This Sourdough Chocolate Zucchini Bread is rich, moist, and deeply chocolatey, with sourdough discard and fresh zucchini baked right in. Easy to make and ready the same day, it’s perfect for breakfast or dessert.
If you’ve read my blog for a while, you know I’m a big fan of chocolate. From double chocolate sourdough bread to chocolate chip muffins and cookies, I’ll add it to just about anything.
So when I decided to revisit an old blog recipe from my pre-sourdough days, it only made sense to turn it into a chocolate zucchini bread made with sourdough discard.
While testing this recipe, I shared it with friends after dinner. And they all agreed it was one of the most moist and delicious quick breads they’d ever had. Honestly, it tastes almost like a brownie!
But the best part? It’s super quick and easy to make. Mix it up in minutes, bake, and you’ve got the perfect sweet breakfast or decadent dessert.
This sourdough chocolate zucchini bread is sure to become a family favorite. I hope you give it a try and love it as much as we did!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and is a great way to use up extra discard.
- Zucchini- Use fresh, finely grated zucchini. No need to squeeze; the moisture keeps the bread tender.
- Dutch-Processed Cocoa Powder- Less acidic than natural cocoa for a smoother, richer chocolate flavor. Natural cocoa works too but may taste slightly more acidic.
- Chocolate Chips- Semi-sweet adds rich, chocolatey bites throughout. Swap with dark, milk, or white chocolate if you like.
- All-Purpose Flour- Provides structure while keeping the crumb soft. Up to ⅓ can be swapped for whole wheat for a heartier loaf.
- Brown & Granulated Sugar- Brown sugar provides rich, caramel notes, with granulated sugar adding just a touch more sweetness.
- Applesauce- Keeps the bread moist and tender without adding extra fat.
- Butter- Adds rich flavor. Substitute with coconut oil or liquid oil if desired.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, measure by weight or use half the amount to avoid oversalting.
Tips for Success
- Choose Dutch-processed cocoa powder. It’s less acidic than natural cocoa and gives the bread a balanced, rich chocolate flavor.
- Grate zucchini finely. A fine grate helps it incorporate easily into the batter. No need to squeeze out the moisture; it keeps the bread soft and tender.
- Use room temperature ingredients. Room temperature eggs, sourdough discard, and applesauce keeps the butter melted, which creates a better-textured loaf.
- Don't overmix. Stir the batter just until combined for a more tender texture.
- Cool completely before slicing. This allows the crumb to set and prevents it from turning mushy.
- Serve warm. Butter in the bread firms up as it cools, so a quick 10–15 second warm-up in the microwave or a few minutes in the oven softens it perfectly.
How to Make Sourdough Chocolate Zucchini Bread
Make decadent chocolate zucchini bread with sourdough discard following these step-by-step instructions.
Step 1: Mix dry ingredients. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: Whisk wet ingredients. In a large bowl, whisk the melted butter with both sugars. Add the eggs, then mix in the sourdough discard, applesauce, vanilla, and grated zucchini.
Step 3: Mix batter. Gently fold the dry ingredients into the wet until just combined. Fold in the chocolate chips.
Step 4: Bake. Pour the batter into the pan and smooth the top. Bake 65–75 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to a wire rack to cool completely.
How to Store
Once completely cooled, store the bread in an airtight container at room temperature for 3 to 4 days. For the best texture, warm individual slices in the microwave or oven for 10 to 15 seconds before serving.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature, then warm before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Quick Bread Recipes
📖 Recipe
Sourdough Discard Chocolate Zucchini Bread
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (60 grams) Dutch-processed cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- ½ cup (130 grams) unsweetened applesauce room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (170 grams) grated zucchini
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350℉. Grease a 9"x5" loaf pan with butter, oil, or cooking spray, and line it with a strip of parchment paper that hangs over the short edges for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1 ½ cups (180 grams) all-purpose flour, ½ cup (60 grams) Dutch-processed cocoa, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the sourdough discard, applesauce, vanilla extract, and grated zucchini until fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, ½ cup (130 grams) unsweetened applesauce, 1 teaspoon vanilla extract, 1 ¼ cups (170 grams) grated zucchini
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in the chocolate chips until evenly distributed.1 cup (170 grams) semi-sweet chocolate chips
- Pour the batter into the prepared loaf pan and spread it evenly into all four corners of the pan.
- Bake for 65–75 minutes, or until a skewer inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing. Serve warm for the best texture.
Notes
- Quick Tip: Quick breads made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores the soft texture.
- Storage: Store the bread in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
Dawn says
This was so delicious. Just the right sweetness. I am looking forward to trying more of everyday nutrition and wellness recipes.
Ashley Petrie, RDN, LDN says
Thanks! 🙂
Mary says
Delicious, moist and healthy!!
Ashley Petrie, RDN, LDN says
Thank you!!
Julie says
Dawn gave me piece, delish!!
Ashley Petrie, RDN, LDN says
Thank you!!
Oriel says
This was Delicious, it had a nice texture and great taste, perfect with a little butter and my morning coffee! Thank you everyday nutrition & wellness
Ashley Petrie, RDN, LDN says
Thank you!