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Sourdough Zucchini Bread (with cinnamon sugar topping)

This Sourdough Zucchini Bread (with cinnamon sugar topping) is soft, perfectly spiced, topped with a sweet cinnamon sugar crust, and somehow tastes even better the next day. If you're looking for the perfect way to use up fresh summer zucchini, this is it!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 1 hour
Servings 10

Equipment

  • Cheese or veggie grater - for grating the zucchini. You can also use your food processor with your grating attachment if you prefer. I like this veggie grater.
  • Whisk - for mixing the batter.
  • Mixing Bowl - to mix wet and dry ingredients. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
  • Kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking linked here.
  • Measuring cups and spoons - if not using a scale and for smaller ingredients.
  • Spatula - to fold ingredients.
  • 9x5-inch loaf pan - to bake your loaf. Make sure you use a true 9x5 or you may have spillage, or don't add all of the batter to the pan. This USA pan linked here is my favorite for baking.
  • Parchment paper - to line your pan to avoid burning. This is very important!
  • Small metal clips (optional) - to clip the parchment to the pan linked here.

Ingredients
  

Wet Ingredients:

  • 2 (260g) cups zucchini shredded
  • 1/2 (120g) cup avocado oil or vegetable oil
  • 1/4 (60g) cup sour cream
  • 1/2 (120g) cup sourdough discard
  • 1 1/4 (265g) cups brown sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract

Dry Ingredients:

  • 2 1/4 (275g) cups all-purpose flour
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom

Cinnamon Sugar Topping:

  • 2 (25g) Tbsp granulated white sugar
  • 1/2 tsp ground cinnamon

Mix-in's:

  • 1/2 (60g) cup walnuts or pecans chopped

Instructions
 

Step 1: Mix the Batter

  • Wash and cut the ends off of the zucchini. Shred the zucchini with a cheese grater or a food processor using the grating attachment. Once the zucchini is shredded, transfer to a bowl and set aside for later.
    2 (260g) cups zucchini
  • Please note if you're fermenting this batter overnight you can shred the zucchini the next day as you will add it then.
  • In a small bowl, combine the sugar and cinnamon for the topping and set aside.
    2 (25g) Tbsp granulated white sugar, 1/2 tsp ground cinnamon
  • Whisk together the oil, sour cream, sourdough discard, brown sugar, eggs, egg yolk, and vanilla until smooth in a mixing bowl.
    1/2 (120g) cup avocado oil, 1/4 (60g) cup sour cream, 1/2 (120g) cup sourdough discard, 1 1/4 (265g) cups brown sugar, 2 eggs, 1 egg yolk, 2 tsp vanilla extract
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom until all of the ingredients are combined.
    2 1/4 (275g) cups all-purpose flour, 3/4 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp fine sea salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cardamom, 1/4 tsp ground ginger
  • Add the dry ingredients to the wet ingredients, and gently whisk the batter until no streaks of flour remain. Be careful not to overmix the batter at this stage or the crumb will be tough.
  • Add the shredded zucchini to the batter and fold into the batter until just incorporated. Avoid overmixing.
  • Overnight ferment option: To ferment this batter, don't add the shredded zucchini to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.

Step 2: Bake the Zucchini Bread

  • Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the shredded zucchini and fold in before baking.
  • Preheat the oven to 375°F. Grease and line a 9x5-inch loaf pan with parchment paper. Don't skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle the top with the cinnamon sugar blend.
  • Batter should only fill the pan 2/3 of the way full, more than this could lead to spillage. I like to place a cookie sheet on the rack beneath my bread to avoid any messy ovens.
  • Transfer the loaf to the hot oven and bake at 375°F for 10 minutes, then without opening the oven drop the temperature to 350°F and bake an additional 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F.
  • These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.
  • The internal temperature of the bread should be 200-205 F when done. Cool in the pan 10 minutes, then transfer to a cooling rack. Allow to cool 30 minutes before slicing.
  • Pair with my Honey Cinnamon Butter!
  • Yields 1 loaf

Notes

How to store:
Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 3 days.
Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.
Freezer- Wrap loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight. Serve!

Nutrition

Serving: 1sliceCalories: 388kcalCarbohydrates: 58gProtein: 6gFat: 15g
Tried this recipe?Let us know how it was!