The Best Sourdough Chocolate Zucchini Bread Recipe

Sharing is caring!

This post may contain affiliate links. As an Amazon Associate, I may receive a small commission, at no cost to you, if you make a purchase. Please read our disclosure policy.

This sourdough chocolate zucchini bread is so rich and decadent that no one will believe it’s filled with green vegetables. The deep chocolate flavor and moist tender crumb makes this the best sourdough zucchini bread.

It’s always a good idea to have plenty of sourdough discard recipes on hand and this recipe is one of my favorites. Just like my sourdough zucchini bread and sourdough banana bread, this bread combines leftover sourdough starter discard with added produce to make a moist

When zucchini season hits, adding zucchini to baked goods is a favorite way to use up extra zucchini. ​Adding grated zucchini has long been a great way to add extra moisture 

If you’ve never baked with zucchini, you may be asking what sourdough chocolate zucchini bread tastes like. I mean, isn’t it strange to put vegetables in quick bread? You might be hesitant to believe that it tastes like moist chocolate cake, but it’s true!

The Best Sourdough Chocolate Zucchini Bread Ingredients

​Dry Ingredients

• Flour – I use all-purpose flour for any quick bread I make. 
• Cocoa powder – Use unsweetened cocoa powder and not Dutch-processed cocoa.
• Baking powder – Gives rise to the bread and reacts to the acid in the sour cream and sourdough starter.
• Baking soda – Another leavening agent
• Salt – Adds flavor to all baked goods
• Instant coffee – Coffee’s bitter flavor pairs well with the rich chocolate flavor and sweetness. 

Wet Ingredients

• Sourdough starter -While you can use active starter, it’s the perfect place to use leftover sourdough discard.
• Coconut oil – Melt and then measure the coconut oil. The coconut flavor in coconut oil doesn’t come through in the sourdough bread, but feel free to use any neutral-flavored oil like avocado oil or a light-flavored olive oil if you prefer. I recommend avoiding vegetable oil and most other seed oils because they’re high in omega-6 fatty acids and how they’re processed.
• Granulated sugar – Adds sweetness and moisture.
• Eggs – Let the eggs come to room temperature for easy mixing. 
• Sour cream – High in fat, sour cream adds moisture and richness to the quick bread. 
• Vanilla Extract – Whether store-bought or homemade, vanilla extract complements chocolate and is a must-have.

Add-Ins

• Grated zucchini -No need to blot any excess water out of the grated zucchini, just add it all. 
• Chocolate chips(optional)  – I highly recommend adding chocolate chips to make this a sourdough double chocolate zucchini bread. My personal preference is to use semi-sweet chips for the perfect level of sweetness, but you could opt for milk chocolate or dark chocolate. 

How to Make Sourdough Chocolate Zucchini Bread

Prepare

Preheat oven to 350 degrees with the rack in the middle position.

Line an 8X4 inch loaf pan with a piece of parchment paper or grease with butter and lightly dust with flour, tapping any excess out and to discard. 

Mixing the Batter – Same Day Method

Add the sour cream, sourdough starter discard, eggs, vanilla extract, melted coconut oil, and sugar to a large mixing bowl and stir with a large wooden spoon to combine. 

In a small separate bowl whisk together the cocoa powder, flour, baking soda, baking powder, and salt. 

Pour the dry ingredients into the wet ingredients and stir to combine. It will be a thick batter but will loosen a bit once you add the grated zucchini. 

Use the large holes on a box grater or food processor to grate the zucchini. 

​Add the grated zucchini and chocolate chips to the batter and stir completely to incorporate fully. 

Long-Ferment Method

Allowing the batter to rest gives the sourdough starter time to break down some of the phytic acid found in the flour, making it easier to digest.

Mix the chocolate zucchini batter as directed above in the ‘same day method’. Cover the bowl and place it in the refrigerator for up to 24 hours. 

Preheat the oven to 350 degrees when ready to bake and pour the batter into the prepared pan. Bake for an additional 5-10 minutes.

Bake

Pour the batter into the prepared pan. Place the loaf pan into the oven and bake for 65 minutes.

Ways To Test The Bread Is Done

Typically I insert a toothpick into the quick bread and when it comes out clean, I know its done. However, since the bread is filled with chocolate chips, the toothpick comes out covered in chocolate, making this testing method ineffective.

The bread will pull away from the sides of the pan and feel firm when you press your finger in the center of the loaf when it’s done. If it’s soft and doesn’t bounce back when pressed, the center is filled with batter and it needs more time.

Another way to check is to take the internal temperature with a digital thermometer in the center of the bread, reading 200 degrees when it’s done.

Remove the bread from the oven and allow it to cool in the pan on a wire rack for 30 minutes. Run a knife along the edge of the bread to loosen it from the pan and lift it out using the parchment paper. Place back on the wire rack and let the loaf cool completely.

Serve and Store

When the bread is completely cool, place it on a cutting board and use a sharp, serrated knife to slice the loaf. 

Store the leftover bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 7 days. 

FAQs

Can You Freeze Sourdough Chocolate Zucchini Bread?

Quick breads are excellent to freeze. When I bake, I will often double or triple a recipe so I can have some for the freezer. Since they thaw quickly, having some in the freezer makes it easy to have a quality snack ready to serve.

Allow the bread to cool completely and wrap tightly in a few layers of plastic wrap. Label with the name and date and place into the freezer. Use within 3 months for best flavor.

​How to Make Muffins From A Quick Bread Recipe

Creating muffins from a quick bread recipe couldn’t be easier for the perfect, individual serving size of sourdough double chocolate zucchini bread.

Instead of baking in a loaf pan, scoop the batter into a muffin lined pan, filling 2/3 of the way full.

Increase the oven temperature to 400 degrees and bake for 20-25 minutes.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough Chocolate Zucchini Bread!