Sourdough Lemon Zucchini Bread

It is that time of year again! Whether you have a green thumb yourself, or neighbors who do, the zucchini is bountiful and everyone is trying to pass it off. We used to joke about how you would find zucchinis in your car if you left it unlocked or stuffed into your mailbox this time of year. Whether you love zucchini or not, you will love this sourdough lemon zucchini bread! The zucchini imparts no flavor but a delicious moist texture. I hope you give it a try! Check below in the recipe for notes on how to do a long ferment option as well, for better digestion. Happy baking!

Zucchinis are one of the vegetables that grow well up north here in Montana. We can grow most squash varieties here without even trying. Every year I over plant them and regret it! I currently have a pumpkin plant in my garden taller than my 3 year old. 🙂 Our growing season is on the shorter side, so these hardy gourds are our friends, as they can handle a bit of frost before harvest if it comes on earlier in the year.

Can you freeze lemon zucchini bread?

This loaf lasts for about 3-4 days at room temperature, 1 week in the fridge and you can freeze it for 4 months. Wait until your loaf is fully cool after removing from your pan, wrap in plastic wrap and then foil or a freezer proof ziplock bag. Enjoy the fresh flavors of summer into the next season!

What can I do with extra zucchini?

My favorite things to make with zucchini are loaves, muffins and cakes, so I pre-grate and freeze it into premeasured quantities to use when I’m in the baking mood later that winter.

1. Grate your zucchini ( I use a food processor to make quick work of it)
2. Measure out the portions that you commonly use in recipes- I do 1 cup and 3 cups portions
3. Zip each portion into it’s own smaller plastic bag.
4. Put the small bags together into a large plastic zipped freezer bag
5. When ready to bake put the portion to be used in it’s bag into a bowl of warm water to thaw
6. Drain if needed and use as per recipe suggestion
7. Enjoy delicious baked zucchini goods all winter!

TIP: Freezing the zucchini has the added benefit of making it easier to strain off the liquid. When it thaws the liquid naturally separates and makes straining much easier. If the recipe doesn’t call for straining off the liquid, just empty the entire contents you’ll be using. The liquid is required in some recipes.

Long ferment lemon poppyseed scones

Easy orange cranberry sourdough loaf

How do you make sourdough lemon zucchini bread?

This sourdough lemon zucchini bread comes together quickly because it doesn’t require any extra draining of the zucchini. You can just grate it and mix directly in with the wet ingredients.

You will beat the wet ingredients in a mixer or by hand with a hand mixer, mix the dry ingredients separately, and then add to the wet. The bread bakes in about an hour and lends a delightful moist crumb with a subtle yet bright lemony flavor. The zucchini imparts rich moisture without any zucchini flavor. No need to peel your zucchini either- just use as is.

What you’ll use

These tools are helpful but not absolutely necessary. I’ve included some links here to make it easy for you to find them.

• Standard whisk
• Kitchenaid mixer (just to make it easier, but not necessary with these)
• Bread pan
• Muffin tin (if you want to make these into muffins*)

* You can alternatively make these into muffins by scooping the batter into a prepared muffin tin and baking for 18-20 min. Until toothpick inserted in the center comes out clean.

(Some of these are affiliate links, which just means I might make a tiny percentage, but it doesn’t change the cost to you. See my full disclosure here.)

What you’ll need for this sourdough lemon zucchini bread

Wet ingredients

• 1/2 cup melted butter or coconut oil
• 1 cup sugar
• 2 large eggs
• 1/2 cup sourdough starter (discard or fed)
• 1/2 teaspoon almond extract
• 2 cups grated zucchini
• Juice &zest from one (medium sized) lemon

Dry ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking power
• 1 teaspoon baking soda
• 1/2 teaspoon salt (if using unsalted butter or coconut oil increase to 1 teaspoon)

Directions

1. Preheat oven to 350. Grease a 9″ loaf pan or line with parchment paper.
2. Beat the butter/oil with the sugar for a few minutes until light and fluffy
3. Add eggs, sourdough starter, lemon juice & zest, almond extract and grated zucchini and mix well.
4. In a separate bowl sift or mix the flour, baking powder, baking soda and salt.
5. Fold the dry ingredients into the wet ingredients until just incorporated.
6. Pour into your prepared loaf pan.
7. Bake for 50-60 minutes. Check at 50 with a toothpick in center. Tent with foil if beginning to brown but toothpick still comes out wet.

Long fermented version:

1. Make your sponge 12-24 hours in advance. This gives your batter enough time for the ferment to maturate and make it more digestible and nutrients more bioavailable.
2. Sponge: combine sourdough starter, melted butter, eggs and flour together. Cover and allow to ferment for 6 hours. If a longer ferment is desired, you can put it in the fridge after that time for up to 24 hours.
3. When ready to bake, preheat oven to 350 degrees.
4. Using a stand mixture with the paddle attachment (preferred, as the batter is thicker) add in the zucchini, sugar, lemon juice and zest, almond extract, baking powder and baking soda.
5. Proceed with the rest of the recipe.

Sourdough Lemon Zucchini Bread

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