The Best Sourdough Chocolate Zucchini Bread Recipe
This sourdough chocolate zucchini bread is so rich and decadent that it tastes like moist, chocolate cake. Its the perfect use for extra zucchini.
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Equipment
- 9X5 loaf pan
- kitchen scale
- Danish dough whisk
- parchment paper optional
- mixing bowls
Ingredients
Wet Ingredients
- 60 g coconut oil ¼ cup, melt and then measure
- 60 g sour cream ¼ cup
- 2 large eggs
- 135 g granulated sugar ⅔ cup
- 1 tsp vanilla extract
- 62 g sourdough starter ¼ cup
Dry Ingredients
- 125 g all-purpose flour 1 cup
- 41 g unsweetened cocoa powder ½ cup
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ tsp baking soda
- 1 tsp instant coffee
Add-Ins
- 180 g zucchini 1½ cups, 2 small zucchini
- 135 g semi-sweet chocolate chips ¾ cup
Instructions
Prepare
- Preheat oven to 350°F/177°C with the rack in the middle position.
- Line a 9X5-inch loaf pan with a piece of parchment paper or grease with butter and lightly dust with flour, tapping any excess out and discarding.
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. 60 g sour cream, 62 g sourdough starter, 2 large eggs, 1 tsp vanilla extract, 60 g coconut oil, and 135 g granulated sugar
- In a small separate bowl, whisk together the cocoa powder, flour, baking soda, baking powder, salt, and instant coffee 41 g unsweetened cocoa powder, 125 g all-purpose flour, ¾ tsp baking soda, ¼ tsp baking powder, ¼ tsp salt, and 1 tsp instant coffee
- Pour the dry ingredients into the wet ingredients and stir to combine. It will be a thick batter but will loosen a bit once the zucchini is added.
- 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. 180 g zucchini and 135 g semi-sweet chocolate chips
Long Ferment Method
- Mix the chocolate zucchini batter as directed above in the 'same day method' and then cover the bowl and place it in the refrigerator for up to 24 hours.
- Preheat the oven to 350°F/177°C 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°F/94°C 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 226.2kcalCarbohydrates: 28.9gProtein: 3.9gFat: 11.7gSaturated Fat: 7.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.3gTrans Fat: 0.01gCholesterol: 34.6mgSodium: 142.6mgPotassium: 187.5mgFiber: 2.6gSugar: 16.1gVitamin A: 111.8IUVitamin C: 2.7mgCalcium: 30.3mgIron: 1.9mg
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