This vegan sourdough zucchini bread is delicately sweet, with a moist crumb that's studded with crunchy walnuts. Sourdough discard adds depth and flavor and helps this quick bread rise a mile high.
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Vegan sourdough zucchini bread
From the moment I tasted this vegan zucchini sourdough bread, I've been in dessert heaven. It is one of the most delicious quick breads I've ever made, I daresay even better than my divine vegan zucchini bread. I don't think I'll make zucchini bread any other way ever again.
I first made this bread a few days back when I was looking for a way to use up a monster-zucchini-that-got-away-from-me. Every gardener knows about that one summer squash: the one that grows quietly hidden under the giant zucchini leaves, evading detection until it is large enough to win the prize at a country fair.
I read a tip about using giant zucchini, which can be less flavorful than its smaller, more tender version, in zucchini bread. I'd been wanting to try a sourdough zucchini bread recipe made with sourdough discard for a while, so the stars were perfectly aligned.
Now, I'm in love. The sourdough improves the zucchini bread in so many ways:
- The acids in the sourdough tenderize the gluten, creating a softer, silkier crumb.
- There is baking powder and baking soda in this recipe, but the sourdough helps the bread explode even higher and gives it a wonderful color.
- You get more health benefits from the sourdough, which is probiotic and great for gut health.
This is a quick bread, needing just over an hour to make, and the sourdough taste isn't obvious. It adds depth but no discernible tang. The cinnamon flavors the bread beautifully, and a smidgen of applesauce adds even more moisture to keep the bread tender.
I made this bread with whole wheat flour, but you can substitute all-purpose flour or do a half-and-half mix. While I haven't tried this recipe with gluten-free flour, I think it would work well with a gluten-free all purpose flour. Here's my recipe if you don't already have a gluten-free sourdough starter. You can make this bread nut-free by leaving out the walnuts or substituting them with chocolate chips.
You might also enjoy this recipe for vegan sourdough cinnamon rolls, with the heavenly aroma of cinnamon and so much depth of flavor from sourdough.
Watch how to make vegan sourdough zucchini bread
Recipe card
Vegan Sourdough Zucchini Bread
Video
Ingredients
Dry ingredients
- 2 cups whole wheat flour (or all purpose flour)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
Wet ingredients
- ½ cup sourdough discard
- ½ cup non-dairy milk (I used oat milk)
- ½ cup applesauce
- â…“ cup avocado oil or any neutral oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 300 grams grated zucchini (two packed cups)
- ½ cup walnuts (lightly toasted and chopped)
Instructions
Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Mix wet ingredients
- In another bowl, mix the sourdough discard, non-dairy milk, applesauce, oil, sugar and pure vanilla extract with a spatula.
Make batter
- Add the wet ingredients to the bowl with the flour and use a spatula to fold in the wet ingredients. Scrape the bottom and sides of the bowl to make sure there is no dry flour.
- Stir in the zucchini and the nuts.
Bake sourdough zucchini bread
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Oil a standard loaf pan. Scrape the zucchini bread batter into the loaf pan and smooth down the top.
- Bake the zucchini bread in the oven for 65 to 70 minutes or until a toothpick in the center of the bread comes out clean.
- Cool the loaf pan on a rack for 30 minutes. Unmold the bread and continue to cool on the rack.
Nutrition Information
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Sourdough zucchini bread FAQs
Yes, absolutely. I designed it for use with sourdough discard but an active starter would work just as well.
You don't have to but you can if you want a stronger sourdough flavor. Use active starter and mix the batter without the baking soda and baking powder. Let the batter stand in the fridge overnight. Bring back to room temperature for an hour, mix in ½ teaspoon baking soda, then pour the batter in a loaf pan and bake.
No, zucchini has a soft skin and you don't have to peel it. I never do.
Store the zucchini bread at room temperature for two days, and in the fridge for up to a week. Wrap tightly in freezer-safe wrap and freeze for up to three months. Thaw completely before eating.
Alisa says
Excellent---I used half organic all purpose and half organic whole wheat; reduced sugar to 2/3 and used 1.5 tsp of cinnamon and 1.5 tsp of pumpkin pie spice and extra walnuts as we love them in breads.
Rhonda says
I had to feed my starter so this recipe landed at the perfect time. It is delicious. Best zucchini bread ever!
Vaishali says
Yay!! So happy you made it, Rhonda.
Gina says
The texture of this zucchini bread looks perfect! Wish I weren't afraid of making sourdough (I am a bit afraid, for some reason). My foodie colleagues and I discuss this issue from time to time (there are many of us who feel this way). I want to step up and do it one day. And will keep this recipe, in hope that I can one day try it.
Vaishali says
Hi Gina, I agree it appears a bit intimidating but making a sourdough starter and maintaining one couldn't be easier. I hope you will try one day. This zucchini bread alone is worth starting one. 🙂