Healthy Sourdough Zucchini Bread

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This healthy bread blends the subtle tang of sourdough with warm spices, clean sweetness, and moisture-rich zucchini. It’s high-protein, naturally sweetened, and perfect for breakfast or snack time.

Author: The Honey Buckle

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Nutrition Information (per slice, makes 10 slices): Calories: 180 | Protein: 4.5g | Carbs: 25g | Fat: 7.5g

Ingredients for Healthy Sourdough Zucchini Bread

Dry Ingredients

• 2 cups (240 g) all-purpose flour

• 1 tsp (4 g) baking powder

• 1 tsp (5 g) baking soda

• 2 tsp (12 g) salt

• 2 tsp (5 g) ground cinnamon

• ½ tsp (1 g) ground nutmeg
  

Wet Ingredients

• 1 cup (240 g) sourdough starter

• 85 g (¼ cup) honey

• 90 g (~½ cup) monk fruit sweetener

• ¼ cup (60 g) Greek yogurt

• ¼ cup (54 g) melted coconut oil

• 1 large egg
  

Add-ins

• 2 cups (250 g) grated zucchini
  

Instructions

1. 🥒 Grate Zucchini: Wash and finely grate zucchini. If very watery, gently squeeze to remove excess moisture.
   

2. Whisk Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk thoroughly.
   

3. Combine Wet Ingredients: In a large bowl, mix sourdough starter, honey, monk fruit sweetener, melted coconut oil, Greek yogurt, and egg until smooth.
   

4. Add Dry to Wet: Gradually fold the dry mix into the wet ingredients until just combined—don’t overmix.
   

5. Fold in Zucchini: Gently fold in grated zucchini until evenly incorporated.
   

6. Pour into Loaf Pan: Transfer batter into a greased or parchment-lined loaf pan.
   

7. Bake: Bake at 350°F (175°C) for 55 minutes, or until a toothpick inserted into the center comes out clean. You may need to cover with tin foil if the top is browning too quickly.
   

8. Cool & Serve: Let cool in the pan for 10–15 minutes, then move to a wire rack. Slice and enjoy!