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.
![baked zucchini bread in a pan](https://danismidlife.com/wp-content/uploads/2024/01/zuc1-1024x768.png)
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Jump to RecipeSourdough 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!
![sliced sourdough chocolate zucchini bread](https://danismidlife.com/wp-content/uploads/2024/01/zuc2-1024x768.png)
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, as much water removed as possible
How to make sourdough chocolate zucchini bread
- 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!
- 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.
- 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.
- 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.
- 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.
- 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!
![slice of bread topped with powdered sugar and raspberries](https://danismidlife.com/wp-content/uploads/2024/01/zuc4-1024x768.png)
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](https://danismidlife.com/wp-content/uploads/2024/01/SDzucMAIN-300x300.png)
Sourdough Chocolate Zucchini Bread
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, excess water removed
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!
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