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A freshly baked loaf of sourdough chocolate zucchini bread with a slice cut to reveal its rich interior.

Sourdough Chocolate Zucchini Bread


  • Author: Olivia Baker
  • Total Time: 60
  • Yield: 1 loaf (8-10 slices)

Ingredients

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


Instructions

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:

  1. 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.
  2. Wet Ingredients: In a large bowl, whisk together the sourdough discard, sugars (both brown and granulated), oil, eggs, and vanilla extract. Mix until smooth.
  3. 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.
  4. 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.
  5. 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.

  • Cook Time: 15

Nutrition

  • Calories: 200-250
  • Sugar: 15-20g
  • Fat: 8-10g
  • Saturated Fat: 3-4g
  • Carbohydrates: 35-40g
  • Protein: 4-5g
  • Cholesterol: 3-4g

Keywords: Sourdough Chocolate Zucchini Bread