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Moist Sourdough Discard Chocolate Zucchini Bread

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A moist and tender chocolate zucchini bread made with sourdough discard, combining rich chocolate flavor with the freshness of zucchini. Easy to make and perfect for using up sourdough discard.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed, at room temperature
  • 1 ¾ cups (220g) all-purpose flour (can substitute whole wheat pastry flour)
  • ¼ cup (25g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar (can reduce to ½ cup for less sweetness)
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ¾ cup (130g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Grate the zucchini using a medium box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  4. In another bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sourdough discard until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. A few flour streaks are okay; do not overmix.
  6. Fold in the grated zucchini and chocolate chips gently until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no raw batter.
  9. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a dense loaf. Squeeze zucchini thoroughly to prevent sogginess. Use room temperature ingredients for better mixing. Check oven temperature with a thermometer to avoid under or overcooking. If edges bake too quickly but inside is wet, cover loosely with foil halfway through baking.

Nutrition

Keywords: sourdough discard, zucchini bread, chocolate zucchini bread, quick bread, easy baking, moist bread, chocolate chips, sourdough baking

Find it online: https://sizzlesprout.com/moist-sourdough-discard-chocolate-zucchini-bread-recipe-easy-and-delicious/