Sourdough Chocolate Zucchini Bread
Part veggie smuggler, part chocolate bomb, this sourdough zucchini bread turns garden overload into gooey, brownie-adjacent bliss. It’s moist, rich, and sneakily wholesome—like if your crisper drawer had a baking show glow-up.
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
Storage Tips
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.
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.