Go Back
–+ servings
A close up view of sliced zucchini banana bead.

Sourdough Zucchini Banana Bread

If your garden is giving you zucchinis, you need our moist and flavorful Sourdough Banana Zucchini Bread. This quick bread uses up ripe bananas and zucchini while delivering a nostalgic taste. Perfect for breakfast, snack, or dessert, and a great way to use up extra sourdough starter.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Course bread
Cuisine American
Servings 10 slices
Calories 298 kcal

Equipment

  • 9X5 loaf pan or two 8" loaf pans
  • measuring spoons & cups
  • parchment paper or cooking spray
  • stand mixer

Ingredients
  

Wet Ingredients

  • 3 bananas * ripe
  • 1 zucchini * small
  • 2 eggs large, room temperature
  • ⅓ cup honey or maple syrup
  • 1 cup sourdough starter discard
  • 1 teaspoon vanilla extract
  • 8 tablespoons butter room temperature
  • ¼ cup brown sugar tightly packed

Dry Ingredients

  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  1. Preheat oven to 350℉ and line a 9" loaf pan with parchment paper.
  2. Whisk together dry ingredients in a bowl and set aside.
  3. In a stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
  4. Add in eggs, beating well after each addition.
  5. Add honey, vanilla, sourdough starter and chopped bananas.
  6.  Slowly fold in the dry ingredients and zucchini and mix until just combined.
  7. Pour into loaf pan and bake for about 60-65 minutes, or until the internal temperature at the center of the bread reaches 200°F with a thermometer.
  8. Leave the bread in the pan for 10-15 minutes before inverting it onto a wire rack to cool.
  9. This gives the bread a chance to set slightly, preventing it from falling apart when you invert it. Let it cool completely for about an hour before slicing. This prevents crumbling.

Notes

* To get the most accurate measurement for the bananas and zucchini, follow this guide:
  • 3 bananas ripe (300 grams)
  • 1 small zucchini (100 grams)
Variations
  • Grate in two carrots or ½ of a large sweet potato alongside the zucchini for additional sweetness and moisture.
  • You can use agave nectar, brown rice syrup, or date syrup as a substitute for the honey or maple syrup.
  • For a richer flavor, use brown butter.
  • Use a dark brown sugar for a deeper molasses flavor.
  • Add 1 cup of chocolate chips -- my family LOVES this version!
  • Stir in 1 cup of fresh blueberries to make a loaf of blueberry zucchini bread!
Substitutions
  • Bananas: You can substitute 1 cup of applesauce or mashed pumpkin for the overripe bananas.
  • Zucchini: You can substitute 1 cup of grated apples or carrots for the grated zucchini.
  • Sweetener: For a white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
  • Sourdough starter: You can substitute 1 cup of buttermilk or plain yogurt thinned with milk to 1 cup total volume.
  • Butter: You can substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. I do not recommend subbing olive oil for butter.

Nutrition

Calories: 298kcalCarbohydrates: 47gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 315mgPotassium: 233mgFiber: 2gSugar: 20gVitamin A: 389IUVitamin C: 7mgCalcium: 22mgIron: 2mg
Tried this recipe?Share it with us @NinnescahHomestead