic olive oil. You can substitute melted butter or coconut oil.

Grated Zucchini

Grate the zucchini with a box grater or with the grating disc of a food processor.

Salt

Walnuts (optional)

Walnuts are optional but they add a nice crunch to the soft bread!

Vanilla Extract

For a fun variation add 1 cup chocolate chips

Step By Step Instructions for making Sourdough Zucchini Bread

The night before you want to make this, put flour in a large mixing bowl. Add the wet ingredients of the starter, oil, and honey. Mix well and cover. Allow to ferment at room temperature for 8-24 hours on the counter.

You can also put this batter in the fridge for an extended fermentation time. The fridge will slow the process down and make it easily adapted to your schedule.

The next morning, grate the zucchini. Add the grated zucchini to a colander and add a pinch of salt. Allow it to sit to remove excess water before adding to the recipe.

Add all other ingredients. Mix well. You can use a hand mixer if you want to make it easier.

Lightly grease and flour or add a piece of parchment paper to a 1 pound loaf pan. Pour the mixture in the pan.

Allow to rise for 30 minutes to an hour, covered, prior to baking.

Preheat the oven to 350 degrees F.

Bake in preheated oven for 1 hour or until a toothpick comes out clean. The top should be golden brown.

Transfer to a wire rack and allow to cool completely before slicing.

Store on counter in an airtight container for up to 3 days.

If freezing, allow to cool completely on a cooling rack and place in a freezer bag before placing in the freezer for up to 6 months.

For another zucchini sourdough recipe, try my sourdough zucchini fritters: https://therosehomestead.com/easy-sourdough-discard-zucchini-fritters/

For my sourdough banana bread recipe, click here: https://therosehomestead.com/sourdough-banana-bread/