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:
- 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.
- 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