Sourdough Zucchini Bread – Fresh Milled Flour & Chocolate Chips

This Sourdough Zucchini Bread made with fresh milled flour is the perfect moist quick bread recipe. It handles many add-ins like Chocolate chips, nuts, and dried fruits. In this post I will share with you how to make this sourdough recipe and bake right away. But, I also will share how to long ferment this Zucchini Bread to get all the benefits of the Sourdough!

If you are looking for a Zucchini Bread recipe made with fresh milled flour, but not with sourdough, you can find that HERE.

How To Long Ferment Sourdough Zucchini Bread Made With Fresh Milled Flour

So, if you are making this recipe simply because you love the taste, texture, and moistness sourdough brings to just about any recipe, then you can mix this up, and bake right away. However, if you need the full fermentation benefits of a true sourdough recipe, then I will share this method as well. As you may know, this method does take a bit longer, but all the freshly milled flour will be fermented.

Steps For Long Fermented Quick Bread

1. The night before you want to bake the Zucchini Quick Bread, in a large bowl add sourdough starter, melted butter (not too hot), yogurt, eggs, and freshly milled flour. Then, mix to combine so there is no dry flour left.
2. Cover the bowl, and place in the fridge overnight (8-12 hours.)
3. The next day, add the rest of the ingredients, and mix until combined.
4. Fill baking pan, and bake as directed.

Want To Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour?

If you have been wanting to make your very own sourdough starter from scratch, then I have some help for you! Print out my FREE post with instructions HERE. Then, head over to my FREE Youtube Master Class HERE, and I will teach you how, and even make one from start to finish right along side of you! We will talk about the problems that could arise, and how to troubleshoot, then tackle them! So, there is no better time than now to jump on it and get started! You can do this!

Sourdough Chocolate Chip Zucchini Bread Made With Fresh Milled Flour Add-In Options

In this recipe, I decided to add some chocolate chips, however there are many other add-in options that can enhance the flavor and texture. Here are some great sweet or savory add-in ideas:

Sweet Add-ins:

1. Dried Fruits: Raisins, dried cranberries, or chopped dates for a touch of sweetness.
2. Chocolate Chips: Dark, milk, or white chocolate chips for a decadent treat.
3. Shredded Coconut: Adds a tropical flavor and texture.
4. Spices: Cinnamon, nutmeg, or allspice to enhance the warm, spiced flavor.
5. Citrus Zest: Lemon or orange zest for a fresh, zesty flavor.
6. Carrots: Shredded carrots can complement the zucchini and add a slight sweetness.
7. Walnuts, Pecans, Almonds: Also, any nut added will add a nice crunchy texture and a buttery flavor.

Savory Add-ins:

1. Cheese: Shredded cheddar, feta, or parmesan for a savory twist.
2. Herbs: Fresh or dried herbs like rosemary, thyme, or basil.
3. Sun-dried Tomatoes: Chopped sun-dried tomatoes for a burst of umami flavor.
4. Green Onions: Sliced green onions for a subtle onion flavor.
5. Sunflower, Pumpkin, Chia, Flaxseeds: Also, adding any seeds can add a subtle nutty flavor, a bit of texture, and added nutrition.

Mix and match these add-ins based on your preferences and desired flavor profile. Let me know in the comments below which are your favorite add-ins.

Ingredients To Make Sourdough Zucchini Bread Made With Fresh Milled Flour

• 1&1/2 cup shredded Zucchini 180g (No need to squeeze or drain)
• 2 cups Fresh Milled Flour 240g I used 120g soft white wheat & 120g of spelt
• 1 tsp salt
• 1&1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup melted butter 113g 1 stick, or you can use olive or avocado oil
• 2 eggs 100g
• 1 cup sugar 200g or sub for 3/4 cup honey 250g
• 1/3 cup yogurt 80g can sub buttermilk, sour cream, or kefir
• 1 tsp vanilla
• 1/4 cup sourdough starter or discard 60g
• *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g

Instructions To Make Sourdough Zucchini Bread With Fresh Milled Flour

Same Day Baking (Short Fermentation)

1. Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
2. To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
3. Next, grate zucchini.
4. Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the grated zucchini, and mix to combine.
5. Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
6. Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
7. Preheat your oven to 350 degrees F
8. Line or grease a 5×9 bread loaf pan with parchment paper. (The smaller pans tend to spill some batter out.)
9. Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
10. Let the Zucchini Bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
11. Lastly, Enjoy!

Long Fermentation (Next Day Baking)

1. The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.

How To Store Fresh Milled Flour Sourdough Zucchini Bread

To store this sourdough zucchini bread, cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Place the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. To thaw, just let each slice sit at room temperature for 20-40 minutes.

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Sourdough Zucchini Bread Made With Fresh Milled Flour Printable Recipe

Sourdough Zucchini Bread Made With Fresh Milled Flour

This Sourdough Zucchini Bread made with fresh milled flour is the perfect moist quick bread recipe. It handles many add-ins like Chocolate chips, nuts, and dried fruits. In this post I will share with you how to make this sourdough recipe and bake right away. But, I also will share how to long ferment this Zucchini Bread to get all the benefits of the Sourdough!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

*optional long fermentation time 8 hours hrs

Total Time 8 hours hrs 21 minutes mins

Course Appetizer, bread, Side Dish

Cuisine American

Servings 1 5×9 loaf

Equipment

• 1 5×9 bread pan *see notes for alternative baking pan instructions

Ingredients

  

• 1&1/2 cup shredded Zucchini 180g No need to squeeze or drain
• 2 cups Fresh Milled Flour 240g I used 120g soft white wheat & 120g of spelt
• 1 tsp salt
• 1&1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup melted butter 113g (1 stick) or you can use olive or avocado oil
• 2 eggs 100g
• 1 cup sugar 200g or sub for 3/4 cup honey 250g
• 1/3 cup yogurt 80g can sub buttermilk, sour cream, or kefir
• 1 tsp vanilla
• 1/4 cup sourdough starter or discard 60g
• *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g see post for some add-in ideas

Instructions

 

Same Day Baking (Short Fermentation)

• Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
• To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
• Next, grate zucchini.
  
• Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the grated zucchini, and mix to combine.
• Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
• Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
• Preheat your oven to 350 degrees F
• Line or grease a 5×9 bread loaf pan with parchment paper. (The smaller pans tend to spill some batter out.)
  
• Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
• Let the zucchini bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
• Lastly, Enjoy!
  

Long Fermentation (Next Day Baking)

• The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.
  

Video

Notes

Both Sourdough starter or sourdough discard will work for this recipe.

You can sub hard wheat, Kamut, Emmer, or Einkorn for the spelt in this recipe. If making with all soft white wheat, increase the flour by 1/2 cup 60g. 

Alternative Baking Options: If using a smaller 4×8 bread pan, the batter tends to spill out. So, I suggest using a larger 5×9 baking pan. You can also bake these in a muffin tin at 400*F for 18-21 minutes.

For Glass Pans: Bake for 5-10 minutes longer.

How To Store: To store this sourdough zucchini bread, cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Place the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. To thaw, just let each slice sit at room temperature for 20-40 minutes.

Keyword fresh milled flour zucchini bread, sourdough chocolate chip bread, sourdough zucchini bread, zucchini bread

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