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Best Sourdough Discard Zucchini Chocolate Chip Bread Recipe

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This incredibly moist and tender zucchini bread uses sourdough discard for a subtle tang that balances the sweetness of chocolate chips and the earthiness of zucchini. It’s a foolproof recipe that turns two kitchen problems—leftover starter discard and a wilting zucchini—into a delicious, family-approved loaf.

Ingredients

Scale
  • 1 ½ cups (about 200g) shredded zucchini (from 1 medium zucchini, unpeeled)
  • ½ teaspoon salt (for drawing moisture out of the zucchini)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ½ cup (120g) sourdough discard (unfed, straight from the fridge)
  • ½ cup (120ml) neutral oil (avocado or grapeseed oil works great)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Prepare the zucchini: Shred your zucchini using the large holes of a box grater. You should end up with about 1 ½ cups of shredded zucchini. Place it in a colander or a fine-mesh sieve set over a bowl. Sprinkle with the ½ teaspoon of salt and toss gently. Let it sit for 10-15 minutes. After the rest, gather the zucchini in a clean kitchen towel or a few layers of paper towels and squeeze firmly over the sink to remove excess moisture.
  3. Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk together the sourdough discard, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently until just combined. A few lumps are okay—do not overmix.
  6. Fold in the zucchini and chocolate chips: Add the squeezed-dry zucchini and the chocolate chips to the batter. Fold them in with a few gentle strokes. The batter will be thick and chunky.
  7. Rest the batter (optional but recommended): Let the batter sit in the bowl for 15-20 minutes at room temperature to allow the sourdough discard to develop flavor and tenderness.
  8. Transfer to the pan: Scrape the batter into your prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Start checking at the 45-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 30 minutes, tent the pan loosely with aluminum foil.
  10. Cool completely: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper sling to lift it out and transfer it directly to the cooling rack. Let it cool completely before slicing (about 1-2 hours).

Notes

Don’t skip salting and squeezing the zucchini—it’s the most important step for a light, tender crumb. Use room temperature eggs to prevent the batter from seizing. Measure flour correctly by spooning and leveling. Let the batter rest for 15-20 minutes for better flavor and texture. Check doneness with a thermometer (internal temp 200-205°F) for reliability. Cool completely before slicing to avoid crumbling.

Nutrition

Keywords: sourdough discard, zucchini bread, chocolate chip, quick bread, easy, moist, breakfast, snack

Find it online: https://sparklespoon.com/best-sourdough-discard-zucchini-chocolate-chip-bread-recipe/