This Sourdough Chocolate Zucchini Bread is moist, fudgy, and packed with chocolate flavor. Made with sourdough discard and fresh zucchini, it’s the perfect way to sneak extra veggies into breakfast or snack time.
If you’ve read my blog for a while, you know I’m a big fan of chocolate. And when it comes to chocolate, double chocolate will always win. (My double chocolate sourdough loaf, muffins, and cookies are proof!)
So when I decided to revisit an old recipe from my pre-sourdough days, it only made sense to turn it into a double chocolate zucchini bread made with sourdough discard.
While testing this recipe, I shared slices with friends after dinner. And they all agreed it was one of the best quick breads they’d ever had. It’s incredibly moist, rich, and chocolatey with a taste and texture that’s almost like a brownie.
But the best part? It’s super quick and easy to make. Mix the batter in minutes, bake it up, and you’ll have the perfect sweet breakfast, afternoon snack, or decadent dessert in no time.
This sourdough chocolate zucchini bread is an easy way to use up both extra discard and zucchini. And it's sure to become a new favorite. I hope you enjoy it as much as we did!
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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 while putting extra discard to good use.
- Zucchini- Use freshly grated zucchini. No need to squeeze out the moisture, it helps keep the bread soft and tender.
- Cocoa Powder- I've tested this recipe with both natural and Dutch-processed cocoa powder. While I prefer Dutch-processed for its richer flavor, either works well.
- Chocolate Chips- Add pockets of rich, melty chocolate throughout the loaf. Feel free to use semisweet, dark, milk, or white chocolate chips.
- All-Purpose Flour- Provides structure while keeping the crumb soft and tender.
- Brown & Granulated Sugar- Brown sugar adds moisture and a deeper caramel-like flavor, while granulated sugar balances the sweetness.
- Applesauce- Helps keep the bread moist and tender without adding extra fat.
- Butter- Adds rich, buttery flavor. You can substitute melted coconut oil or another neutral baking oil if preferred.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s, reduce to ½ teaspoon.
Tips for Success
- Measure your flour correctly. Too much flour is the easiest way to end up with dry zucchini bread. Use a kitchen scale or the spoon-and-level method for the most accurate results.
- Use freshly grated zucchini. Freshly grated zucchini adds the most moisture and the best texture. Avoid pre-shredded zucchini, which tends to be dry.
- Use room temperature ingredients. Room temperature eggs, sourdough discard, and applesauce help keep the melted butter from solidifying, resulting in a better-textured loaf.
- Don't overmix. Stir the batter just until the ingredients are combined. Overmixing can make the bread dense instead of tender.
- Cool completely before slicing. This gives the crumb time to set, making it easier to slice without becoming gummy.
How to Make Sourdough Chocolate Zucchini Bread
Follow along with the step-by-step photos below to make this rich and moist sourdough chocolate zucchini bread. The full recipe is in the recipe card below.
Step 1: Mix dry ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 2: Whisk wet ingredients. Whisk the melted butter with both sugars. Add the eggs, then mix in the sourdough discard, applesauce, and vanilla.
Step 3: Make batter. Gently fold the dry ingredients into the wet until just combined. Fold in the zucchini and chocolate chips.
Step 4: Bake. Pour the batter into the pan and smooth the top. Bake 60–70 minutes at 350°F. Cool completely before slicing.
How to Store
Store sourdough chocolate zucchini bread in an airtight container at room temperature for 3 to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature.
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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) cocoa powder natural or Dutch-processed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table 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 eggs room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 single-serve cup (111 grams, 3.9 ounces) 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 the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the short sides 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) cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, whisk together the melted butter and sugars until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sourdough discard, applesauce, and vanilla extract until combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, ½ cup (100 grams) sourdough starter discard, 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Fold in the grated zucchini and chocolate chips, being careful not to overmix.1 cup (170 grams) semi-sweet chocolate chips, 1 ¼ cups (170 grams) grated zucchini
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it onto a wire rack. Cool completely before slicing and serving.
Notes
- 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!