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The From Scratch Farmhouse
the best sourdough zucchini bread

Best Sourdough Zucchini Bread with Chocolate Chips

By Staci Drovdahl
Made with sourdough starter (discard or active), natural sweeteners, subtle hints of cinnamon and vanilla, your favorite flour (all-purpose, whole wheat, or freshly milled), and chocolate chips, this recipe will become your new favorite sourdough quick bread to use up summer’s bounty of never-ending zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
SERVINGS 1 9x5 loaf

Equipment

  • 1 9x5 loaf pan
  • Box grater, food processor, or Salad Shooter

Ingredients
  

  • 2 cups flour all-purpose or up to ½ whole wheat (240 g) or 1 ¾ cup fresh milled hard white wheat flour (see notes in blog) (210 g)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup 1 stick butter, softened (115 g)
  • ½ cup packed maple or brown sugar (100 g)
  • 2 large eggs room temperature
  • ¼ cup sourdough starter fresh or discard (90 g)
  • 2 tablespoons honey 40 g
  • 1½ cups shredded zucchini gently pressed dry (250g)
  • 3 tablespoons avocado oil or other neutral-flavored oil 40 g
  • 1 teaspoon vanilla extract
  • ⅔ cup chocolate chips semi-sweet or dark (120 g)

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter using a hand or stand mixer. Reserve a small pinch of maple or brown sugar for topping and add the remaining sugar to the butter. Beat until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  • Stir in the sourdough starter, honey, oil, vanilla, and shredded zucchini. Mix until well incorporated (the zucchini shreds are fine for texture).
  • Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined—do not overmix. Fold in most of the chocolate chips, reserving a small handful for the top.
  • Pour the batter into the prepared pan. Smooth the top, then sprinkle with the reserved chocolate chips and a pinch of maple or brown sugar.
  • Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil or parchment paper if the top is browning too quickly during baking.
  • Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Pressing the zucchini removes excess moisture and keeps the crumb balanced—not too dense or gummy.
  • See blog post for how to convert this recipe to freshly milled flour.
  • You can use sourdough discard or active sourdough starter since the rise comes from the baking soda.
Keyword chocolate chip zucchini bread, sourdough discard zucchini bread, sourdough zucchini bread
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