Chocolate Zucchini bread is one of my favorite quick breads! It’s subtle sweetness and moist texture make it a perfect comfort food for any occasion. Unfortunately, just because it contains a vegetable doesn’t necessarily make it the healthiest bread.
I wanted a homemade chocolate zucchini bread recipe that contained zero conventional sugars and the health benefits of sourdough. I’ve gone through this similar conversion process with many other favorite bread recipes such as Sourdough Banana Bread, Sourdough Chocolate Chip Cookies, Honey-Sweetened Sourdough Chocolate Chip Muffins, Sourdough Cinnamon Rolls | Naturally Sweetened, and more!
I can now enjoy a warm, yummy slice (or two…or three) of chocolate zucchini bread while also knowing it is a much healthier alternative to this favorite bread of mine.
A quick and simple chocolate zucchini bread recipe that is healthier than most! Sweetened with honey and long fermented with sourdough, this bread is both delicious and good for your loved ones to consume. This recipe is simple to make and perfect for any family event (or just because). All of the needed supplies and ingredients are listed below. Don’t have a sourdough starter? Learn how to make one at the end of this post. Enjoy!
How to Make Sourdough Zucchini Bread
What You’ll Need
- Stand mixer
- Spatula
- Medium sized bowl
- Whisk
- Measuring spoons and cups
- 9×5 bread pan
- Foil or cooling rack(s)
Ingredients
Wet Ingredients
- 1/2 cup of melted butter or coconut oil
- 1 1/4 cup of raw cane sugar
- 2 cups of shredded zucchini
- 1 teaspoon of vanilla
- 2 eggs
- 1/2 cup of sourdough starter
Dry ingredients
- 2 cups of flour
- 1/4 cup of cocoa powder
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 tsp of salt
Instructions
For Quick Version:
- Preheat oven to 350 degrees F.
- Lightly grease a 9×5 loaf pan.
- Combine flour, cocoa powder, baking soda, baking powder, and salt well in a medium bowl.
- In a stand mixer or bowl, mix melted butter (or melted coconut oil) and sugar for about five minutes or until light and fluffy.
- Add in eggs, vanilla, sourdough starter, and grated zucchini.
- Fold dry ingredients into the wet ingredients a little bit at a time until just incorporated.
- Pour into a greased pan. You could also line your loaf pan with parchment paper.
- Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.
- Allow to cool in the pan for one hour before slicing.
Long Fermented Version:
- The night before baking, combine sugar, zucchini, vanilla, sourdough starter, flour, cocoa powder, and salt in a large mixing bowl.
- Cover and leave at room temperature to ferment for 8-12 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Add the melted butter (or coconut oil), eggs, baking soda, and baking powder to the fermented mixture. Mix well.
- Lightly grease a 9×5 loaf pan.
- Pour into a greased pan. You could also line your loaf pan with parchment paper.
- Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.
- Allow to cool in the pan for one hour before slicing.
Notes
- “Must I really longer ferment this recipe?” Nope! Just keep in mind that you will not receive the same health benefits of the fermentation process without long fermentation. The cookies will still taste great, but the flour in the recipe will not be broken down for easier digestion.
- Cover the loaf in tin foil if it begins to brown too much on the sides before the middle is done baking.
- Sourdough discard or active sourdough starter can be used for this recipe. The rise doesn’t come from the starter, but rather chemical leaveners: baking soda and baking powder.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Store It
Place in an airtight container or plastic bag and store at room temperature for up to 7-10 days. I’ve also found that wrapping the loaf in plastic wrap or foil before placing in a bag or container aids in maintaining freshness! I also suggest slicing the loaf one piece at a time rather than all at once. Individual pieces will dry out much more quickly .
Can I Freeze this Bread?
Yes! Just bake as normal, wrap in plastic wrap or foil, place in a large plastic bag, and freeze for up to one month. Allow to thaw for 1-2 hours before serving. I suggest warming in the oven after thawed as cold bread is not as appealing as warm! This bread freezes really well!
Do I Have To Mix It Up The Day Before?
Nope! You can mix the dough up the same day you plan to bake the cookies. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
Can I Use Regular Sugar Instead of Cane Sugar
Yes, you can. I do suggest natural sweeteners like raw cane sugar over processed sugars, but it can also be used in this recipe! Just use an equal amount of brown sugar instead of raw cane sugar.
More Sourdough Recipes
- 5 Sourdough Dessert Recipes
- Sourdough Chocolate Chip Cookies
- Cast Iron Sourdough Brownie Recipe
- Sourdough Pie Crust
- Sourdough Hamburger Buns