11 Moist Sourdough Discard Zucchini Bread to Use Garden Extras

You have a garden full of zucchini and a fridge jar of sourdough discard begging to be useful. Imagine turning those extras into a lineup of moist, flavor-packed loaves that make your kitchen smell like warm spice and butter. These 11 Moist Sourdough Discard Zucchini Bread recipes use the sourdough discard to boost texture, add tang, and reduce waste.

Inside you’ll find classic loaf recipes, a chocolate-studded version, citrus-bright variations, nutty and oat-forward options, and a few twisty flavor combos. Each recipe lists clear ingredients, exact measurements, honest baking times, and step-by-step directions so you can bake confidently. You’ll also get serving ideas, storage tips, and small troubleshooting notes.

Whether you’re a sourdough hobbyist or a home baker with garden extras, these moist sourdough discard zucchini bread recipes will inspire weekday breakfasts, cozy snacks, and giftable loaves. Pin the ones you love and grab a grater—your next loaf is waiting.

1. Moist Sourdough Discard Zucchini Bread — Classic Loaf

This classic loaf highlights the tang and tenderness the discard brings. The crumb is moist and slightly dense, with sweet cinnamon notes and delicate zucchini flecks. It’s a go-to for weekday breakfasts, school lunches, or a simple afternoon treat. You’ll love how the sourdough discard deepens flavor without heaviness. Expect warm, spiced aromas and a slice that stays soft for days.

Prep: 15 minutes | Cook: 55 minutes | Makes: 1 standard loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, packed (about 1 medium zucchini)
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Grate zucchini and squeeze lightly to remove excess moisture. Set aside.
3. In a large bowl, whisk sourdough discard, oil, eggs, sugar, and vanilla until smooth.
4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
5. Fold dry ingredients into wet just until combined. Do not overmix.
6. Stir in grated zucchini and walnuts until evenly distributed.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake 50–60 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs and edges are golden.
9. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve It

Serve slices warm with a pat of butter or cream cheese. Top with a drizzle of honey and a sprinkle of chopped walnuts for crunch. Pair with coffee or a mild black tea. Store tightly wrapped at room temperature for 2 days, or refrigerate up to 5 days. Freeze sliced portions for up to 3 months; thaw overnight in the fridge.

2. Honey-Spiced Sourdough Discard Zucchini Bread with Walnuts

This honey-spiced loaf adds warm spice and floral sweetness. Honey replaces some sugar for a deeper, caramel note. The walnuts add crunch against the moist crumb made tender by sourdough discard. It’s a comfort loaf for cooler mornings or a tea-time treat. Expect a fragrant mix of cinnamon, nutmeg, and toasted nuts.

Prep: 15 minutes | Cook: 55 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed dry
• 1/3 cup honey, warmed slightly
• 1/3 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan and grease lightly.
2. Grate zucchini and press between paper towels to remove excess water.
3. Whisk together discard, honey, brown sugar, oil, and eggs until smooth.
4. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Mix dry ingredients into wet until just combined.
6. Fold in zucchini and toasted walnuts gently.
7. Transfer batter to pan and smooth the top.
8. Bake 50–60 minutes, testing with a toothpick; it should come out with a few moist crumbs.
9. Let cool in pan 10 minutes, then remove to rack to cool fully.

How to Serve It

Slice and drizzle with extra honey. Add a smear of mascarpone for richness. Serve alongside chai or milky coffee. Keep covered at room temperature for up to 3 days, or refrigerate up to 5 days. Toast slices briefly to revive texture before serving.

3. Lemon-Scented Sourdough Discard Zucchini Bread with Poppy Seeds

This lemon poppy seed loaf brightens the zucchini base with citrus tang. The sourdough discard keeps the crumb moist while lemon zest and a light glaze lift the flavor. It’s light, slightly tangy, and perfect for brunch or a sunny picnic. You’ll notice a delicate crunch from poppy seeds and a fresh lemon aroma.

Prep: 20 minutes | Cook: 50 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed dry
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp lemon juice
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 2 tbsp poppy seeds
• For glaze: 1 cup powdered sugar + 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Squeeze grated zucchini to remove excess moisture and set aside.
3. Whisk discard, both sugars, oil, eggs, lemon zest, and lemon juice until smooth.
4. Whisk together flour, baking soda, and salt in another bowl.
5. Fold dry ingredients into wet just until combined.
6. Stir in zucchini and poppy seeds.
7. Bake 45–55 minutes, or until toothpick comes out clean and top is golden.
8. Mix glaze ingredients until smooth. Drizzle over loaf once it’s cooled slightly but still warm.
9. Cool completely on a wire rack before slicing.

How to Serve It

Serve thin slices with a dollop of Greek yogurt or ricotta. Garnish with extra lemon zest and a sprinkle of poppy seeds. Pairs well with Earl Grey or green tea. Store glazed loaf in an airtight container for 3 days at room temperature or refrigerate up to 5 days.

4. Moist Sourdough Discard Zucchini Bread with Chocolate Chips

This chocolate chip version is a crowd-pleaser that keeps the loaf moist and tender. Sourdough discard adds subtle tang that pairs surprisingly well with chocolate. The chips melt into pockets of rich sweetness against the mellow zucchini base. It’s ideal for kids, bake sales, or dessert-for-breakfast moments.

Prep: 15 minutes | Cook: 55 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, lightly squeezed
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan.
2. Grate zucchini and pat to remove extra moisture.
3. In a large bowl, whisk discard, oil, sugar, eggs, and vanilla until smooth.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Fold dry into wet gently until just combined.
6. Fold in zucchini, chocolate chips, and pecans if using.
7. Pour batter into pan and smooth top.
8. Bake 50–60 minutes until a toothpick comes out with a few moist crumbs.
9. Cool in pan 10 minutes, then on a rack. Let chips set before slicing.

How to Serve It

Serve slightly warm so chips are gooey. Add a smear of peanut butter for richness. Pairs with cold milk or espresso. Store tightly wrapped at room temperature for 2–3 days, refrigerate up to 5 days, or freeze slices for up to 3 months.

5. Oat & Honey Moist Sourdough Discard Zucchini Bread

This oat-forward loaf adds chew and wholesome texture. Sourdough discard keeps the crumb moist while oats add body. Honey and a touch of brown sugar bring warm sweetness. It’s a great choice for a hearty breakfast or lunchbox treat. Expect a toasty oat aroma and a slightly denser, satisfying bite.

Prep: 20 minutes | Cook: 55 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed dry
• 1/3 cup honey, warmed
• 1/3 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 cup rolled oats (plus 2 tbsp for topping)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 cup milk (or plant milk)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Combine discard, honey, brown sugar, oil, and eggs in a bowl.
3. Stir in milk and grated zucchini.
4. In another bowl, mix flour, oats, baking soda, salt, and cinnamon.
5. Fold dry ingredients into wet until just combined.
6. Pour batter into pan and sprinkle with 2 tbsp oats.
7. Bake 50–60 minutes, until a toothpick is mostly clean and top is golden.
8. Let cool in pan 10 minutes, then finish cooling on rack.
9. If loaf is very moist in center, tent loosely with foil and rest 10–15 minutes to finish setting.

How to Serve It

Slice and toast lightly for a crunchier edge. Spread with butter or almond butter and a drizzle of honey. Pair with yogurt and fresh berries. Store cooled loaf in an airtight container for 3 days, or freeze slices for meal prep.

6. Spiced Pumpkin-Sour Sourdough Discard Zucchini Bread

This fall-inspired loaf blends pumpkin puree with grated zucchini for ultra-moist texture. The sourdough discard adds a pleasant tang that balances warm spices. Expect cinnamon, ginger, and clove notes with a soft, tender crumb. Great for cool mornings or holiday brunches.

Prep: 20 minutes | Cook: 60 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup grated zucchini, squeezed dry
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 3/4 cup brown sugar, packed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp fine salt

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan.
2. Whisk discard, pumpkin puree, oil, eggs, and brown sugar until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, spices, and salt.
4. Fold dry into wet until just combined.
5. Fold in grated zucchini gently.
6. Pour batter into pan and smooth the top.
7. Bake 55–65 minutes, until a toothpick inserted in center comes out clean.
8. Cool in pan 10 minutes then transfer to a rack to cool completely.
9. Store wrapped or sliced in freezer-safe bags for longer storage.

How to Serve It

Top with a dollop of whipped cream cheese or maple butter. Garnish with toasted pepitas for crunch. Serve with spiced cider or latte. Keeps well refrigerated up to 5 days; freeze slices for future breakfasts.

7. Moist Sourdough Discard Zucchini Bread — Lemon-Pistachio Twist

This lemon-pistachio loaf pairs bright citrus with nutty crunch. The sourdough discard frames the flavors with gentle tang and keeps the loaf moist. It’s a lighter, festive option for spring gatherings or garden brunches. Expect a fragrant lemon hit and delicate pistachio texture.

Prep: 20 minutes | Cook: 50 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, lightly squeezed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup chopped pistachios (plus extra for topping)
• For glaze: 1/2 cup powdered sugar + 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch pan.
2. Whisk discard, sugar, oil, eggs, lemon zest, and lemon juice until smooth.
3. In a bowl, combine flour, baking soda, and salt.
4. Fold dry ingredients into wet until just combined.
5. Fold in zucchini and pistachios.
6. Pour into pan and top with extra pistachios.
7. Bake 45–55 minutes until a toothpick comes out clean.
8. Mix glaze and drizzle over warm loaf.
9. Cool fully before slicing.

How to Serve It

Serve thin slices with crème fraîche or lemon ricotta. Sprinkle extra pistachios for color. Pairs with jasmine tea or a light white wine for brunch. Store covered on the counter for 2–3 days or in the fridge up to 5 days.

8. Whole Wheat Banana-Zucchini Sourdough Discard Bread

This whole-wheat banana-zucchini loaf uses sourdough discard to keep the denser whole grain crumb moist. Ripe bananas add sweetness while zucchini adds moisture and a tender crumb. It’s hearty yet soft, perfect for a nutritious breakfast or snack. Expect nutty whole-wheat notes and banana sweetness.

Prep: 20 minutes | Cook: 60 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed dry
• 1 cup mashed ripe bananas (about 2 medium)
• 1/3 cup vegetable oil
• 1/3 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Mash bananas and set aside. Squeeze grated zucchini dry.
3. Mix discard, bananas, oil, brown sugar, and eggs until well combined.
4. In another bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
5. Stir dry ingredients into wet until just mixed.
6. Fold in zucchini and walnuts.
7. Pour into pan and smooth top.
8. Bake 55–65 minutes until a toothpick is clean and loaf is set.
9. Cool in pan 10 minutes, then transfer to rack to cool completely.

How to Serve It

Toast slices for a crispy edge. Top with nut butter or ricotta and a drizzle of honey. Serve with strong coffee for breakfast. Store wrapped at room temperature for 2–3 days, refrigerate up to 5 days, or freeze slices.

9. Maple-Bacon Sourdough Discard Zucchini Bread (Savory-Sweet)

This savory-sweet loaf balances smoky bacon with maple sweetness. The sourdough discard keeps the crumb moist while the zucchini adds subtle vegetable note. It’s a bold choice for brunch or a weekend treat. Expect smoky, sweet, and tender bites in every slice.

Prep: 20 minutes | Cook: 55 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, drained
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp black pepper
• 1/2 cup cooked bacon, chopped (plus extra for topping)
• 1/4 cup chopped chives (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch pan.
2. Cook bacon until crispy. Drain and chop.
3. Combine discard, maple syrup, brown sugar, oil, and eggs.
4. In another bowl, whisk flour, baking soda, salt, and pepper.
5. Stir dry ingredients into wet until just combined.
6. Fold in zucchini, bacon, and chives.
7. Pour into pan and top with extra bacon.
8. Bake 50–60 minutes, until a toothpick comes out mostly clean and top is golden.
9. Cool 10 minutes in pan, then transfer to rack before slicing.

How to Serve It

Serve warm with a light maple glaze or alongside scrambled eggs for brunch. Garnish with extra chives for color. Store wrapped in fridge for 3–4 days; reheat before serving.

10. Almond-Cranberry Sourdough Discard Zucchini Bread

This loaf blends tart dried cranberries with toasted almonds for a sweet-tart balance. The sourdough discard makes the crumb moist and keeps the loaf from feeling heavy. It’s lovely for holiday breakfasts or gifting. Expect chewy cranberries, crunchy almonds, and a tender, fragrant crumb.

Prep: 15 minutes | Cook: 55 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup dried cranberries (tossed in 1 tbsp flour)
• 1/2 cup slivered almonds, toasted (plus extra for topping)
• 1 tsp orange zest (optional)

Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan.
2. Toss dried cranberries with 1 tbsp flour to prevent sinking.
3. Whisk discard, sugar, oil, eggs, vanilla, and orange zest.
4. Mix flour, baking soda, and salt in another bowl.
5. Fold dry into wet until just combined.
6. Gently fold in zucchini, cranberries, and toasted almonds.
7. Pour into pan and sprinkle extra almonds on top.
8. Bake 50–60 minutes, or until toothpick is clean.
9. Cool in pan 10 minutes, then finish cooling on a rack.

How to Serve It

Serve with a smear of cream cheese or mascarpone. Garnish with extra almonds and orange zest for color. Pairs with hot tea or mulled cider. Keeps well in an airtight container for 3–4 days or frozen slices for longer.

11. Coconut-Lime Sourdough Discard Zucchini Bread

This coconut-lime loaf is bright and tropical. Lime zest and juice lift the moist crumb, while shredded coconut adds chew and a toasted top. Sourdough discard keeps the loaf tender and flavorful. It’s a cheerful option for summer brunches and potlucks. Expect zesty citrus and sweet coconut notes.

Prep: 20 minutes | Cook: 50 minutes | Makes: 1 loaf

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup grated zucchini, squeezed dry
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup shredded sweetened coconut (plus 2 tbsp for topping)
• 1/2 cup plain yogurt (or coconut yogurt)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan.
2. Combine discard, sugar, oil, eggs, lime zest, lime juice, and yogurt.
3. In another bowl, whisk flour, baking soda, and salt.
4. Fold dry into wet until just combined.
5. Fold in zucchini and coconut.
6. Pour batter into pan and sprinkle 2 tbsp coconut on top.
7. Bake 45–55 minutes, until a toothpick comes out clean.
8. Cool 10 minutes in pan, then transfer to rack to cool completely.
9. For extra zing, mix powdered sugar and lime juice to drizzle over cooled loaf.

How to Serve It

Serve with a dusting of extra lime zest and a sprinkle of shredded coconut. Add whipped coconut cream for an indulgent touch. Pair with iced tea or a coconut latte. Store wrapped at room temperature 2–3 days, refrigerate up to 5 days.

You now have eleven distinct, moist sourdough discard zucchini bread recipes to use your garden extras and discard stash. The range spans classic comfort loaves, bright citrus and nutty variations, and even a savory maple-bacon twist. Try one this week and pin your favorites for later.

Which flavor are you baking first? Save this collection for harvest season and share the loaves with friends, neighbors, or your local coffee crew—these recipes make great gifts and cozy snacks.