Moist Sourdough Discard Chocolate Zucchini Bread

If you’re like me, you’re always looking for ways to use up that sourdough discard sitting in your fridge. Sure, I could toss it out, but that feels like such a waste. That’s when this chocolate zucchini bread became my go-to solution. It’s the perfect way to combine my love for sourdough baking with using up those extra garden zucchini that seem to multiply overnight.

I started making this bread when my neighbor dropped off way too many zucchini last summer. Now, it’s become one of those recipes I keep coming back to, especially when my kids need a little convincing to eat their vegetables. The chocolate does an amazing job of hiding the zucchini, and the sourdough adds just the right amount of tang. Plus, it’s a great way to reduce food waste – something that always makes me feel good about my baking.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they tend to have the perfect balance of moisture and flesh. While those giant late-summer zucchini might be tempting to use up, they often have larger seeds and can be a bit watery – if that’s all you have, just make sure to remove the seedy center before grating. Fresh, firm zucchini from the store or garden will both work great, and there’s no need to peel them – the skin adds nice flecks of green to your bread and contains good nutrients. When you’re grating, use the large holes of your box grater and give the shredded zucchini a gentle squeeze to remove any excess moisture that could make your bread too wet.

Options for Substitutions

This recipe is pretty adaptable and here’s what you can swap out:

• Sourdough starter: The sourdough starter is key to this recipe, but you can use either fed or discard – both work great! If you don’t have sourdough starter, this specific recipe isn’t for you, as it’s a core ingredient that affects both texture and flavor.
• Sugar and honey: Feel free to play around with the sweeteners. You can use all brown sugar instead of granulated, or maple syrup instead of honey. Just keep the total amount of sweetener the same.
• Butter: You can swap the melted butter with coconut oil, vegetable oil, or your favorite vegan butter substitute 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, let sit for 5 minutes).
• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour. For a gluten-free version, use a 1:1 gluten-free flour blend.
• Chocolate chips: These are totally customizable – try dark chocolate, milk chocolate, or even nuts instead. You could also use dried fruit or skip them altogether.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to drain excess moisture regardless of which you use.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle.

Getting the sourdough discard measurement right is crucial – if your starter is too thick or thin compared to pancake batter consistency, you’ll need to adjust the flour or liquid accordingly to maintain the right texture.

When mixing the batter, avoid overmixing once you’ve added the flour, as this can lead to a dense, tough loaf – instead, fold the ingredients just until they’re combined, and don’t forget to toss your chocolate chips in a little flour before adding them to prevent them from sinking to the bottom.

For the best texture, let the bread cool completely (at least 1 hour) before slicing, as cutting into it too soon can make it appear underbaked and gummy, even when it’s properly cooked.

What to Serve With Chocolate Zucchini Bread?

This cozy bread makes a perfect breakfast, snack, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a warm slice with cream cheese or butter and pair it with your morning coffee or tea. If you’re enjoying it as an afternoon treat, a cold glass of milk or a scoop of vanilla ice cream makes this bread even more special. When serving for dessert, you can warm up a slice for about 10 seconds in the microwave to get the chocolate chips slightly melty, then top it with a dollop of whipped cream or a drizzle of caramel sauce.

Storage Instructions

Counter Storage: This zucchini bread stays fresh at room temperature for up to 3 days when wrapped well in plastic wrap or stored 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 your wrapped bread in the fridge where it’ll stay good for up to a week. The chocolate chips might firm up a bit, but the bread will still be super moist thanks to the zucchini and sourdough starter.

Freeze: This bread freezes really well for up to 3 months! I usually slice it before freezing, wrap each piece in plastic wrap, and store them in a freezer bag. This way, I can grab just one slice whenever I want a quick breakfast or snack.

Thaw & Enjoy: When you’re ready to eat your frozen bread, just let it thaw overnight in the fridge or for about an hour on the counter. If you like it warm, give it a quick 10-15 seconds in the microwave – the chocolate chips get slightly melty and it’s so good!

Preparation Time	15-20 minutes
Cooking Time	60-65 minutes
Total Time	75-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 300-320 g

Ingredients

• 1/2 cup sourdough starter, either fed or discard
• 1/2 cup granulated sugar or brown sugar (light or dark)
• 1/4 cup honey
• 1/2 cup melted butter (vegan option available)
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla essence
• 2 cups all-purpose 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 and Prepare the Pan

Preheat your oven to 350°F (175°C).

Lightly grease a 9″ x 5″ quick bread pan to prevent sticking.

Optionally, line it with parchment paper to make it easier to lift the bread out once baked.

Step 2: Mix Wet Ingredients

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

Stir everything together until thoroughly mixed and smooth.

Step 3: Combine Dry Ingredients and Mix

In another bowl, whisk together your dry ingredients: flour, baking soda, baking powder, and salt.

Gradually stir the dry mix into the bowl of wet ingredients until well combined and a consistent batter forms.

Step 4: Add Zucchini and Chocolate Chips

Gently fold the grated zucchini into the batter.

Once incorporated, gently stir in the chocolate chips.

Be careful not to over-mix to maintain the texture of the bread.

Step 5: Transfer Batter and Bake

Pour the prepared batter into the greased (and parchment-lined, if using) 9″ x 5″ bread pan.

Place the pan in your preheated oven.

Bake the bread for 45 minutes.

At the 45-minute mark, tent the top of the bread with foil to prevent over-browning.

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

Step 6: Cool and Store

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

For storage, wrap the cooled bread tightly and keep it at room temperature for up to three days.

For longer storage, freeze the bread.