Sourdough chocolate zucchini bread

This recipe for sourdough chocolate zucchini bread combines the tangy essence of sourdough with the richness of chocolate, creating a moist and decadent treat that’s perfect for any occasion.

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Sourdough and chocolate!

The fusion of sourdough tanginess and chocolate richness in this bread creates a wonderful harmony of flavors. Whether for a cozy morning treat or a sweet afternoon snack, this recipe offers a delicious way to enjoy the benefits of sourdough in a delightful and unexpected form. Don’t have a sourdough starter? Check out my blog on how to make a dry sourdough starter!

Ingredients to make sourdough chocolate zucchini bread

Dry ingredients:

• 2 cups AP flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/3 cup dark cocoa powder
• 1/2 cup walnuts (optional but recommended!)
• 1/2 cup dark chocolate chips (optional but recommended!)

Wet ingredients:

• 1 cup brown sugar
• 2 eggs
• 1/2 cup fed sourdough
• 2 tsp vanilla
• 1/2 cup coconut oil
• 1/4 cup milk
• 2 cups freshly grated zucchini

How to make sourdough chocolate zucchini bread

1. Preheat and Prep
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. I am LOVING these stainless steel loaf pans!
2. Mix dry ingredients
   • In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Whisk them together until well combined. If desired, sift the dry ingredients to ensure a smooth mixture.
3. Blend wet ingredients
   • In a separate large bowl, whisk together the melted coconut oil with the brown sugar and milk until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sourdough starter until fully combined.
4. Combine wet and dry mixtures
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. Fold in the grated zucchini, walnuts, and chocolate chips, if using, until evenly distributed throughout the batter.
5. Bake
   • Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Cool and serve
   • Allow the bread to cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your delightful sourdough chocolate zucchini bread!

Feel free to experiment with additional mix-ins like nuts, dried fruits, or different types of chocolate for your own unique twist on this recipe! Top your bread slice with a dusting of powdered sugar and fresh berries. Give this recipe a try and let me know in the comments below your thoughts. Thanks for stopping by!

Sourdough Chocolate Zucchini Bread

dani

This recipe for sourdough chocolate zucchini bread combines the tangy essence of sourdough with the richness of chocolate, creating a moist and decadent treat that’s perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 143 kcal

Equipment

• 1 loaf pan
• 2 mixing bowls
• measuring cups/spoons
• shredder

Ingredients

  

• 2 cups AP flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/3 cup dark cocoa powder
• 1/2 cup dark chocolate chips
• 1/2 cup chopped walnuts
• 1 cup brown sugar
• 2 eggs
• 1/2 cup fed sourdough
• 2 tsp vanilla extract
• 1/2 cup coconut oil, melted
• 1/4 cup milk
• 2 cup shredded zucchini

Instructions

 

• Preheat oven to 350 degrees (175 degrees Celsius). Grease and flour 9×5 loaf pan or line with parchment paper.
• In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Whisk them together until well combined. If desired, sift the dry ingredients to ensure a smooth mixture.
• In a separate large bowl, whisk together the melted coconut oil with the brown sugar and milk until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sourdough starter until fully combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. Fold in the grated zucchini, walnuts, and chocolate chips, if using, until evenly distributed throughout the batter.
• Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Allow the bread to cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your delightful sourdough chocolate zucchini bread!

Notes

*Calories are approximate

Keyword sourdough chocolate zucchini bread