The Best Potato Flake Sourdough Zucchini Bread Recipe

Today, we’re making potato flake sourdough zucchini bread. This recipe make the most delicious, moist zucchini bread. It’s the perfect loaf for breakfast, dessert, or a snack. 

If you are searching for this recipe, either you really love zucchini bread, or you have a ton of zucchini you are trying to use up from your garden’s harvest. This potato flake sourdough zucchini bread recipe is a great way to use up excess zucchini from your garden, the local farmer’s market, or a sweet friend or neighbor who shared their bounty! 

It can be long fermented or be one of the potato flake sourdough discard recipes that you can make when you are in a time crunch. 

After you’re done, it will make you wonder why you haven’t tried making zucchini bread sooner. It uses simple ingredients that you probably already keep on hand, other than the fresh zucchini. 

Using a potato flake starter:

If you’re new to potato flake sourdough, this is an easy recipe to start with, especially if you have a potato flake sourdough starter on hand. If you don’t have a starter, don’t let that stop you.

Even if it is your first time even hearing about this type of starter, it is super easy to make! Learn how to make your own potato flake starter and get baking in no time. All you need is potato flakes (aka instant mashed potatoes), sugar, water, and active dry yeast to get it started!

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Tools You Will Need

To make this delicious potato flake sourdough zucchini bread, you’ll need the following tools:

1. Stand Mixer: Helps mix your ingredients thoroughly and efficiently. A large mixing bowl and hand mixer can be used in place of a stand mixer, although the stand mixer is much easier. 
2. Silicone Spatula: Useful for scraping down the sides of the bowl and folding in ingredients.
3. Grater: Use the small side to finely shred your zucchini.
4. Measuring Cups and Spoons: Ensure accurate measurement of your ingredients.
5. 5×9 Loaf Pan: be sure to line with parchment paper or grease well.
6. Plastic Wrap or Beeswax Wrap: To cover the dough during fermentation. I don’t recommend using a tea towel because the dough can dry out easily. 
7. Cooling Rack: Allows your bread to cool evenly after baking and ensures the bottom does not get soggy.
8. Toothpick: For testing doneness of the bread.

Ingredients

Bulk ferment ingredients:

These ingredients will form the base of your zucchini bread:

All-Purpose Flour:

This flour provides the structure for the bread. If you prefer, you can use whole wheat flour for a heartier texture or bread flour for a chewier result. Keep in mind that different flours will slightly alter the texture and flavor of the bread.

Brown Sugar:

Adds sweetness and moisture to the bread. Brown sugar also contributes a subtle molasses flavor, which complements the zucchini. If you don’t have brown sugar, you can use white sugar, raw sugar, or coconut sugar. Honey or maple syrup could be used for a different flavor profile. Although I haven’t tried using either of these in this recipe. Keep in mind that they will add more moisture, so you may need to adjust the dry ingredients slightly.

Large Eggs:

Eggs provide structure, moisture, and richness to the bread. They help bind the ingredients together and contribute to the bread’s overall texture. If you’re looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.

Melted Coconut Oil:

Coconut oil adds moisture and a slight coconut flavor. It’s a healthy fat choice and keeps the bread moist. If you don’t have coconut oil, you can use olive oil, or melted butter. Each will bring a slightly different flavor to the bread.

Potato Flake Starter:

Made up of warm water, sugar, and potato flakes, this is what gives the bread its unique flavor and helps with leavening. Not only is it a natural way to rise bread, it also ferments the grains. When you do this, you make the grains easier to digest and easier to absorb the nutrients in the grains. You won’t need commercial yeast for this recipe since the start has wild yeasts in it. 

After bulk ferment ingredients:

1. Salt: Enhances the flavors of the other ingredients.
2. Baking Soda and Baking Powder: These leavening agents help the bread rise and become light and fluffy. The combination of both ensures the bread has a good rise and texture. It’s because of these two ingredients that you can use discard starter or even make the recipe right away instead of allowing the batter to ferment. 
3. Cinnamon: Adds warmth and spice to the bread. It pairs wonderfully with the zucchini and brown sugar. You can experiment with other spices like nutmeg, allspice, or ginger for a different flavor profile.
4. Vanilla: Enhances the sweetness and flavor complexity of the bread. If you don’t have vanilla, you can use almond extract or maple syrup for a different twist.
5. Grated Zucchini: Adds moisture and a slight sweetness to the bread. It also helps keep the bread moist. You don’t need to peel the zucchini as the peel adds color and nutrients. If you don’t have zucchini, you can try to use grated carrots or apples for a different but delicious variation.
6. Walnuts: Add a nice crunch and nutty flavor. You can substitute with other nuts like pecans or almonds, or leave them out altogether if you prefer a nut-free bread. Adding chocolate chips or dried fruit can also be a fun twist.

How to make the best potato flake sourdough zucchini bread:

Preparing the Bulk Ferment

Combine Ingredients: In a large bowl of a stand mixer, use the paddle attachment to combine the all-purpose flour, brown sugar, large eggs, potato flake starter, and melted coconut oil. Make sure the coconut oil is at room temperature to prevent it from killing the starter or cooking the eggs. (No one wants scrambled eggs in their zucchini bread!)

Mix on Low: Mix the ingredients on low in your stand mixer until they are well combined.

Fermentation: Leave the mixture in the stand mixer bowl. Cover it with an airtight cover, such as plastic wrap or beeswax wrap, and let it ferment for 8-12 hours in a warm place. This step ferments the grains, as well as develops the sourdough flavor and texture.

• Warm Place: A warm place is essential for proper fermentation. If your kitchen is cool, place the bowl in an oven that is turned off. You can use the oven light for a short amount of time, but be careful the oven light get’s hotter than you think and can make it too warm in the oven for your starter. 
• Plastic Wrap: Using plastic wrap or beeswax wrap helps maintain moisture and create an ideal environment for fermentation. Simply using a tea towel can cause the top of the dough to dry out. 

After the Bulk Ferment

Preparing the Final Batter

Preheat Your Oven: Preheat your oven to 350 degrees Fahrenheit.

Add Dry Ingredients: Add salt, baking soda, baking powder, cinnamon, and vanilla to the fermented batter. Mix on low in the stand mixer until everything is well combined.

Incorporate Zucchini: While the mixer is running, finely shred your zucchini using the small side of a grater. Firmly pack the shredded zucchini into measuring cups, then add it to the batter. Mix until the zucchini is well combined.

Chop Walnuts: Chop your walnuts either using a knife, a hand chopper, or place them in a bag and crush them with a mallet. Fold them into the batter using a silicone spatula, ensuring everything is well incorporated.

Prepare the Loaf Pan: Line a 5×9 loaf pan with parchment paper or grease it well. Pour the batter into the prepared loaf pan.

Baking Your Zucchini Bread

Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check the bread at the 45-minute mark by inserting a toothpick into the center. If it is done, it should come out mostly clean, with a few crumbs, but not gooey.

Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Tips and Tricks

• Don’t Drain Zucchini: Zucchini adds moisture to the bread. Don’t drain it; the excess moisture is beneficial. The excess water that collects from the zucchini helps keep the bread moist and delicious.
• Packing Zucchini: Firmly pack the shredded zucchini into the measuring cups to ensure you have the right amount.
• No Need to Peel: Save time by not peeling the zucchini. The peel doesn’t affect the taste and adds a bit of extra nutrition.
• Making Muffins: For a fun twist, try making zucchini bread muffins. Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean.
• Add ins: This recipe is versatile enough to accommodate additions like chocolate chips or different nuts if you’re feeling adventurous.
• Make smaller loaves: If you have mini loaf pans, they work wonderfully for gifting or portion control. It is perfect for freezing the bread and only removing a small portion at a time. 
• Pre-shred zucchini: The day you make the batter you can go ahead and shred the zucchini and place it back in the fridge. Be sure that it is covered in an airtight container so it does not dry out. This make it so much easier when finishing the homemade bread the next day. 
• Freeze zucchini: If you have an over abundance of zucchini and don’t want it to go bad, freeze it! Go ahead and shred it and portion it into plastic bags and place in the freezer. Now you will have “fresh” zucchini to make zucchini bread any time! 

While zucchini bread typically falls in the category of quick bread recipes, this batter can be made ahead of time and allowed to ferment for maximum health benefits. 

If you want to make it today though, just skip the long ferment and go ahead and bake. Having the baking powder and  baking soda in the bread will ensure that it rises in the oven. 

Making homemade zucchini bread:

Whether you’re a seasoned baker or this is your first time making something other than a loaf of bread with a potato flake starter, this potato flake sourdough zucchini bread recipe is a fantastic addition to your recipe box. With its unique combination of flavors and moist texture, it’s sure to become a favorite in your household. 

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram and give me a tag @littletennesseehome

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Potato Flake Sourdough Zucchini Bread

This potato flake sourdough zucchini bread recipe makes the most delicious, moist zucchini bread. Perfect for breakfast, snacks, or dessert!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Fermentation 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Breakfast

Servings 1 loaf

Ingredients

  

INGREDIENTS FOR THE BULK FERMENT:

• 2 1/4 cups all purpose flour
• 1 ¼ cups brown sugar
• 2 eggs
• 1/2 cup melted coconut oil
• 1/2 cup potato flake starter

INGREDIENTS TO ADD AFTER THE BULK FERMENT:

• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 t baking powder
• 2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 cups shredded zucchini use the small side of a grater for finely shredded zucchini
• 1/2 cup chopped walnuts

Instructions

 

Before bulk ferment:

• Using your stand mixer combine all of the long ferment ingredients: flour, brown sugar, eggs, starter, and coconut oil. Be sure that the coconut oil is not hot or it will kill your starter and cook the eggs.
• Mix on low until combined.
• Leave it in the stand mixer bowl because you will be mixing it more after the bulk ferment. Cover with an airtight cover, such as plastic wrap or beeswax wrap. Allow it to ferment for 8-12 hours in a warm place.
• Grate the zucchini to make a total of 2 cups. A little more is fine, but not less. Cover and refrigerate until after bulk ferment.

After bulk ferment:

• Preheat your oven to 350 degrees.
• Add the rest of the ingredients to your batter, except the walnuts. Salt, baking soda, baking powder, cinnamon, vanilla, and shredded zucchini. Mix on low in the stand mixer until the zucchini is well combined.
• While it is mixing, chop your half of a cup of walnuts.
• Once it seems to be incorporated well, use a silicone spatula to scrape the bottom to make sure everything has been combined well. Fold in the chopped walnuts.
• Line a 5×9 loaf pan with parchment paper or grease it well.
• Pour batter into loaf pan.
• Cook 50-60 mins. Check at 45 min. With a toothpick to see if it is done. It will come out mostly clean. A few crumbs on the toothpick is fine, you just don’t want it to be gooey.
• Remove from the oven and allow it to cool on a wire cooling rack. Store in a airtight container in the fridge.

Notes

-Don’t drain zucchini
-Firmly pack shredded zucchini in the measuring cups
-Don’t waste time peeling the zucchini, it doesn’t affect the taste and save you time!
-Try making these into muffins instead, bake at 350 for about 15 mins