25+ Delicious Sourdough Zucchini Bread Recipes to Bake Today

Zucchini bread has long been a beloved staple in many kitchens, celebrated for its moist texture and the ability to incorporate a nutritious vegetable into a delightful baked good.

When you combine this classic recipe with the tangy, rich flavor of sourdough, you elevate the experience to a whole new level.

Sourdough zucchini bread not only boasts a unique taste but also offers the health benefits of fermented bread, making it a great choice for those looking to enjoy wholesome treats.

In this collection, we present over 25 tantalizing sourdough zucchini bread recipes that cater to a variety of tastes and dietary preferences.

From sweet variations loaded with chocolate and nuts to savory options packed with herbs and cheese, there’s something for everyone.

Whether you’re an experienced baker or just starting your sourdough journey, these recipes will inspire you to experiment and create your own delicious loaves.

Get ready to savor the delightful combination of zucchini and sourdough in ways you’ve never imagined!

25+ Delicious Sourdough Zucchini Bread Recipes to Bake Today

As you explore these 25+ sourdough zucchini bread recipes, you’ll discover just how versatile this ingredient can be.

Each recipe brings its unique flavor and texture, allowing you to enjoy zucchini in a whole new light.

Whether you opt for a classic sweet loaf to pair with your morning coffee or a savory creation for a satisfying snack, the possibilities are endless.

Baking with sourdough is not only a way to connect with a rich culinary tradition but also a fantastic opportunity to nourish your body and soul.

So, roll up your sleeves, gather your ingredients, and embark on a baking adventure that celebrates the delicious fusion of sourdough and zucchini.

Your kitchen is about to become a hub of delightful aromas and satisfying flavors!

Classic Sourdough Zucchini Bread

This Classic Sourdough Zucchini Bread brings together the earthiness of zucchini and the subtle tanginess of sourdough, creating a moist, dense loaf perfect for any occasion. With simple ingredients and an easy-to-follow process, this bread is a delightful blend of healthy and hearty.

Ingredients:

• 1 cup sourdough starter (fed or discard)
• 1 cup shredded zucchini (squeezed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 1 cup sugar (or substitute with honey for natural sweetness)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large mixing bowl, combine the sourdough starter, zucchini, vegetable oil, eggs, and vanilla extract until well-blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
4. Blend and Add Extras: Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. If using, gently fold in walnuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Classic Sourdough Zucchini Bread is a delicious, versatile treat, ideal for breakfast or an afternoon snack. The earthy tones of zucchini and subtle sourdough tang make it unique, while the moist, dense texture will make it a family favorite. Enjoy a slice warm with butter or as is!

Chocolate Chip Sourdough Zucchini Bread

Chocolate and zucchini might sound unusual together, but this Chocolate Chip Sourdough Zucchini Bread shows just how amazing the combination can be. The sourdough adds a touch of tang, complementing the chocolate perfectly for a soft, moist, and flavorful bread.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 ½ cups shredded zucchini (squeezed to remove moisture)
• 1 ½ cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup chocolate chips

Instructions:

1. Prepare and Preheat: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Combine Wet Ingredients: In a large bowl, mix together the sourdough starter, zucchini, oil, eggs, and vanilla extract until smooth.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Blend and Add Chocolate Chips: Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Bake: Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.

This Chocolate Chip Sourdough Zucchini Bread is a luscious, dessert-style bread that balances the richness of chocolate with the slight sour tang from the sourdough. It’s the perfect indulgence for a chocolate lover who appreciates unique, wholesome flavors. Serve it with a dusting of powdered sugar for a beautiful finish.

Walnut & Cinnamon Sourdough Zucchini Bread

This Walnut & Cinnamon Sourdough Zucchini Bread is bursting with warm, comforting flavors. Perfectly balanced with a light sourdough taste and the crunch of walnuts, this bread is a cozy treat that feels just right for any time of day.

Ingredients:

• 1 cup sourdough starter (active or discard)
• 1 cup shredded zucchini (pressed to remove excess liquid)
• 1 ½ cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, mix the sourdough starter, zucchini, vegetable oil, eggs, and vanilla until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
4. Combine and Add Nuts: Gently fold the dry mixture into the wet mixture until just combined. Fold in the walnuts.
5. Bake: Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Let the bread cool for 10 minutes in the pan, then transfer it to a cooling rack.

The Walnut & Cinnamon Sourdough Zucchini Bread is a beautiful blend of nutty, spiced goodness with a hint of sourdough flavor. It’s versatile and pairs wonderfully with a morning coffee or evening tea. Enjoy the comforting warmth of cinnamon and the crunch of walnuts in every bite!

Lemon Poppy Seed Sourdough Zucchini Bread

Lemon Poppy Seed Sourdough Zucchini Bread offers a fresh, zesty take on traditional zucchini bread. The lemon brightens the flavor profile, while the poppy seeds add a delightful crunch. Combined with the mild tang of sourdough, this loaf is a perfect balance of tart and savory.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 3/4 cup sugar
• Zest of 1 lemon
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds
• Optional: 1 tbsp lemon juice for extra zest

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, vanilla extract, and lemon zest. If using, add lemon juice for an extra citrus boost.
3. Combine Dry Ingredients: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
4. Blend: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.

Lemon Poppy Seed Sourdough Zucchini Bread is the perfect blend of light, fresh lemon with the unique taste of sourdough. This bread is an ideal treat to enjoy in the spring and summer, and it makes a beautiful gift as well. Serve it with a light glaze or a sprinkle of powdered sugar for a special touch!

Carrot and Sourdough Zucchini Bread

For a unique twist, Carrot and Sourdough Zucchini Bread combines the flavors of carrot cake with zucchini bread. The added shredded carrots add sweetness and color, while the sourdough provides an unexpected depth of flavor. This bread is perfect for those who love a hearty, slightly spiced loaf.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 3/4 cup shredded zucchini (squeezed to remove excess moisture)
• 3/4 cup shredded carrot
• 1 ½ cups all-purpose flour
• 1/2 cup brown sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• Optional: 1/4 tsp ground ginger, 1/4 cup raisins, or chopped nuts

Instructions:

1. Prepare and Preheat: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Combine Wet Ingredients: In a large bowl, mix together the sourdough starter, zucchini, carrot, oil, eggs, and vanilla extract.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. If desired, add ground ginger for extra warmth.
4. Combine and Add Mix-Ins: Gradually fold the dry mixture into the wet mixture, stirring until just combined. Fold in optional raisins or nuts if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

The Carrot and Sourdough Zucchini Bread is a wholesome, flavorful loaf with a delightful texture from the shredded carrot. This bread is ideal for breakfast or as a midday snack and pairs wonderfully with a bit of cream cheese or butter. It’s a delicious, nutritious way to enjoy classic flavors with a sourdough twist.

Maple Glazed Sourdough Zucchini Bread

Maple Glazed Sourdough Zucchini Bread combines the earthy tones of zucchini with a hint of sweetness from pure maple syrup. The sourdough starter gives it a mild tang, while a smooth maple glaze adds an irresistible finish. This bread is perfect for fall or any cozy occasion.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup pure maple syrup
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• Optional: 1/2 cup chopped pecans or walnuts

Maple Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp pure maple syrup (adjust for consistency)
• Pinch of salt

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, vanilla extract, and maple syrup until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Blend and Add Pecans: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chopped pecans or walnuts.
5. Bake: Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Glaze: While the bread cools, whisk together powdered sugar, maple syrup, and a pinch of salt until smooth.
7. Cool and Glaze: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the maple glaze over the top once the bread has cooled.

Maple Glazed Sourdough Zucchini Bread is a delightful treat for cool weather, as it pairs beautifully with a hot cup of tea or coffee. The maple glaze adds a luxurious sweetness to each slice, complementing the tang of sourdough. Enjoy this bread as a dessert or a sweet breakfast option to brighten your day.

Orange Cranberry Sourdough Zucchini Bread

Orange Cranberry Sourdough Zucchini Bread combines the tart sweetness of cranberries with bright, citrusy notes of orange zest, balanced with the subtle tang of sourdough. This bread is refreshing yet hearty, making it a perfect morning treat or afternoon snack.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (squeezed to remove moisture)
• 1 ½ cups all-purpose flour
• 3/4 cup sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried cranberries (or fresh if in season)
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large mixing bowl, combine the sourdough starter, zucchini, oil, eggs, vanilla extract, and orange zest until well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Blend and Add Extras: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Gently fold in cranberries and walnuts if using.
5. Bake: Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

Orange Cranberry Sourdough Zucchini Bread is a refreshing twist that combines tart cranberries and zesty orange with the subtle flavor of sourdough. This bread is perfect for winter holidays or any time you crave a bright, uplifting treat. Enjoy it warm with a bit of cream cheese for a festive feel!

Coconut Almond Sourdough Zucchini Bread

This Coconut Almond Sourdough Zucchini Bread is a tropical-inspired loaf with a delicious crunch and a rich, moist texture. The coconut brings a natural sweetness, while the almonds add a lovely nutty flavor. It’s an excellent choice for those who love a bit of texture and a mild, exotic taste in their bread.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup sugar or coconut sugar
• 1/3 cup coconut oil (or melted butter)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup sliced almonds

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, coconut oil, eggs, and vanilla extract until well mixed.
3. Combine Dry Ingredients: In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Blend and Add Coconut and Almonds: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Fold in the shredded coconut and sliced almonds.
5. Bake: Pour the batter into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Coconut Almond Sourdough Zucchini Bread is a delightful twist with tropical flavors and a satisfyingly crunchy texture. The combination of coconut and almonds brings a subtle sweetness and nutty depth that’s perfect for enjoying with a cup of coffee or tea. This bread feels like a mini-vacation in every slice!

Spiced Chai Sourdough Zucchini Bread

For a warm and fragrant loaf, Spiced Chai Sourdough Zucchini Bread infuses the comforting flavors of chai with the heartiness of zucchini and sourdough. This bread is perfect for cozying up with on cool evenings, with spices that make each slice taste like a hug in bread form.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup brown sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• Optional: 1/4 cup chopped pecans or raisins

Instructions:

1. Prepare and Preheat: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, and vanilla extract until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
4. Blend and Add Mix-Ins: Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Add pecans or raisins if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Spiced Chai Sourdough Zucchini Bread is a warming, spiced delight perfect for cooler days. With the aromatic spices of chai tea in each bite, this bread is wonderful to enjoy with a warm drink or as a breakfast option with butter or cream cheese. It’s a cozy, inviting bread you’ll want to make again and again!

Chocolate Hazelnut Sourdough Zucchini Bread

This Chocolate Hazelnut Sourdough Zucchini Bread is a luscious, dessert-style bread that pairs the richness of chocolate with the nutty flavor of hazelnuts. The zucchini adds a moist texture without overpowering the chocolate, making this bread perfect for a decadent breakfast or a sweet treat.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped hazelnuts
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, and vanilla extract until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Blend and Add Mix-Ins: Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Fold in the hazelnuts and chocolate chips if desired.
5. Bake: Pour the batter into the loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.

Chocolate Hazelnut Sourdough Zucchini Bread is a perfect balance of rich chocolate flavor with the nutty crunch of hazelnuts. This decadent bread can easily serve as a dessert or a luxurious brunch item, especially when paired with a dollop of whipped cream or a dusting of powdered sugar.

Honey Lavender Sourdough Zucchini Bread

This Honey Lavender Sourdough Zucchini Bread is an aromatic, lightly sweetened bread with a hint of floral lavender that adds a unique twist. Paired with honey, the lavender creates a subtle, fragrant flavor that’s both calming and delightful.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup honey
• 1/3 cup melted coconut oil or vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp dried culinary lavender buds, ground or finely chopped
• Optional: 1/4 cup sliced almonds for garnish

Instructions:

1. Prepare and Preheat: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, honey, oil, eggs, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground lavender.
4. Blend and Add Garnish: Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the loaf pan, sprinkle with sliced almonds if using, and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Honey Lavender Sourdough Zucchini Bread is a gentle, floral-infused bread that’s perfect for an afternoon tea or a calm start to your day. The lavender and honey add an elegant touch to the tangy sourdough base, creating a soft, aromatic loaf that’s as beautiful as it is delicious.

Apple Cinnamon Sourdough Zucchini Bread

Apple Cinnamon Sourdough Zucchini Bread combines the classic flavors of apple and cinnamon with a touch of sourdough tang. It’s a warm, comforting loaf with a cozy aroma that fills the kitchen, perfect for autumn or any time you crave something sweet and spiced.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove moisture)
• 1 medium apple, peeled and diced
• 1 ½ cups all-purpose flour
• 3/4 cup brown sugar
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, and vanilla extract until well mixed.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Blend and Add Apples and Nuts: Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Fold in the diced apples and nuts if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.

Apple Cinnamon Sourdough Zucchini Bread is a cozy, homey loaf that’s perfect for enjoying in the fall, with the warm flavors of apple and cinnamon filling each bite. This bread is ideal for breakfast or a comforting dessert and pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce.

Savory Herb and Cheese Sourdough Zucchini Bread

Savory Herb and Cheese Sourdough Zucchini Bread is a delightful twist on traditional zucchini bread. Infused with fresh herbs and loaded with cheese, this savory bread is perfect for sandwiches, alongside soups, or simply toasted and slathered with butter.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1/4 cup olive oil
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp dried Italian herbs (or 1 tbsp fresh herbs like thyme, rosemary, or basil)
• Optional: 1/4 cup chopped sun-dried tomatoes or olives for added flavor

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, eggs, and olive oil until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and dried herbs.
4. Blend and Add Cheese: Gradually fold the dry mixture into the wet ingredients until just combined. Stir in the shredded cheese and sun-dried tomatoes or olives if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Savory Herb and Cheese Sourdough Zucchini Bread is a versatile loaf that can elevate any meal. The combination of zucchini, herbs, and cheese creates a rich flavor profile that pairs wonderfully with salads or soups, making it a perfect addition to your lunch or dinner table. Enjoy it fresh out of the oven or toasted with a spread of your choice!

Peanut Butter Banana Sourdough Zucchini Bread

Peanut Butter Banana Sourdough Zucchini Bread is a deliciously nutty and sweet loaf that brings together the creamy flavor of peanut butter with the natural sweetness of bananas and the moisture of zucchini. This hearty bread is great for breakfast or as an energizing snack.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove moisture)
• 1 ripe banana, mashed
• 1 ½ cups all-purpose flour
• 1/2 cup peanut butter (smooth or crunchy)
• 3/4 cup sugar (or maple syrup)
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup chocolate chips or chopped peanuts for added texture

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, mashed banana, peanut butter, oil, eggs, and vanilla extract until well mixed.
3. Combine Dry Ingredients: In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Blend and Add Extras: Gradually fold the dry mixture into the wet ingredients until just combined. If desired, stir in chocolate chips or chopped peanuts.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Peanut Butter Banana Sourdough Zucchini Bread is a wholesome, satisfying loaf that is perfect for busy mornings or an afternoon snack. The combination of flavors and textures makes it a delightful treat that the whole family will enjoy. Serve it plain, or add a drizzle of honey or a smear of peanut butter for an extra indulgence!

Matcha Green Tea Sourdough Zucchini Bread

This Matcha Green Tea Sourdough Zucchini Bread is a vibrant and nutritious twist on classic zucchini bread. The earthy flavor of matcha, combined with the moisture from zucchini, creates a uniquely delicious loaf that’s perfect for those looking to try something new and healthy.

Ingredients:

• 1 cup sourdough starter (discard or active)
• 1 cup shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp matcha green tea powder
• Optional: 1/4 cup white chocolate chips for a sweet touch

Instructions:

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, zucchini, oil, eggs, sugar, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt.
4. Blend and Add Extras: Gradually fold the dry mixture into the wet ingredients until just combined. If desired, fold in white chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Matcha Green Tea Sourdough Zucchini Bread is a visually stunning and healthful option that offers the unique flavor of matcha combined with the moistness of zucchini. It’s a fantastic way to enjoy the benefits of green tea in a delicious format. Serve it as a breakfast option or a light afternoon snack, and enjoy the boost of energy it provides!

Note: More recipes are coming soon!