Sourdough Discard Chocolate Zucchini Bread

Sourdough chocolate zucchini bread cut into slices on a counter.

5 from 3 votes

Sourdough Discard Chocolate Zucchini Bread

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 1

Cool Time 1

Total Time 2 20

Servings slices

Calories 305kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.