Sourdough Double Chocolate Zucchini Bread

This is the BEST sourdough chocolate zucchini bread ever! It’s quick and easy and made with both cocoa powder and chocolate chips! So fudgy and delicious, you’d never know it’s made with a vegetable!

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This bread is one of my very favorite ways to use all that plentiful zucchini during the summer months. You can only have so many zucchini stir fries and casseroles so this is great recipe to mix things up a bit, especially since you can’t even tell there’s any zucchini in there! While this recipe has quite a lot of shredded zucchini in it, you can’t taste it all!

This bread is so moist and fudgy, but is almost like chocolate cake. It is so decadent and a super special treat. The addition of adding sourdough discard adds a lovely texture and unique taste while it’s made moist by both the zucchini and Greek yogurt (extra protein too!). There’s nothing not to love about this bread!

We love eating this bread for dessert, snacks, or as a side to some vanilla ice cream (so good!) While it it delicious straight from the oven, it is even better the second day after the flavors have had time to meld.

Why You’ll Love this Recipe

Quick and Easy – this bread is so easy you can have mixed up and in the oven in 15 minutes or less!

Double Chocolate! – who doesn’t love double the chocolate? Using both cocoa powder and chocolate chips makes for a rich chocolate flavor and fudgy texture that is so tasty!

Lots of Zucchini! – it’s a great way to eat more vegetables without even tasting them! The zucchini only makes this bread better because it contributes highly to keeping it moist.

Ingredients

Flour – I used organic all-purpose flour. You may substitute whole wheat.

Cocoa powder – you can use regular or dark cocoa.

Baking powder, baking soda, salt – for leavening and salt for flavor.

Zucchini – you will use 1 1/2 cups of shredded zucchini for this bread.

Brown sugar – or coconut sugar.

Sourdough starter – you may use active starter or discard.

Greek yogurt – unsweetened. You may substitute sour cream

Coconut oil – you may substitute butter.

Eggs – I love using farm fresh eggs whenever possible.

Vanilla extract – pure vanilla extract is best!

Chocolate chips – either semi- sweet or dark chocolate will work. You may also use chocolate chunks.

Tools You May Need

Mixing bowl or stand mixer

Measuring cups and spoons

9×5 inch bread pan

parchment paper

handheld cheese grater

How to Make Sourdough Double Chocolate Zucchini Bread

Step 1: Preheat the oven to 350°. Melt the coconut oil (1/4 cup) in a small saucepan over low heat. Set it aside to cool slightly.

Step 2: In a small bowl combine the flour (1 cup), cocoa powder (1/2 cup), baking powder (1/4 tsp) , baking soda (3/4 tsp) , and salt (1/2 tsp). Set aside for later.

Step 3: Wash the zucchini. Using a handheld cheese grater on the large size grate, grate the zucchini until you have 1 1/2 cups worth. There is no need to peel the zucchini.

Step 4: In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the brown sugar (2/3 cup), sourdough starter (1/2 cup), eggs (2), Greek yogurt (1/4 cup), melted coconut oil, and vanilla extract (1 tsp). Stir with a whisk or mix on medium speed in your stand mixer until the ingredients are fully combined.

Step 5: Add the dry ingredients to the wet ingredients and stir until just until there is no dry flour remaining. Do not over mix! Add the shredded zucchini (1 1/2 cups) and fold it into the batter using a rubber spatula or large spoon. Add 1/2 cup of the chocolate chips to the batter and stir just until combined.

Step 6: Line a 9×5 inch loaf pan with parchment paper or grease with cooking spray. Pour the batter into the pan and sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake at 350° for 50-60 minutes until a toothpick comes out clean. It’s okay if the toothpick has melted chocolate chips on it. You just don’t want gooey batter.

Step 7: Remove the bread from the oven and set the pan on a cooling rack to cool slightly before removing it from the pan. If you used parchment paper just lift the edges of the parchment paper and transfer the loaf to a cooling a rack. If you greased the pan, run a butter knife along the edges to make sure it isn’t stuck. Tip the loaf pan on its side to transfer it carefully to a cooling rack to cool completely.

How to Serve

Enjoy this chocolate zucchini bread either hot right out of the oven or after it’s cooled to room temperature. It’s delicious served alongside a cold glass of milk, hot or iced coffee or tea. You can serve it as part of a brunch or breakfast spread, as a snack, or as dessert served with vanilla ice cream!

It also makes a for a wonderful home baked gift when wrapped in pretty packaging with a thoughtful handwritten note!

How to Store

Double chocolate sourdough zucchini bread with stay fresh at room temperature for up to 4 days. For a longer shelf keep it in an airtight bag in the refrigerator.

It also freezes beautifully! To freeze place the cooled bread into an airtight ziplock bag, squeeze as much air out as possible and keep in the freezer for up to 1 month for maximum freshness. Thaw completely at room temperature before serving.

Recipe FAQs

More Delicious Recipes from Our Kitchen

• Sourdough Banana Bread
• Brown Butter Sourdough Chocolate Chip Cookies
• Sourdough Blackberry Lemon Scones

If you’ve made this sourdough double chocolate zucchini bread I would love if you left a star rating and let me know how it went in the comments below 🙂 Thank you for visiting!