Sourdough Discard Chocolate Zucchini Bread
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.
Servings 12 slices
Calories 305kcal
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.
Nutrition
Serving: 1slice | Calories: 305kcal | Carbohydrates: 43.5g | Protein: 5.5g | Fat: 13.5g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 374mg | Fiber: 3g | Sugar: 26g | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
