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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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 9x5 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
Servings: 8 servings
Calories: 143kcal
