Hello sourdough friends! If you have discard to use, this Sourdough Zucchini Carrot Bread is a wonderful option. It’s a moist, warmly spiced quick bread loaded with vegetables — shredded zucchini and carrots — plus a little shredded apple for sweetness. Cinnamon and nutmeg give it classic warming notes, and a touch of molasses deepens the flavor.
Although this uses sourdough discard, the bread doesn’t taste strongly sour. The discard adds a subtle brightness and helps produce a tender crumb. Zucchini and carrots keep the loaf soft and moist, while apple contributes natural sweetness that complements the spices. I use cinnamon and nutmeg, but you can increase the spices if you prefer a bolder profile.
This recipe yields two small loaves, ideal for sharing, gifting, or freezing — keep one and give one away, or slice and store portions in the freezer for quick breakfasts or snacks.
Why Add Sourdough Discard to Quick Bread?
Sourdough discard works beautifully in quick breads like this one because the batter already includes eggs, oil, and moisture from the vegetables. The discard blends in without changing the texture dramatically; it contributes moisture and a delicate depth of flavor while reducing waste. Instead of discarding leftover starter, folding it into a quick bread is an efficient, tasty solution.
No Discard, No Problem!
If you don’t have discard, you can still make this loaf. Use an extra 30 grams of flour (for a total of 390 grams, roughly 3 carefully measured cups) in place of the discard, and add 1 tablespoon of lemon juice. The extra flour replaces the solids from the discard, and the lemon juice provides acidity to help activate the baking soda.
Use 8×4 Inch Loaf Pans
I recommend small 8×4 inch loaf pans if you can find them. Many modern pans are slightly larger, and that difference affects loaf shape and bake time. The 8×4 size makes compact, nicely domed loaves and often comes as an inexpensive two-pack — ideal for this recipe.
Recipe
Sourdough Zucchini Bread
Anna
Ingredients
- 2 ¾ cups all-purpose flour (360 grams)
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 1 ½ cup granulated sugar (300 grams)
- 4 large eggs
- ⅔ cup vegetable oil (130 grams)
- ½ cup sourdough discard (130 grams)
- 1 teaspoon molasses (7 grams)
- 1 ½ teaspoons vanilla extract
- 1 cup shredded zucchini, chopped (120 grams)
- 1 cup shredded apples, chopped (100 grams)
- 1 cup shredded carrots, chopped (100 grams)
- ½ cup toasted and chopped pecans
Instructions
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Preheat the oven to 375°F. Grease the bottoms of two 8×4 inch loaf pans and line with parchment strips.
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Whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl; set aside.
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In a mixing bowl, combine the sugar, eggs, oil, molasses, sourdough discard, and vanilla until smooth.
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Fold the dry ingredients into the wet mixture until just combined. Stir in the shredded zucchini, carrots, apples, and pecans.
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Divide the thick batter between the two prepared pans, smoothing the tops as needed.
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Bake at 375°F for 10 minutes.
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Lower the oven to 350°F and bake for an additional 45 minutes, or until the loaves are golden and a skewer comes out clean. The internal temperature should reach just over 200°F when tested with a probe thermometer.
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Cool in the pans for about 15 minutes. Run a knife around the edges, lift the loaves out using the parchment, and cool completely on a rack before slicing.
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If you want icing, whisk 1 tablespoon melted butter with 1 cup powdered sugar, ¼ teaspoon vanilla, and enough milk or water to reach a drizzling consistency. Spoon or pipe over the cooled loaf and let set at room temperature.
Notes