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.
Note - The end result of this recipe is a bit doughy, which is exactly how my kids like their zucchini bread. The hydration is a bit higher and as a result you get a wetter sourdough zucchini bread.
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This recipe is a melt-in-your-mouth type of bread. It is a higher-hydration bread, which means it is much more gooey! Personally we sort of like that sometimes! The zucchini provides a lot more water, which makes the end results in much more 'wet'. You can reduce the water content in the sourdough starter to ¼ cup if you prefer a more dry zucchini bread.
I love experimenting with sourdough recipes! Sourdough can be very scientific, but also an art all at the same time. It's okay if you play around with this recipe and tweak it to your needs. Your sourdough starter could be different than mine, or you may want to work with different flours. Those factors most of the time will effect the end result of a sourdough recipe.
Equipment
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 is silicone)
Ingredients
Sourdough Starter
- Einkorn Discard
- Water
- Butter
- Einkorn Flour (I used all-purpose)
Remaining Ingredients
- Grated zucchini - yellow or green works
- Baking powder
- Baking soda
- Tsp cinnamon
- Tsp salt
- Large eggs, room temperature
- Gentle Sweet
- Greek yogurt
- Stevia sweetened chocolate chips
Simple Instructions
Hint: make sure you let your sourdough starter ferment for at least 7 hours to get the benefits of the sourdough process.
The night before combine the starter ingredients in a bowl. The mixture will be sticky. Cover and let sit overnight or for at least 7 hours.
The next morning 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 or mixer, beat together eggs, Gentle Sweet, Greek Yogurt. Stir in zucchini. Add the sourdough mixture to the wet ingredients until combined. Do not overmix. Sprinkle in baking powder, baking soda, cinnamon, and salt.
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.
FAQ
How do you 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!
Storage
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
Einkorn sourdough recipes are fun to make and even more, fun to share with you! Here are a couple more of our favorites.
Looking for other recipes like this? Try these:
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!
Ingredients
Sourdough Starter
- ½ cup sourdough discard
- ½ cup water
- ½ cup melted butter
- 2 cups all-purpose einkorn flour
Remaining Ingredients
- 1 cup (125g),inely grated zucchini - yellow or green works
- 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
- The night before combine the starter ingredients in a bowl. The mixture will be sticky. Cover and let sit overnight or for at least 7 hours.
- The next morning 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 or mixer, beat together eggs, Gentle Sweet, Greek Yogurt. Stir in zucchini.
- Add the sourdough mixture to the wet ingredients until combined. Do not overmix. Sprinkle in baking powder, baking soda, cinnamon, and salt.
- 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.
Notes
The outcome of this bread is more 'doughy' than normal. We personally love it this way, especially with the chocolate chips!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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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
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Gentle Sweet
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 67mgSodium: 375mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 5g
Online calculators are estimates only. Please use your best judgement when consuming.
Will this work with other flours for the starter? Newbie here. 🙂
Absolutely! Any sourdough starter will work.