Easy Sourdough Zucchini Bread - Einkorn

Have some extra sourdough starter or discard? Is your garden overflowing with zucchini? Then this sourdough zucchini bread is going to solve both your problems and fill your kitchen with delicious sourdough smells too!

Step into my kitchen and let's make some sourdough zucchini bread.

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Melt in your Mouth Zucchini Bread

This recipe is a melt-in-your-mouth type of bread. The key to making it is using the sourdough discard OR active sourdough starter. Both should have been souring for at least 24 hours before using. 12 hours is acceptable, but I find the better flavor happens when it has been souring for at least 24 hours.

I have even made this recipe with a cold sourdough starter! The process is the same. As long as it had been souring/fermenting for 24 hours before entering the refrigerator, you are golden to go ahead and use it!

How to Grate Zucchini?

The last step before mixing in your chocolate chips is to grate your zucchini and fold it in.

What is the best way to grate zucchini?

I tend to use my ninja blender, however, if you use a food processor or blender, you will need to press the water out of the zucchini before you fold it into the recipe.

Another easy way to grate zucchini is to simply grate it using a box grater. I like my kitchen aid grater because it comes with a sealable container that attaches to the bottom for mess-free grating!

Tools for this Recipe

You will need a few common kitchen tools for this recipe.

Blender or Box Grater

Mixer Bowl

Rubber Spatula

Bread Loaf Pan (8x4x2.5 inch) (my favorite are silicone)

Ingredients for the Sourdough Zucchini Bread

1 cup (125g), finely grated zucchini - yellow or green works
2 cups sourdough starter or sourdough discard (fermented for at least 24 hours)
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
3 large eggs, room temperature
¾ cup Gentle Sweet
2 tbsp plain Greek yogurt
¾ cup stevia sweetened chocolate chips

Simple Instructions for the Sourdough Bread

Preheat the oven to 375°F.

In a small bowl, stir together the baking powder, baking soda, cinnamon, and salt; set aside.

In a large bowl, beat together eggs, Gentle Sweet, Greek Yogurt, and wet sourdough starter.  

Fold in Zucchini and chocolate chips.

Add the flour mixture to the wet ingredients until combined.  Do not overmix.

Use a rubber spatula to mix in chocolate chips.

Oil a 9"×5" inch loaf pan, then pour in batter.

Bake for 50-55 minutes.

Transfer to a cooling rack and cool before serving.

Storing Zucchini Bread

There are no perishables in this bread therefore you can store it on the countertop for 3-4 days. I like storing mine in my cake container on my countertop. After the 3-4 days I recommend placing it in the refrigerator.

You can freeze this bread. Wrap in plastic wrap and put in a freezer ziplock bag for up to 2 months. The bread does lose a bit of its structure, but the flavor will still be fine after thawing.

Other Sourdough Recipes

Erinkorn sourdough recipes are fun to make and even more fun to share with you! Here are a couple more of our favorites.

Sourdough Cinnamon Rolls

Einkorn Sourdough Pancakes

Apple Breakfast Bake

Continue to Content

Sourdough Zucchini Bread - Einkorn

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Print

Ingredients

• 1 cup (125g),inely grated zucchini - yellow or green works
• 2 cups sourdough starter or sourdough discard (fermented for at least 24 hours)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• 3 large eggs, room temperature
• ¾ cup Gentle Sweet
• 2 tbsp plain Greek yogurt
• ¾ cup stevia sweetened chocolate chips

Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, stir together the baking powde, baking soda, cinnamon, and salt; set aside.
3. In a large bowl, beat together eggs, Gentle Sweet, Green Yogurt, and wet sourdough starter.  Stir in zucchini.
4. Add the flour mixture to the wet ingredients until combined.  Do not overmix.
5. Use a rubber spatula to mix in chocolate chips.
6. Oil a 9"×5" inch loaf pan, then pour in batter.
7. Bake for 50-55 minutes.
8. Transfer to a cooling rack and cool before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Jovial Einkorn Baking Flour | 100% Organic Einkorn Whole Wheat Flour | 100% Whole Grain | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (3 Pack)
• 
  Jovial Einkorn Baking Flour | 100% Organic Einkorn All Purpose Flour | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (2 Pack)
• 
  Lily's Chocolate Chips 
• 
  Gentle Sweet

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 336mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 5g

Online calculators are estimates only. Please use your best judgement when consuming.