A sliced loaf of sourdough chocolate zucchini bread with visible chocolate chunks and zucchini.

If there’s a more satisfying combination than chocolate and sourdough, I don’t know what it is—and trust me, I’ve explored far too many pairings (strictly for research, of course). Add zucchini into the mix, and it’s like you’ve hit the comfort food jackpot. Moist, rich, and packed with layers of flavor, sourdough chocolate zucchini bread has quickly become one of my go-to indulgences.

Seriously, this recipe is for those days when you’re teetering between “I should really eat a vegetable” and “I need CHOCOLATE now.” The good news is, you don’t have to choose. Plus, it’s a clever way to use up that sourdough discard that’s been staring at you from the back of the fridge like an abandoned science experiment. Don’t worry, it’ll love its new purpose.

Before we get into the nitty-gritty, let me just say: this isn’t your average zucchini bread. It’s loaded with cocoa, balanced by that tangy sourdough vibe, and studded with melty chocolate chunks. Oh, and the zucchini? It’s the secret weapon that keeps everything perfectly moist while (mostly) just fading into the background. So grab your apron—it’s time to bake something unforgettable.

🔥 The Magic of Sourdough Chocolate Zucchini Bread

First off, let’s address the obvious: Why sourdough? Why zucchini? Why chocolate? Because sometimes life demands a mash-up of your favorite things, that’s why.

Sourdough: That natural tangy flavor from the sourdough discard cuts through the richness of the chocolate, creating a balanced sweetness that isn’t cloying. Plus, incorporating sourdough starter adds a depth of flavor that regular quick breads just can’t touch.
Zucchini: While not the star of the show, shredded zucchini brings unmatched moisture to the bread. Yes, it’s technically a veggie, but no one will ever suspect. Pinky swear.
Chocolate: Do you really need a reason for chocolate? Didn’t think so.

Now, before we dive in, there’s a golden rule when baking with zucchini: get that water out! Seriously, zucchini is sneaky when it comes to moisture. If you skip this step, your bread might end up dense or undercooked. I go more in-depth about exactly how to do this in How Do You Get Moisture Out of Zucchini for Bread?. Trust me, you’ll want to check that out if you’re new to the zucchini game.

✨ What Ingredients Should (and Shouldn’t) Be in Sourdough Bread?

Before we talk specifics about this sourdough chocolate zucchini bread, let’s take a quick detour. If you’ve ever wondered what belongs (and doesn’t belong) in traditional sourdough bread, I highly recommend giving What Ingredients Should Not Be in Sourdough Bread?. This blog explores unnecessary additives you should avoid when working with sourdough—the simplicity of just flour, water, and salt is truly beautiful. For our zucchini bread, though? Bring on the extras, because we’re making a quick bread hybrid!

🛠️ Tools You’ll Need

Cooking is easier (and way more fun) when you have the right tools. Here’s the lineup:

Mixing bowls: You’ll need one large and one medium.
Box grater: To shred the zucchini.
Fine sieve: Helpful for sifting dry ingredients.
Whisk: For blending the wet ingredients.
Rubber spatula: For folding the batter.
9×5-inch loaf pan: Standard loaf size. Line it with parchment paper unless you’re a fan of the whole pry-your-bread-loose struggle.
Measuring cups/spoons: Accuracy is key!

🎯 Ingredients for Sourdough Chocolate Zucchini Bread

All right, here’s the full grocery list. No, there are no weird, unpronounceable ingredients here—just stuff you likely have in your pantry already.

Dry Ingredients:

All-purpose flour: 1¾ cups (220g)
Unsweetened cocoa powder: ½ cup (40g)—Dutch-process if you want a richer chocolate flavor.
Baking soda: 1 teaspoon
Baking powder: ½ teaspoon
Salt: ½ teaspoon

Wet Ingredients:

Sourdough discard: ½ cup (120g)
Granulated sugar: ¾ cup (150g)
Brown sugar: ¼ cup (50g)—packs a caramel-like depth.
Vegetable oil: ½ cup (120ml)
Large eggs: 2
Vanilla extract: 1½ teaspoons
Zucchini: 1½ cups (180g), grated and squeezed to remove excess moisture.

Mix-Ins (Optional But Totally Recommended):

Dark chocolate chunks/chips: ¾ cup
Chopped walnuts or pecans: ½ cup

👩‍🍳 How to Make Sourdough Chocolate Zucchini Bread

Hands squeezing grated zucchini to remove excess water over a bowl.

Say goodbye to dry, flavorless loaves—this recipe is foolproof, fun, and delivers gooey, chocolatey goodness every time.

Prep Work:

Preheat your oven to 350°F (175°C). Grease and line your loaf pan with parchment paper (trust me, you’ll want that liner for easy removal).

The Mix-Up:

Dry Ingredients:

In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This not only ensures even distribution but also gets rid of any pesky cocoa clumps.

Wet Ingredients:

In a large bowl, whisk together the sourdough discard, sugars (both brown and granulated), oil, eggs, and vanilla extract. Mix until smooth.

Marry the Two:

Gradually add the dry ingredients into the wet mixture. Stir with a spatula just until combined—don’t over-mix! Lumps are totally fine at this point.

Zucchini Magic:

Gently fold in the grated zucchini and any mix-ins (chocolate chunks, nuts) if you’re using them. Your batter will be thick but should pour easily.

Bake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

🥶 Storage Tips: Freeze Now, Thank Yourself Later

This bread stays moist for 2–3 days at room temperature, wrapped tightly. Planning ahead? Slice, wrap, and freeze individual pieces for up to three months. Just thaw on the counter or microwave for 20 seconds when chocolate cravings strike. Pro tip: warm slices double as makeshift desserts—just add a dollop of whipped cream or a scoop of vanilla ice cream.

⚡ FAQs: Sourdough Chocolate Zucchini Bread Edition

1. Can I skip the zucchini?

Technically, you could—but why would you? The zucchini keeps the bread incredibly moist. Without it, the texture will lean drier, even with the sourdough discard.

2. Can I make muffins instead?

100%! Use a muffin tin and reduce the baking time to about 18–22 minutes.

3. Do I have to squeeze the zucchini?

Yes, yes, YES. Excess moisture = gummy bread. Need help? Check out How Do You Get Moisture Out of Zucchini for Bread? for foolproof methods.

4. What if I don’t have sourdough discard?

You can sub it with ½ cup of Greek yogurt or buttermilk for a similar tangy effect. But really, why not start your own sourdough starter? It’s easier than you think!

🥄 Nutrition (Per Slice)

Calories: ~240
Carbs: ~33g
Protein: ~5g
Fat: ~10g
Sugar: ~15g

🏆 Final Thoughts: Bake It, Own It, Love It

A bowl of chocolatey sourdough zucchini bread batter with visible chocolate chunks and zucchini.

If you’ve made it this far, I can officially crown you as curious, carb-loving royalty. Sourdough chocolate zucchini bread is one of those recipes that feels fancier than it is, tastes like something out of a bakery, and makes all who try it swoon. Plus, you get the smug satisfaction of sneaking a vegetable into a dessert. So, what are you waiting for? Grab that sourdough starter and zucchini, and let’s make some magic.

For helpful advice on sourdough baking, consider reading King Arthur Baking’s 10 tips for new sourdough bakers.

“Life is what happens between slices of sourdough.” — Probably not a real quote, but it should be. 😉

Sourdough Chocolate Zucchini Bread: The Ultimate Comfort Duo

🔥 The Magic of Sourdough Chocolate Zucchini Bread

✨ What Ingredients Should (and Shouldn’t) Be in Sourdough Bread?

🛠️ Tools You’ll Need