When your garden is overflowing with zucchini, it’s time to get creative in the kitchen. And what better way to celebrate summer than with a sweet, moist loaf fresh from the oven? This chocolate chip zucchini bread is a game changer, blending the subtle tang of sourdough discard with rich, melty chocolate in every bite. It’s an easy, delicious solution for using up extra produce—and that sourdough discard you’ve been saving. Bonus: it’s lower in sugar, made with pantry staples, and bursting with flavor.
Perfect for breakfast, an afternoon snack, or a post-dinner treat, this loaf is guaranteed to become a favorite.
Ingredients
Dry Ingredients
- 120g all-purpose flour
- 120g bread flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 110g brown sugar
Wet Ingredients
- 110g extra virgin olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 220g grated zucchini (about one large zucchini)
- 125g sourdough discard (unfed)
- ½ cup chocolate chips (plus extra for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. Avocado oil spray works perfectly for this.
- Prep the Zucchini: Peel the zucchini using a vegetable peeler and grate it with the large holes of a cheese grater. Wrap the grated zucchini in a cheesecloth and squeeze out as much water as possible. Set it aside in the cheesecloth while you prepare the rest of the ingredients.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Mix Wet Ingredients: In a separate bowl, whisk the olive oil, eggs, vanilla extract, sourdough discard, and brown sugar until smooth and well combined.
- Bring It Together: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Incorporate the Zucchini: Squeeze the zucchini one more time to remove any remaining moisture, then fold it into the batter along with the chocolate chips.
- Prepare the Batter: Pour the batter into the prepared loaf pan and sprinkle a few extra chocolate chips on top for good measure—because, let’s be honest, you can never have too much chocolate.
- Bake: Bake for 55 minutes, keeping an eye on it as ovens and pans can vary. The loaf is ready when a toothpick inserted into the center comes out clean. Once baked, let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Slice and Enjoy: Cut yourself a slice, serve it up, and savor the perfect blend of summer zucchini, sourdough tang, and gooey chocolate goodness.
This chocolate chip zucchini bread is light, flavorful, and perfect for any occasion. Whether you’re packing it for a picnic, enjoying it at breakfast, or treating yourself after dinner, it’s guaranteed to impress. Happy baking!