Sourdough Chocolate Zucchini Bread

Sourdough Chocolate Zucchini Bread

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Sourdough Zucchini Bread - Zesty South Indian Kitchen

Sourdough Chocolate Zucchini Bread image source: zestysouthindiankitchen.com

Sourdough Chocolate Zucchini Bread

Indulge in moist and flavorful sourdough chocolate zucchini bread! Every perfect bite of this delicious treat is packed with sweet and zesty flavors, and dense texture. With its crispy crust, the sourdough chocolate zucchini bread is a delightful combination of both sweet and savory elements. Plus, it’s easy to make—all you need is a few simple ingredients, some patience and a little bit of baking know-how.

Sourdough Chocolate Zucchini Bread Overview

Sourdough chocolate zucchini bread is a traditional sourdough chocolate treat gently enhanced with freshly grated zucchini. The moist and spongy texture makes it a great snack or dessert. The sourdough bread made by adding yogurt, cocoa powder, melted dark chocolate, grated zucchini, vanilla extract, and warm spices to make an unforgettable sweetbread. Sourdough bread can also be topped with chocolate chips, fruit, or nuts. This twisted treat also makes an amazing accompaniment to pancakes, sandwiches, French toast, salads, hot drinks, and more.

This sourdough bread can be either served hot or cold. You can either bake it in the oven or in a microwave for a few minutes. For a heartier, crunchier version, baking is a good choice. This recipe yields 12 servings, and it takes around 1 hour for baking, including preparation and proving time. It is a simple and healthy recipe, vegan, dairy-free, and with minimal sugar. If you want to, you can replace cocoa powder with cocoa-free vegan chocolate powder or carob powder, melted dark chocolate with vegan dark chocolate, and yogurt with coconut or almond yogurt. To make it gluten-free, just use gluten-free all-purpose flour instead.

Ingredients:

  • 1 1/2 cups 170 g all-purpose flour (Gluten-Free flour, as needed)
  • 2 tsp 8 g baking powder
  • 1/4 cup 50g sugar or other sweeteners (Maple syrup, agave syrup, coconut or date sugar)
  • 1/2 tsp 2.5 g baking soda
  • Pinch of Salt
  • 1/4 cup 50 g cocoa powder
  • 1/2 cup 75 g dark chocolate chips or chopped
  • 1/2 cup 120 g Greek or coconut yogurt
  • 2 tsp 8 g vanilla extract
  • 1/2 cup 65 g grated zucchini
  • 1/4 cup 56 g melted butter or coconut oil
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Instructions:

  1. First, preheat oven to 350°F (177°C). Grease a loaf pan with butter or oil and set aside.
  2. In a mixing bowl, add flour, baking powder, sugar, baking soda, salt, and cocoa powder. Stir until combined.
  3. Add in melted dark chocolate chips and zucchini. Mix together until combined.
  4. Add in yogurt, melted butter/coconut oil, and vanilla extract. Mix again until combined and be sure to break down any clumps.
  5. Pour your Sourdough Chocolate Zucchini Bread batter into your greased loaf pan.
  6. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
  7. Once done, remove from the oven and let cool in the pan for at least 15 minutes before transferring to a cooling rack.

Nutritional Information:

  • Calories: 165 kcal per serving
  • Fats: 8 g per serving
  • Carbohydrates: 21 g per serving
  • Protein: 3 g per serving
  • Cholesterol: 5 mg per serving

Cooking Time & Servings:

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes to 1 hour
  • Total Time: 1 hour 10 minutes
  • Yields: 12 servings

Equipment:

  • Large mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Grater
  • Loaf pan
  • Spatula

Serving Suggestions:

  • Serve the Sourdough Chocolate Zucchini Bread warm or cold with a dollop of whipped cream, ice-cream, or vegan yogurt.
  • Top it with honey, or your favorite jam for a sweet finish.
  • Drizzle it with melted dark chocolate for a richer taste.
  • Serve with a fresh salad or hot soup.
  • Garnish with almonds, walnuts, chia, or pumpkin seeds.

Variation Ideas:

  • Try adding chopped cranberries, apricots, nuts or other favorite ingredients.
  • For a healthier version, replace some of the all-purpose flour with oat flour or almond flour.
  • Add in some shredded coconut or pumpkin puree for a unique flavor.
  • Substitute plain Greek yogurt with flavored yogurt (e.g strawberry, blueberry, etc)
  • Drizzle some honey or maple syrup if you like your loaf sweeter.
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Substitutions:

  • Cocoa powder: Vegan chocolate powder or carob powder.
  • Melted dark chocolate: Vegan dark chocolate.
  • Yogurt: Coconut or almond yogurt.
  • All-purpose flour: Gluten-free all-purpose flour.
  • Butter: Coconut oil.

Storage:

  • Room temperature: The sourdough Chocolate Zucchini Bread can be stored at room-temperature in an airtight container for up to two days.
  • Refrigerator: Refrigerate in an airtight container for up to a week.
  • Freezer: Wrap the bread tightly in a plastic wrap or foil and freeze for up to 3 months.

Tips:

  • Do not overmix the batter. Overmixing will cause the bread to be dense and not rise.
  • Make sure to grate the zucchini before adding it to the batter.
  • Let the sourdough chocolate zucchini bread cool completely before slicing.
  • To prevent the bread from sticking to the pan, slightly grease the pan and line it with parchment paper.

Notes:

  • This sourdough bread tastes best when served fresh.
  • It can be enjoyed as a snack or dessert.
  • Serve with salted butter, cream cheese, vegan cream cheese, peanut butter, or jam.
  • If desired, brush with melted butter before baking.

Frequently Asked Questions:

  • Q: Can I substitute the all-purpose flour with another type of flour?
    A: Yes, you can substitute the all-purpose flour with oat flour, almond flour, quinoa flour, or any other type of flour. Just keep in mind that it might change the texture and taste of the final product.
  • Q: How long does this recipe take to make?
    A: This recipe takes around 1 hour 10 minutes to make, including prep time, baking time, and cooling time.
  • Q: What type of dark chocolate chips should I use?
    A: You can use vegan dark chocolate chips, semi-sweet chocolate chips, white chocolate chips, or any other type of chocolate chips that you like.
  • Q: How do I store the Sourdough Chocolate Zucchini Bread?
    A: You can store the bread in an air-tight container at room temperature for up to two days, in the refrigerator for up to a week or in the freezer for up to three months.
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Category:

  • Breads
  • Desserts
  • Vegan
  • Gluten-Free
  • Any Season

Personal Thought

Sourdough chocolate zucchini bread is truly a delight, offering a unique and delicious twist to a classic bread. With its mellow sweet and zesty flavors, and fluffy and spongy texture, it is an ideal treat for all occasions and seasons. If you’re missing your favorite baked treats from a bakery, this bread is the perfect solution. With minimal ingredients and simple steps, this sourdough bread is easy to make and the results are remarkably delicious. So make sure to get creative and enjoy the heavenly taste of this yummy dessert!

I strongly encourage everyone to go ahead and give this recipe a try. Sourdough chocolate zucchini bread is a wonderful treat that is both warming and comforting. Plus, it’s an easy way to use up zucchini from your garden. Everyone (even those with dietary restrictions) can find a way to make this recipe work by using basic ingredient substitutions. So, get creative and have fun with it!

Thank you for taking the time to read all about this amazing sourdough chocolate zucchini bread. I’m so delighted to share this special recipe with all of you. I hope you have some amazing experiences and amazing results when making it. Do not forget to comment your experience and your variation ideas. Enjoy!

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain
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