Sourdough Zucchini Slice

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Looking for a delicious way to use your sourdough discard? This sourdough zucchini slice is the savory solution your kitchen needs. It’s moist, cheesy, and loaded with texture from zucchini, ham, and sharp cheddar. Whether you’re meal-prepping for the week or need a quick lunch, this recipe delivers. In this article, I’ll walk you through the story behind it, give you tips for perfect results, and show you how this simple bake can become a go-to in your discard routine. Let’s dive into what makes this humble dish surprisingly unforgettable.

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The Story Behind My Favorite Sourdough Zucchini Slice

Turning Sourdough Discard into Something Special

The first time I made this sourdough zucchini slice, I was staring at a container of discard and a wilting zucchini in my fridge. I’ve always hated wasting food especially discard, which feels like liquid gold once you know how flavorful it is. That day, I mixed it with some eggs, cheese, and garden veggies, and what came out of the oven was nothing short of a revelation: golden edges, melty pockets of cheddar, and a tender middle that had the slightest tang from the starter.

Since then, this recipe has become my go-to. Whether it’s summer garden overflow or a mid-week cleanout, this slice shows up whenever I need something cozy and unfussy. I often serve it alongside a salad or tuck it into lunchboxes. It freezes beautifully, too—so I always stash a few slices away.

If you’ve tried my sourdough discard garlic cheese bread or cheddar jalapeño crackers, you’ll love this savory slice. Like those recipes, it’s all about getting bold flavor from simple ingredients and using up what you’ve got. And if you’re new to sourdough baking, don’t worry—this recipe is forgiving. Discard from any stage works just fine.

Why It Works: Simplicity Meets Flavor

You don’t need to be a sourdough expert to make this work. The balance of textures soft eggy base, tender zucchini, crispy top is incredibly satisfying. Plus, the touch of sourness from the discard cuts through the richness of the cheese and ham. Add a bit of fresh chive, and it’s like a quiche and a casserole had a baby. This is comfort food with brains.

How to Make the Perfect Sourdough Zucchini Slice

Ingredient Breakdown for the Best Results

Let’s start with what makes this sourdough zucchini slice so foolproof. The ingredient list is short, and everything plays a purpose:

• Eggs (5 large): They give structure and that custardy bite.
• Sourdough discard (50g): Adds tang and depth of flavor.
• Olive oil (90g): Keeps it moist without being greasy.
• All-purpose flour (100g) + baking powder (2 tsp): These bind the batter and help it rise slightly.
• Zucchini (180g after draining): Shredded and squeezed dry for a soft but not soggy texture.
• Onion (75g): Adds sweetness and aromatics.
• Ham (75g): Smoked or Italian – both give great savory depth.
• White cheddar (75g): Melts smoothly and adds sharpness.
• Chives (2 Tbsp): Brightens it all up.
• Salt & black pepper: Season to taste.

Optional toppings like extra zucchini, ham, or chives give it a pretty finish and bonus flavor.

If you love cheesy savory bakes like my sourdough discard cheddar biscuits or cheesy Gruyère crackers, this slice hits all the same notes but with extra veggie goodness.

Step-by-Step Method for Success

1. Prep your pan – Use an 8×8-inch square lined with parchment for easy lift-out.
2. Drain your zucchini – This is key. Use a clean towel or cheesecloth and really squeeze. Excess water is the #1 cause of soggy slices.
3. Mix the wet base – Whisk the eggs first. Add the sourdough discard and olive oil, then whisk again until creamy.
4. Add the dry ingredients – Stir in flour and baking powder until smooth.
5. Fold in the goodness – Zucchini, onion, ham, cheese, chives. Don’t overmix.
6. Bake at 350°F (175°C) for 35–40 minutes until golden and set.

Serve warm or let it cool for neat, firm slices. Honestly, it’s just as good cold.

Variations, Storage, and Freezing Tips for Sourdough Zucchini Slice

Make It Yours: Easy Variations to Try

One of the best things about this sourdough zucchini slice is how customizable it is. Once you’ve nailed the base, feel free to swap in what you have or love. Here are some tasty variations I’ve tested and loved:

• Vegetarian version: Simply omit the ham and add an extra handful of zucchini or finely chopped bell pepper. You’ll still get a deeply savory flavor, especially with sharp cheese.
• Spice it up: Add a pinch of chili flakes or swap the cheddar for pepper jack. Want bold? Try it with diced jalapeños like I do in my jalapeño popper discard bites.
• Different cheese: Cheddar is classic, but Gruyère, mozzarella, or a smoky provolone also work beautifully.
• Herbs: If chives aren’t your thing, try parsley, basil, or dill for a garden-fresh twist.

If you liked the creativity of my sourdough discard breakfast casserole, this slice offers similar versatility in a smaller, simpler form.

Smart Storage & Freezing Tips

Leftovers? Lucky you. This slice stores like a dream:

• In the fridge: Place cooled slices in an airtight container. They’ll stay fresh for up to 5 days.
• To freeze: Wrap individual slices tightly in plastic wrap, then store them in a zip-top freezer bag. Freeze for up to 2 months.

When you’re ready to eat, reheat slices in a toaster oven or skillet over low heat. They regain their crispy edges and melty cheese just like day one.

Pro tip: If you’re meal-prepping, double the batch and bake in a 9×13 pan. Freeze half, serve half. Boom — two weeks of lunch sorted.

Serving Ideas, Pairings, and Final Thoughts

How to Serve Sourdough Zucchini Slice

This sourdough zucchini slice is incredibly versatile when it comes to serving. It’s hearty enough to stand on its own, but pairs beautifully with light sides or bold condiments.

For breakfast or brunch, serve it with a dollop of Greek yogurt or a side of avocado. It’s protein-packed and filling without feeling heavy.

As lunch or dinner, I love pairing a warm slice with a crisp green salad or a bowl of soup. It’s a great companion to my creamy tomato basil soup with grilled cheese dippers or even the zesty chicken Caesar wraps when you’re feeding a hungry crowd.

It also works well as a snack or party tray item. Cut it into smaller squares and serve it warm or at room temp. It holds its shape, doesn’t crumble, and always gets devoured.

Entertaining tip: Top with a bit of sour cream, hot honey, or even a touch of pesto before serving. It elevates the flavor and makes it feel fancy without any extra work.

Final Thoughts: Why You’ll Keep Making This

This isn’t just a recipe—it’s a solution. It turns your leftover sourdough discard and random zucchini into something crave-worthy. Whether you’re trying to waste less, prep ahead, or just eat better, this sourdough zucchini slice is a small but mighty win in your kitchen.

Its balance of comfort and cleverness makes it one of those recipes that lives on your fridge door. And if you’re already a fan of sourdough discard pizza dough or my how-to guide for sourdough discard crackers, this savory slice fits right in your repertoire.

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FAQs About Sourdough Zucchini Slice

Can I make sourdough zucchini slice without ham?
Absolutely. Just leave the ham out or replace it with extra veggies like grated carrot, corn, or bell pepper. You’ll still get a savory, satisfying result. Add a pinch more salt to make up for the missing cured meat.

What’s the best way to drain zucchini for baking?
After grating the zucchini, place it in a clean kitchen towel or cheesecloth. Twist and squeeze firmly until no more liquid drips out. The drier your zucchini, the better your slice’s texture will be. Wet zucchini = soggy slice.

Can I freeze sourdough zucchini slice?
Yes! This slice freezes very well. Let it cool completely, then wrap individual slices in plastic wrap or parchment, and store in a freezer-safe container or bag. Thaw in the fridge or reheat directly from frozen in the oven or toaster oven.

How do I know when my zucchini slice is cooked through?
Look for a golden top and set center. Insert a toothpick in the middle — if it comes out clean or with just a few moist crumbs (not wet batter), it’s ready. The edges should also slightly pull away from the pan.

Conclusion

Whether you’re trying to use up sourdough discard or make the most of a garden haul, this sourdough zucchini slice delivers big on flavor with minimal effort. It’s forgiving, flexible, and deeply satisfying the kind of bake you’ll make again and again. Serve it warm, cold, dressed up, or plain it’s your new anytime slice.