Chocolate Zucchini Loaf

This Sourdough Discard Chocolate Zucchini Bread is rich, moist, and deeply chocolatey—with a subtle sourdough tang that makes every bite extra special. The zucchini keeps the loaf incredibly tender while adding moisture without overpowering the flavor, and the sourdough discard brings depth and balance to the sweetness. Made gluten-free with clean ingredients, it’s the perfect way to use up discard while baking a loaf that feels indulgent, comforting, and completely irresistible.

Ingredients

Method

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Step 1

Preheat the oven to 350°F.

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For

6

M

I

240

g

Sourdough Discard

240

g

Gluten Free Flour One to One

4

g

Baking Powder

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Notes

Additional Allergens/Modifications Egg: use egg replacer (I suggest Bob Red Mills) Dairy: sub dairy free alternative for butter, milk, and chocolate chips.

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Tabitha Joi

11 days ago

I’m not entirely sure I did it right because I wasn’t expecting it to make two loaves, but it tastes great! I’d probably add extra chocolate chips next time, but that’s just a preference for sweetness/more dessert feeling (and could be because I maybe messed up something somewhere??). Overall, we really enjoyed it and would make it again!

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