Old-Fashioned Zucchini Bread Two Ways
Classic Zucchini Bread + Sourdough Discard Zucchini Bread
There are few things more satisfying than taking a humble little zucchini from the garden and turning it into a soft, cinnamon-spiced loaf of bread that makes the whole kitchen smell like you have your life together.
Which, let’s be honest, may or may not be true — but zucchini bread does not ask questions.
This recipe is based on my classic old-fashioned zucchini bread, made with simple pantry ingredients, warm cinnamon, vanilla, chopped nuts, and a little spoonful of molasses for that cozy, “what is that delicious little something?” flavor.
And because sourdough discard likes to sit in the fridge looking dramatic, I’m also including a sourdough discard version. Same cozy loaf, just with a little extra tenderness and a soft tang from the starter.
Why You’ll Love This Zucchini Bread
This zucchini bread is soft, moist, warmly spiced, and easy to make. It is the kind of recipe that feels right at home on the counter wrapped in a tea towel, waiting to be sliced with coffee in the morning.
The classic version is perfect when you want a simple, reliable loaf.
The sourdough discard version is perfect when your starter is staring at you from the fridge like, “Excuse me, I live here too.”
Classic Old-Fashioned Zucchini Bread
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini, about 2 small zucchini
¾ cup melted butter or vegetable oil
1 tablespoon molasses
1 tablespoon vanilla extract
1 ½ cups chopped walnuts or pecans
Instructions
Preheat oven to 350°F. Grease and flour two loaf pans, or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk the eggs, grated zucchini, melted butter or oil, molasses, and vanilla until combined.
Add the wet ingredients to the dry ingredients and stir just until everything comes together. Do not overmix. This is zucchini bread, not a CrossFit event.
Fold in the chopped walnuts or pecans.
Divide the batter between the prepared loaf pans.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the bread cool in the pans for about 10–15 minutes, then remove and cool on a wire rack before slicing.
Sourdough Discard Zucchini Bread
This version uses sourdough discard for a soft, tender loaf with just a tiny bit of tang. It does not taste “sour,” but it does have that nice depth of flavor sourdough discard brings to quick breads.
Ingredients
1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini, about 2 small zucchini
½ cup sourdough discard
¾ cup melted butter or vegetable oil
1 tablespoon molasses
1 tablespoon vanilla extract
1 ½ cups chopped walnuts or pecans
Instructions
Preheat oven to 350°F. Grease and flour two loaf pans, or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk together the eggs, grated zucchini, sourdough discard, melted butter or oil, molasses, and vanilla.
Add the wet ingredients to the dry ingredients and stir gently until combined.
Fold in the chopped walnuts or pecans.
Divide the batter evenly between the prepared loaf pans.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The sourdough discard version may need a few extra minutes because it has a little more moisture.
Cool in the pans for 10–15 minutes, then transfer to a wire rack.
A Few Cozy Notes
You do not need to squeeze all the moisture out of the zucchini. Just grate it and use it as-is. If your zucchini is extremely watery, you can lightly blot it with a paper towel.
Melted butter gives the bread a richer flavor. Vegetable oil gives it a very soft, classic texture. Both work beautifully.
For an extra cozy version, use brown butter. Just brown the butter first, let it cool slightly, then add it to the batter. It gives the bread a nutty, caramel-like flavor that tastes like fall wandered into the kitchen early.
The molasses is optional in spirit, but honestly? I would keep it. It adds warmth and depth without making the bread taste like molasses cookies.
Add-In Ideas
You can keep this classic with walnuts or pecans, or add:
Chocolate chips
Raisins
Dried cranberries
Shredded coconut
A handful of oats on top before baking
Chocolate chips are especially good if you are feeding people who claim they “don’t like zucchini.” Those people are suspicious, but we love them anyway.
How to Store Zucchini Bread
Wrap cooled zucchini bread tightly and store at room temperature for 2–3 days.
For longer storage, keep it in the refrigerator for up to 1 week.
Zucchini bread also freezes beautifully. Wrap the cooled loaf in plastic wrap, then foil, and freeze for up to 3 months. You can also freeze individual slices for quick breakfasts or little afternoon “I deserve this” moments.
Best Way to Serve It
This bread is wonderful plain, but it is especially good slightly warm with butter.
It also makes a sweet little gift loaf for neighbors, friends, family, or anyone who has ever handed you zucchini over a fence like a garden goblin blessing.
