Sourdough Chocolate Zucchini Bread: A Bake for Chocolate Loving Sourdough Bakers who Garden
If you’ve ever stood in front of a kitchen counter piled with zucchini and thought, If I have to sauté one more squash, I’m burning down the garden—you’re in the right place. Put down the matches. This Sourdough Chocolate Zucchini Bread is here to rekindle your love of squash. It sneaks vegetables into a bake that’s unapologetically rich, deeply chocolatey, and totally satisfying. Think: fudgy cake meets garden haul, with melty pockets of chocolate chips for good measure.
Use Up Some Summer Squash! And Some Sourdough Discard, Too
Whether your garden is popping off with zucchinis, crooknecks, or pattypans (or you’re just impulse-buying from the farmers market), this recipe is a soft landing for all your extra squash. Grated summer squash melds effortlessly into the batter, adding moisture and a subtle, dare-I-say-buttery sweetness.
The sourdough discard brings a slight tang and extra depth, making this loaf taste like it came from a bakery run by someone who composts (and has excellent taste in chocolate). It’s part vegetable-forward snack, part dessert, and 100% the reason I now look forward to the annual zucchini invasion.
Wholesome Breakfast or Decadent Dessert? Yes.
Serve it warm with coffee and call it breakfast, or dress it up with a scoop of vanilla ice cream and call it what it truly is: secretly cake. It’s one of those “I can’t believe it’s got vegetables” kind of recipes that’s fooled many—my chocolate-purist husband included. No kids required. Just a desire to feel like you’re making responsible decisions while eating something that tastes like a brownie.
Also? It freezes beautifully, which means you can have it on standby for when the next chocolate emergency hits.
Squash Your Worries: Tips for a No-Fuss Loaf
Get shredded.
A box grater does the job just fine, especially for a single loaf. But if you’re making a double batch or prepping squash for the freezer, break out the food processor fitted with the grater attachment. Your knuckles will thank you.
Reheat like a toaster ninja.
Leftover slices spring back to life with a quick toast or a zap in the microwave. You do not want to miss the return of those molten chocolate pools. Trust me.
Dairy-free?
Swap the cow’s milk for your favorite unflavored plant-based milk. Oat, almond, soy—they’re all welcome at the party, just keep it neutral.
Gluten-free?
Use a 1:1 gluten-free flour blend, like King Arthur or Bob’s Red Mill. No other changes needed.
Carb-conscious?
You can substitute a no-calorie sweetener like Splenda for the sugar. Just be sure to follow the conversion guide on the package—it’s not always a straight swap.
Renal-friendly?
Zucchini’s already a star for kidney-friendly diets, but if you want to lower potassium and phosphorus even more, skip the chocolate chips and use unenriched rice milk or water in place of the dairy.
Still more zucchini haunting your fridge?
Check out my Summer Squash Pound Cake, Zucchini Muffins with Crumble Topping, or explore the full Summer Squash Recipe Collection for more ways to bake, sauté, and yes—even roast your way through the season.
Sourdough Chocolate Zucchini Bread
Ingredients
- 2 large eggs
- 110 g (½ cup) vegetable or canola oil
- 125 g (½ cup) sourdough discard 100% hydration
- 1 tsp vanilla extract
- 150 g (1 cup) grated summer squash or zucchini
- 80 g (⅓ cup) whole milk
- 178 g (1¼ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 42 g (½ cup) unsweetened cocoa powder
- 2 g (½ tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) fine salt
- 170 g (1 cup) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9”x5” loaf pan with parchment paper or grease well with butter.
- In a medium bowl, whisk together the eggs, oil, sourdough discard, vanilla extract, grated squash, and milk until well combined. Set aside.
- In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 210°F (99°C).
- Let the bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
Notes
Store the cooled loaf at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days (or in the fridge for up to a week). For longer storage, wrap the bread in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving. Individual slices can also be frozen and toasted or microwaved as needed.
