Sourdough Chocolate Zucchini Bread

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This isn’t just zucchini bread. This Sourdough Chocolate Zucchini Bread is rich, chocolatey, and loaded with melty chocolate in every bite. The zucchini melts into the batter, making every slice unbelievably moist and tastes more like your favorite chocolate cake than a quick bread. If you need a great way to use that garden zucchini, this recipe is it.

Tools You’ll Need:

1. Cheese or veggie grater- for grating the zucchini. You can also use your food processor with your grating attachment if you prefer.
2. Whisk- for mixing the batter.
3. Mixing bowl– to mix wet and dry ingredients. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
4. Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking linked here.
5. Measuring cups and spoons- if not using a scale and for smaller ingredients.
6. Spatula– to fold ingredients.
7. 9×5-inch loaf pan- to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don’t add all of the batter to the pan. This USA pan linked here is my favorite for baking.
8. Parchment paper– to line your pan to avoid burning. This is very important!
9. Small metal clips (optional)- to clip the parchment to the pan linked here.

Gather Your Ingredients:

1. Fresh Zucchini– Brings natural sweetness, moisture, and tenderness to the bread. It’s the secret to that soft texture that stays fresh for days.
2. Avocado Oil- keeps the bread soft. You can substitute for any neutral cooking oil.
3. Sour cream– Adds moisture and richness to the bread and locks in moisture.
4. Brown sugar– Sweetens and adds molasses flavor to the bread.
5. White sugar– sweetens the bread.
6. Vanilla extract- Enhances and balances flavors.
7. Cocoa powder- You can use any cocoa powder, but I like to use Dutch-process cocoa powder because of the extra intense chocolate flavor.
8. Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this loaf “sour”. Key for fermentation.
9. Eggs (room temperature)– provide structure and lift to the bread.
10. All-purpose flour- Gives the bread structure while keeping it soft and cakey.
11. Baking powder + Baking soda– Ensures the right rise and tenderness.
12. Sea Salt- Balances sweetness and enhances all the other flavors.
13. Cinnamon- Rounds out the zucchini flavor and bring cozy warmth.
14. Semi-sweet chocolate chips- I like to use mini chips, but any will work.
15. Espresso powder (optional)- to bring out all of the chocolate flavors. I like to use the King Arthur espresso powder, but this is optional and you can skip it.
16. Chopped walnuts or pecans (optional)- Adds texture and crunch to the bread.

Instructions

Step 1: Mix the Batter

Wash and cut the ends off of the zucchini. Shred the zucchini with a cheese grater or a food processor using the grating attachment. Once the zucchini is shredded, transfer to a bowl and set aside for later.

Please note if you’re fermenting this batter overnight you can shred the zucchini the next day as you will add it then.

Whisk together the oil, sour cream, sourdough discard, brown sugar, eggs, and vanilla until smooth in a mixing bowl.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and espresso powder until all of the ingredients are combined.

Add the dry ingredients to the wet ingredients, and gently whisk the batter until no streaks of flour remain. Be careful not to overmix the batter at this stage or the crumb will be tough.

Add the shredded zucchini and chocolate chips to the batter and fold into the batter until just incorporated. Avoid overmixing.

Overnight ferment option: To ferment this batter, don’t add the shredded zucchini or chocolate chips to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.

Step 2: Bake the Zucchini Bread

Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the shredded zucchini and chocolate chips and fold in before baking.

Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. Don’t skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.

Pour the batter into the prepared pan, smooth the top, and sprinkle the top with the chocolate chips.

Batter should only fill the pan 2/3 of the way full, more than this could lead to spillage. I like to place a cookie sheet on the rack beneath my bread to avoid any messy ovens.

Transfer the loaf to the hot oven and bake at 350°F for 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F. 

These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.

The internal temperature of the bread should be 200-205 F when done. Cool in the pan 10 minutes, then transfer to a cooling rack. Allow to cool 30 minutes before slicing.

Yields 1 loaf

How to store:

Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 3 days.

Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer- Wrap loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight. Serve!

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough quick bread recipes!

Sourdough Quick Bread Recipes:

• Sourdough Zucchini Bread (with cinnamon sugar topping)
• Sourdough Strawberry Quick Bread
• Sourdough Lemon Loaf (Starbucks Copycat)
• Sourdough Brown Butter Banana Bread

Sourdough Chocolate Zucchini Bread

This Sourdough Chocolate Zucchini Bread is rich, chocolatey, and loaded with melty chocolate in every bite. The zucchini melts into the batter, making every slice unbelievably moist and tastes more like your favorite chocolate cake than a quick bread.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Servings 10

Equipment

• Cheese or veggie grater – for grating the zucchini. You can also use your food processor with your grating attachment if you prefer.
• Whisk – for mixing the batter.
• Mixing Bowl – to mix wet and dry ingredients. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
• Kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking linked here.
• Measuring cups and spoons – if not using a scale and for smaller ingredients.
• Spatula – to fold ingredients.
• 9×5-inch loaf pan – to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don't add all of the batter to the pan. This USA pan linked here is my favorite for baking.
• Parchment paper – to line your pan to avoid burning. This is very important!
• Small metal clips (optional) – to clip the parchment to the pan linked here.

Ingredients

  

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Wet Ingredients:

• 2 (260g) cups finely shredded zucchini
• ½ (120g) cup avocado oil or vegetable oil
• ⅓ (80g) cup full-fat sour cream or full-fat Greek yogurt
• ½ (120g) cup sourdough discard
• 1 (200g) cup brown sugar
• ⅓ (65g) cup granulated white sugar
• 3 large eggs
• 2 tsp vanilla extract

Dry Ingredients:

• 2 (275g) cups all-purpose flour
• ½ (50g) cup cocoa powder Dutch process preferred
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1 tsp ground cinnamon
• ½ tsp espresso powder

Mix-Ins:

• 1 (170g) cup semisweet chocolate chips i like to use minis

Garnish:

• Extra chocolate chips for topping

Instructions

 

Step 1: Mix the Batter

• Wash and cut the ends off of the zucchini. Shred the zucchini with a cheese grater or a food processor using the grating attachment. Once the zucchini is shredded, transfer to a bowl and set aside for later.
  2 (260g) cups finely shredded zucchini
• Please note if you’re fermenting this batter overnight you can shred the zucchini the next day as you will add it then.
• Whisk together the oil, sour cream, sourdough discard, brown sugar, eggs, and vanilla until smooth in a mixing bowl.
  ½ (120g) cup avocado oil , ⅓ (80g) cup full-fat sour cream, ½ (120g) cup sourdough discard, 1 (200g) cup brown sugar, ⅓ (65g) cup granulated white sugar, 3 large eggs, 2 tsp vanilla extract
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and espresso powder until all of the ingredients are combined.
  2 (275g) cups all-purpose flour, ½ (50g) cup cocoa powder, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp fine sea salt, 1 tsp ground cinnamon, ½ tsp espresso powder
• Add the dry ingredients to the wet ingredients, and gently whisk the batter until no streaks of flour remain. Be careful not to overmix the batter at this stage or the crumb will be tough.
• Add the shredded zucchini and chocolate chips to the batter and fold into the batter until just incorporated. Avoid overmixing.
  1 (170g) cup semisweet chocolate chips
• Overnight ferment option: To ferment this batter, don't add the shredded zucchini or chocolate chips to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.

Step 2: Bake the Zucchini Bread

• Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the shredded zucchini and chocolate chips and fold in before baking.
• Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. Don’t skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.
• Pour the batter into the prepared pan, smooth the top, and sprinkle the top with the chocolate chips.
  Extra chocolate chips for topping
• Batter should only fill the pan 2/3 of the way full, more than this could lead to spillage. I like to place a cookie sheet on the rack beneath my bread to avoid any messy ovens.
• Transfer the loaf to the hot oven and bake at 350°F for 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F.
• These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.
• The internal temperature of the bread should be 200-205 F when done. Cool in the pan 10 minutes, then transfer to a cooling rack. Allow to cool 30 minutes before slicing.
• Yields 1 loaf

Notes

How to store:

Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 3 days.

Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer- Wrap loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight. Serve!

Nutrition

Serving: 1sliceCalories: 417kcalCarbohydrates: 56gProtein: 6gFat: 20g

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