Easy Sourdough Discard Zucchini Bread with Walnuts
This sourdough discard zucchini bread is moist without being heavy, and just sturdy enough to slice cleanly without crumbling. Also, it's the perfect way to use up extra starter (and zucchini in the summer months!) while turning simple pantry ingredients into something that feels special. If you've ever had zucchini bread turn out gummy or bland, this version fixes both of those problems.
This recipe was inspired by my love of easy sourdough discard baking, especially quick breads that don't require fermentation timing. If you're looking for a version completely without the discard, I have a "regular" chocolate chip zucchini bread with walnuts recipe on the site too!
If you enjoy this loaf, you might also like this sourdough discard blueberry and lemon quick bread, which is another one of my favorite discard quick breads. Why make life complicated when it can be very simple? 😉
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Quick Look
- Prep Time: 15-20 minutes
- Cook Time: 55-60 minutes
- Total Time: 70-80 minutes
- Servings: 8-10 slices
- Difficulty: Easy
- Baking Method: Oven-baked in a loaf pan
- Best For: Breakfast, snack, brunch, or gift-giving
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Zucchini Bread with Walnuts
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Discard Zucchini Bread with Walnuts
- Other Delicious Recipes
- Easy Sourdough Discard Zucchini Bread with Walnuts
- Need Help Tweaking This Recipe?
- Other Sourdough Discard Recipes You'll Love
- Sourdough Blueberry Cream Scones (Made With Discard)
- Sourdough Discard Banana Muffins with Chocolate Chips
- Sourdough Discard Garlic Knots
Important Ingredients
- Sourdough starter discard adds flavor and moisture.
- Zucchini keeps the bread tender and slightly sweet.
- All-purpose flour gives structure and a soft crumb.
- Sugar balances flavors and helps with browning.
- Eggs bind ingredients and add richness.
- Neutral oil keeps bread moist without strong flavor.
- Walnuts add crunch and nutty depth.
- Cinnamon, baking powder, baking soda, salt spices for warmth and leavening for rise.
See recipe card for quantities.
Substitutions & Variations
- swap neutral oil with melted coconut or light olive oil
- add chocolate chips for a sweeter version
- use half whole wheat flour for a heartier loaf
How to Make Sourdough Discard Zucchini Bread with Walnuts
Step 1: Preheat the oven to 176°C (350°F). Lightly grease a 9 x 5 inch loaf pan.
Grate the zucchini using the large holes of a box grater. Place it in a colander and gently squeeze until it's no longer dripping, but still moist (Image 1).
Step 2: Set aside (Image 2).
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and walnuts (Image 3).
Step 4: In a separate bowl, mix the sugar, eggs, sourdough discard, vanilla, and oil until smooth (Image 4).
Step 5: Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix. Fold in the grated zucchini (Image 5).
Step 6: If the batter feels unusually thick, add 1 tablespoon of milk or yogurt (Image 6).
Step 7: Pour the batter into the prepared pan, filling it no more than about ¾ full (Image 7).
Step 8: Bake for 55-60 minutes (Image 8), or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil after about 45 minutes.
Step 9: Let the bread cool in the pan for 10-15 minutes, then transfer it to a cooling rack. Slice and serve once slightly cooled (Image 9).
Hint: zucchini holds a surprising amount of water, and how much you squeeze it out really matters. You want it damp but not dripping. If it's too wet, the bread can bake up dense. If it's squeezed completely dry, the loaf won't stay as tender. I'd say squeeze until it stops actively dripping, and no more.
Baking Schedule
You can bake the batter right away for a classic, lightly tangy loaf, or cover it and refrigerate overnight if you want a slightly deeper sourdough flavor. If you chill the batter, let it sit at room temperature for about 15 minutes while the oven preheats so it spreads evenly in the pan.
💭Crucial Success Tips
The biggest key to success here is not overmixing the batter. Once the wet and dry ingredients come together, stir just until you no longer see dry flour. Overmixing develops too much gluten and leads to a tough, dense loaf instead of a soft, tender crumb. Also, keep an eye on browning during the last 15 minutes. Every oven runs a little differently, and tenting with foil prevents a dry crust.
Recipe FAQs
Yes. Sourdough discard zucchini bread works perfectly with unfed, inactive starter straight from the fridge. This recipe relies on baking powder and baking soda for lift, not fermentation.
Sourdough discard zucchini bread can turn dense if the batter is overmixed or if the zucchini was too wet. Make sure to gently squeeze excess moisture from the zucchini and mix just until combined.
Absolutely. Sourdough discard zucchini bread freezes very well. Slice the loaf, wrap slices individually, and freeze for quick breakfasts or snacks.
How To Store Sourdough Discard Zucchini Bread with Walnuts
Store baked slices in an airtight container at room temp for 2-3 days. refrigerate for up to 5 days. slices freeze well individually.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried this easy sourdough discard zucchini bread with walnuts or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Easy Sourdough Discard Zucchini Bread with Walnuts
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt fine
- 1½ teaspoons cinnamon ground
- 60 g walnuts chopped
Wet Ingredients
- 220 g zucchini grated
- 200 g sugar
- 2 eggs large
- 130 g sourdough starter discard
- 2 teaspoons vanilla extract
- 100 g neutral-tasting oil
Optional, if batter feels very thick:
- 1 tablespoon milk or yogurt
Instructions
- Preheat the oven to 176°C (350°F). Lightly grease a 9 x 5 inch loaf pan. Grate the zucchini using the large holes of a box grater. Place it in a colander and gently squeeze until it’s no longer dripping, but still moist.
- Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and walnuts.
- In a separate bowl, mix the sugar, eggs, sourdough discard, vanilla, and oil until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix. Fold in the grated zucchini.
- If the batter feels unusually thick, add 1 tablespoon of milk or yogurt.
- Pour the batter into the prepared pan, filling it no more than about ¾ full.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil after about 45 minutes.
- Let the bread cool in the pan for 10-15 minutes, then transfer it to a cooling rack. Slice and serve once slightly cooled.
Notes
- Oil:
You can use any neutral-tasting oil here. I usually even use olive oil, and I don't taste it at all in the finished bread. - Flour:
All-purpose flour works best, but bread flour can be used if that's what you have on hand. The bread might not be as soft. If you're using whole wheat flour, be prepared to add more milk/yogurt - Zucchini Moisture:
Do not over-squeeze the zucchini. If it's too dry, the bread will be dry too. - Long Ferment Option:
After mixing, you can cover the pan and refrigerate the batter overnight. This improves flavor, not rise. Bake straight from the fridge the next day. - Starter:
This recipe is designed for discard, but active starter works just fine.
