Easy Chocolate Zucchini Bread with Sourdough Discard | Vegan Option

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Here is my Easy Sourdough Chocolate Zucchini Bread with Sourdough Discard and I’ve added a Vegan Option! This recipe is slightly sweet and moist, and the added chocolate chips are so good! If you’d like to try the vegan option, scroll down.

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Easy sourdough chocolate zucchini bread

Ingredient list for Easy Sourdough Chocolate Zucchini Bread with Sourdough Discard

  • Butter
  • Grated zucchini (about 1 1/2 cups) 
  • Light or dark brown sugar
  • Vanilla extract
  • Eggs
  • Sourdough starter or discard (optional)
  • applesauce option for vegan option
  • All-purpose flour
  • Cinnamon (or my pumpkin pie spice)
  • Baking soda
  • Fine sea salt
Easy chocolate zucchini bread

Recipe Highlights!

Easy Sourdough Chocolate Zucchini Bread

Step by step instructions

Step 1: Preheat oven to 350°F and lightly grease a 9″ x 5″ baking pan and line with parchment paper.

Step 2: Grate the zucchini and using a kitchen rag, press out any extra moisture. Set aside.

Watch my tutorial here!

Step 3: Mix the dry ingredients together in a small bowl .

Step 4: In a large mixing bowl, combine the wet ingredients and stir until smooth. Add the dry ingredients to the wet ingredients and stir until ingredients are incorporated. Add zucchini and chocolate chips to the batter. Stir until fully mixed.

Step 5: Pour batter into greased 9” x 5” baking dish and bake at 350°F for about 50 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool slightly. Slice and add a pat of salted butter or enjoy as is! It’s the best sourdough chocolate zucchini bread you’ll ever try!

To Freeze: Wrap your zucchini bread in 2 layers of plastic wrap or a plastic and silicone free – Reusable Beeswax Food Wraps, wrap with foil. Easy Sourdough Chocolate Zucchini Bread will last up to 2 months in your freezer. Defrost at room temperature and reheat to serve. You can also freeze this bread in individually wrapped slices if you’d like to grab a quick snack.

Easy Sourdough Chocolate Zucchini Bread

Vegan Option for Easy Sourdough Chocolate Zucchini Bread with Sourdough Discard

Simply omit butter, starter, and eggs. Replace with vegan butter, 1/2 cup dairy free milk alternative plus 1/3 cup applesauce.

If you enjoy quick breads, make sure to try my Chocolate Chip Pumpkin Bread!

Easy Sourdough Chocolate Zucchini Bread
Easy Sourdough Chocolate Zucchini Bread
Yield: 1 loaf

Easy Sourdough Chocolate Zucchini Bread with Vegan Option

Easy Sourdough Chocolate Zucchini Bread

Here is my Easy Sourdough Chocolate Zucchini Bread with Vegan Option using leftover sourdough starter discard. This recipe is slightly sweet and moist, and the added chocolate chips are so good! If you'd like to try the vegan option, scroll down.

For VEGAN OPTION: Simply omit butter, starter, and eggs. Replace with vegan butter, 1/2 cup dairy free milk alternative plus 1/3 cup applesauce.

Ingredients

  • 1/2 cup sourdough starter, fed (ripe) or discard
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/2 cup melted butter (vegan butter optional)
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini, somewhere between firmly and lightly packed
  • 1 cup chocolate chips

Instructions

    Preheat the oven to 350°F. Lightly grease a 9" X 5" quick bread .

    In a large bowl, stir together the starter, sugar, honey, butter, eggs, cinnamon, and vanilla until thoroughly combined.

    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; stir into the wet ingredients

    Stir in the grated zucchini, then the chocolate chips. Transfer batter to prepared pan. I add parchment paper so the bread is easy to lift out of the pan.

    Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.

    When the bread is done, allow to cool on a cooling rack for 20 minutes.

    Tightly wrap and store at room temperature for up to three days; freeze for longer storage.

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