A fun and refreshing twist on a summer classic – this sourdough lemon zucchini bread is soft, sweet and moist with bright lemon essence.

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Zucchini bread is such a classic summer treat. It’s a soft, delicious quick bread that’s great for using up some zucchini squash. After all, this time of year, veggie gardens are overflowing with the stuff!

But sometimes, it’s fun to change up a classic and play with different flavors. I love how this sourdough lemon zucchini bread combines all the wonderful flavor and texture of classic zucchini bread with some tang from the sourdough discard, along with a lemony punch.

recipe for sourdough lemon zucchini bread

Find more delicious baked goods from Quail Creek Homestead:

Rich & Moist Banana Muffins

Sourdough Discard Cranberry Orange Muffins

Sourdough Discard Chocolate Bread

The Best Sourdough Discard Banana Bread

Sourdough Oat Nut Muffins

Tools You’ll Need to Make This Recipe

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Stand mixer fitted with a paddle attachment – if you don’t have one, a large mixing bowl will work.

Loaf pan

Wire rack – for cooling bread

Ingredients for Sourdough Lemon Zucchini Bread

Butter, melted

Granulated sugar

Brown sugar

Eggs

Vanilla extract

Lemon juice, freshly squeezed

All purpose flour

Baking powder

Salt

Sourdough discard

Zucchini, shredded

Lemon zest

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease loaf pan, or line with parchment paper. I like to use coconut oil to grease the pan.

In the bowl of a stand mixer fitted with a paddle attachment, combine melted butter and sugars. Beat on low speed until combined. Add eggs, vanilla extract and lemon juice; mix well, scraping down sides of bowl as necessary.

In a stand mixer, combine butter and sugars. Then, add eggs, vanilla, and lemon juice and mix well.

In a separate bowl, stir together flour, baking powder and salt. Add dry ingredients to butter mixture gradually, stirring well after each addition.

Mix dry ingredients in a separate bowl, then gradually add dry ingredients to the butter mixture, stirring well.

Add the shredded zucchini and lemon zest to the mixture and stir well. Then, add in the sourdough discard and stir until just combined. Don’t overmix the discard – you may end up with a tough, chewy texture.

Stir in zucchini and lemon zest, then fold in sourdough discard until just combined. Pour into prepared loaf pan.

Pour batter into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Bake the bread for 60-65 minutes at 350 degrees F. Let cool in pan about 15 minutes, then transfer to wire rack to cool completely.

Let the loaf cool in the pan for about fifteen minutes, then loosen sides with a butter knife and turn out onto a wire rack. Let the bread cool completely before cutting.

If you try this recipe and love it, please let me know by leaving a comment below. And please, don’t forget to share!

FAQ

Does sourdough lemon zucchini bread need to be refrigerated? No. Zucchini bread keeps well on the counter for 3-5 days as long as it’s stored in an airtight container away from direct sunlight.

Can you freeze sourdough lemon zucchini bread? Yes! Store the bread in an airtight container or freezer bag and freeze for up to a couple months.

What is sourdough discard? Sourdough discard is just sourdough starter that is past its prime. For a more complete overview of sourdough starter, you can check out this post.