Delicious Sourdough Discard Chocolate Zucchini Bread

Finding creative ways to use up sourdough discard can feel like a never-ending puzzle. Between regular feedings and recipe experiments, there’s always that lingering jar of discard in the fridge, quietly asking to be turned into something delicious instead of heading to the compost bin. And if you’re trying to sneak more vegetables into your family’s diet at the same time? That’s a whole other challenge.

That’s where this sourdough discard chocolate zucchini bread comes in: it’s a clever way to use up that extra starter while creating a treat that’s both tasty and secretly nutritious. Plus, it’s the kind of recipe that works perfectly for busy weekday baking, using ingredients you probably already have in your kitchen.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, that’s okay too – just be sure to cut out the seedy center before grating. Fresh summer zucchini work great, but if you’ve got a garden overflow, you can actually grate and freeze zucchini to use later. When you’re prepping the zucchini, there’s no need to peel it – the skin adds nice flecks of green to your bread and contains good nutrients. Just give it a quick rinse, trim the ends, and grate it on the large holes of your box grater.

Options for Substitutions

This recipe is pretty flexible and works well with several substitutions:

• Sourdough starter: The sourdough starter is key to this recipe, but you can use it whether it’s freshly fed or discard – both work great! Just make sure it’s at room temperature.
• Sugar and honey: Feel free to play around with the sweeteners. You can use all brown sugar instead of white, or swap the honey for maple syrup or agave nectar. Just keep the total amount of sweetener the same.
• Butter: Need a dairy-free version? Replace the butter with melted coconut oil or your favorite plant-based butter in equal amounts.
• Eggs: For each egg, you can use either 1/4 cup of mashed banana, 1/4 cup of applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Zucchini: Yellow summer squash works just as well as zucchini. Just be sure to squeeze out excess moisture after grating.
• Chocolate chips: Any chocolate chips work here – milk, dark, or even white chocolate. You could also use chopped nuts, dried fruit, or a mix of both instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to squeeze out the grated zucchini thoroughly using a clean kitchen towel or cheesecloth, as too much water will make your bread dense and gummy. A common mistake is overmixing the batter once the flour is added, which can lead to a tough, chewy texture – instead, fold the ingredients just until combined, and a few small lumps are perfectly fine. To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of the measured flour before adding them to the batter, and don’t skip the 10-minute rest period after baking before removing from the pan. For the best texture and flavor, store your bread at room temperature wrapped in parchment paper rather than plastic wrap, which can trap moisture and make the crust soggy.

What to Serve With Chocolate Zucchini Bread?

This cozy bread is perfect for breakfast, snack time, or dessert, and there are lots of simple ways to serve it! For breakfast, try a thick slice warmed up with a pat of butter and a cup of coffee or hot tea. If you’re serving it as an afternoon treat, a cold glass of milk or a scoop of vanilla ice cream makes it feel extra special. You can also spread a little cream cheese, peanut butter, or Nutella on top for added richness – my personal favorite is cream cheese since it balances out the sweetness of the chocolate chips really nicely.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel under and over the bread to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to a week. The cold temperature helps keep the zucchini from getting too moist, which means your bread stays just right.

Freeze: This bread freezes really well for up to 3 months! I usually slice it before freezing, then wrap individual pieces in plastic wrap and store them in a freezer bag. This way, I can grab just what I need when I want a slice. Let it thaw overnight in the fridge or for an hour on the counter when you’re ready to enjoy it.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 250-280 g

Ingredients

• 1/2 cup sourdough starter, whether freshly fed or discard
• 1/2 cup sugar (either white, light brown, or dark brown)
• 1/4 cup honey
• 1/2 cup butter, melted (vegan option if needed)
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla essence
• 2 cups plain flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups grated zucchini, moderately packed
• 1 cup chocolate chips

Step 1: Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F (175°C).

Lightly grease a 9″ x 5″ quick bread pan.

For easy removal, you might choose to add a layer of parchment paper to the pan, allowing the edges to overhang slightly.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the starter, sugar, honey, melted butter, eggs, cinnamon, and vanilla extract.

Stir these ingredients together until they are thoroughly mixed, resulting in a smooth, consistent batter.

Step 3: Combine the Dry Ingredients

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

Once combined, gradually stir this dry mixture into the bowl of wet ingredients, ensuring everything is well incorporated to avoid any lumps.

Step 4: Add Zucchini and Chocolate Chips

Fold in the grated zucchini, followed by the chocolate chips, ensuring they are evenly distributed throughout the batter.

This step adds moisture and sweetness to your quick bread.

Step 5: Bake the Bread

Carefully transfer the batter into the prepared 9″ x 5″ pan, smoothing the top with a spatula.

Place the pan into the preheated oven and bake for 45 minutes.

Check the bread, and if necessary, tent it with foil to prevent over-browning.

Continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Store the Bread

Once the bread is done baking, remove it from the oven and let it cool on a cooling rack for about 20 minutes.

After cooling, tightly wrap the bread and store it at room temperature for up to three days, or freeze it for longer storage.

Enjoy your delicious homemade zucchini bread!