Fresh Milled Sourdough Zucchini Bread

If you love homemade sourdough bread, take it a step further with this fresh-milled sourdough zucchini bread. Made with freshly ground whole grains, active sourdough starter, and garden-fresh zucchini, this quick bread is moist, flavorful, and packed with wholesome ingredients. It is an easy way to use extra zucchini while enjoying the nutty flavor and nutrition of freshly milled flour.

Ingredients

• freshly milled soft white wheat (or regular all-purpose flour)
• grated zucchini
• active sourdough starter
• eggs
• melted butter or coconut oil
• brown sugar or maple syrup
• granulated sugar
• vanilla extract
• cinnamon
• nutmeg
• baking soda
• baking powder
• salt

Tools Needed

• Grain mill
• Large mixing bowl
• Medium mixing bowl
• Box grater
• Measuring cups and spoons
• Whisk or wooden spoon
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Step-by-Step Instructions

1. Mill your flour.
Freshly mill your wheat berries and measure 2 1/2 cups of flour. For the best flavor, use the flour soon after milling.

2. Prepare the zucchini.
Grate the zucchini and gently squeeze out excess moisture. Don’t wring it completely dry; a little moisture helps create tender zucchini bread.

3. Prepare the wet ingredients.
In a large bowl, whisk together the sourdough starter, eggs, melted butter, sugar, and vanilla until smooth.

4. Combine the dry ingredients.
In a separate bowl, mix the fresh milled flour, cinnamon, nutmeg, baking soda, and salt.

5. Mix the batter.
Add the dry ingredients to the wet mixture and stir just until combined. Fold in the grated zucchini and any optional nuts or chocolate chips. Avoid overmixing, which can make the bread dense.

6. Prepare the pan.
Grease a 9×5-inch loaf pan and line it with parchment paper. Pour the batter into the pan and smooth the top.

7. Bake.
Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

8. Cool and serve.
Let the loaf cool in the pan for about 10–15 minutes before transferring it to a cooling rack. Allow it to cool further before slicing for the best texture.

Tips for the Best Fresh Milled Sourdough Zucchini Bread

For the most flavorful loaf, mill your flour immediately before baking. Fresh milled flour contains natural oils that contribute wonderful flavor and aroma.

Use an active, bubbly sourdough starter for the best results. Since this recipe uses baking soda as the primary leavening agent, the starter adds flavor, moisture, and tenderness rather than acting as the sole leavening source.

Zucchini varies in moisture, so lightly squeezing it is important. If your zucchini is especially watery, remove a little more moisture to prevent a soggy center.

You can customize this loaf with walnuts, pecans, chocolate chips, raisins, or a sprinkle of cinnamon sugar on top.

Store cooled zucchini bread in an airtight container at room temperature for several days, or freeze individual slices for an easy homemade breakfast or snack.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

Yes. Sourdough discard works well in this recipe because the baking soda provides the primary leavening. Discard will also give the zucchini bread a pleasant tangy flavor.

Do I have to use freshly milled flour?

No, but freshly milled flour gives this zucchini bread a distinctive nutty flavor and makes the recipe especially appealing for home millers. If needed, substitute whole wheat or all-purpose flour from the store.

Should I peel the zucchini?

No. There is no need to peel zucchini before grating it. The skin adds color, nutrients, and texture while becoming very tender during baking.

Why is my zucchini bread soggy in the middle?

The most common causes are excess moisture in the zucchini, an overly wet batter, or underbaking. Lightly squeeze your grated zucchini and bake until a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.

Can I add chocolate chips?

Absolutely! Chocolate chips pair especially well with the nutty flavor of fresh milled flour and the subtle tang of sourdough. Fold about ½ cup into the batter before baking.

How should I store sourdough zucchini bread?

Once completely cooled, store the loaf in an airtight container at room temperature for several days. For longer storage, slice and freeze the bread in an airtight freezer-safe bag or container.

Can I freeze fresh milled zucchini bread?

Yes. Wrap individual slices or the whole cooled loaf tightly before freezing. Individual slices are convenient because you can thaw only what you need.

This fresh milled sourdough zucchini bread recipe is a delicious combination of wholesome whole grains, tangy sourdough, and tender zucchini. Whether you’re using up summer garden zucchini or simply want a nourishing homemade treat, this easy loaf is sure to become a family favorite.

Yield: 8 servings

Fresh Milled Sourdough Zucchini Bread

No Ratings

Print

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 2 1/2 c fresh soft white wheat (2c all purpose flour)
• 1/2 c sugar
• 3/4 c brown sugar
• 1/2 c butter, melted
• 2 c shredded zucchini, lightly squeezed
• 1/2 c sourdough starter
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Mill fresh wheat berries in grain mill
2. Grate the zucchini and gently squeeze out excess moisture. Don't wring it completely dry because some moisture helps create tender zucchini bread.
3. In a large bowl, whisk together the sourdough starter, eggs, melted butter, sugar, and vanilla until smooth.
4. In another bowl, combine the fresh milled flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the zucchini and any optional nuts or chocolate chips. Avoid overmixing.
6. Grease a 9x5-inch loaf pan and line it with parchment paper. Pour in the batter and smooth the top.
7. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
8. Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a cooling rack. Let it cool before slicing for the best texture.