Getting into the fall mood with deeper flavors and richer bakes. Cozy sweaters, marshmallow lattes and rustic tea cakes. With the kids back in school and more hours in my day. I love having a sweet treat to welcome them home. This sourdough double chocolate zucchini bread is a decadent loaf, moist and rich with dark chocolate, zucchini and sourdough discard. Chocolate and sugar are sprinkled over the cake for a crackled-sugared top.
A Few Tips For The Most Decadent Zucchini Loaf
•Use a box grater to grate the zucchini. There’s no need to squeeze out the excess water from the zucchini- it’s used to hydrate the batter.
•Bake this loaf slow and low. A slower bake helps this loaf bake more evenly and lock in the moisture.
•If you have the patience make this loaf the night before enjoying. Allowing the cake to rest deepens the flavors. The zucchini’s moisture slowly absorbs in the cake resulting in the most tender fluffy crumb!
Ingredients
Zucchini. Zucchini keeps this loaf super moist.
Eggs. Large and at room temperature.
Avocado Oil. Neutral flavor and soft fluffy crumb.
Sourdough Discard. Cold from the fridge and no older than 2 weeks.
Sugar. A mix of light brown and granulated sugar.
Vanilla extract. Sweet creamy flavor.
Salt. balances the sweetness and enhances the flavors.
Instant coffee. Optional but makes chocolate desserts taste even more chocolate-y.
Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Cocoa Powder. Dutch Processed for a smooth rich flavor.
Chocolate. I love Valhorna 70% feves. You can also use your favorite chocolate chips.
Sourdough Double Chocolate Zucchini Bread
Description
adapted from Smitten Kitchen
Ingredients
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out
2 large eggs, at room temperature
2/3 cup (160 ml) avocado oil
1/2 cup (100 g) sourdough discard, cold from the fridge
1/2 cup (95 g) light brown sugar
1/2 cup (100 g) granulated sugar
1.5 teaspoon vanilla extract
3/4 tsp salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tsp instant coffee (optional)
1 1/3 cups (180 g) all-purpose flour
2/3 cup (55 g]) dutch processed cocoa powder
8 ounces (225 g) dark chocolate, roughly chopped
2 tablespoons (25 g) granulated sugar
Instructions
- Preheat the oven to 350. Grease and line a 9 X 5 loaf pan with parchment.
- Grate the zucchini on the large holes of a box grater and set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, powder and salt. Whisk and set aside.
- In a medium bowl, whisk together the eggs, sugars, oil and vanilla until well combined. Add the sourdough and whisk until smooth.
- Add the wet ingredients into the dry and gently mix. Add the zucchini followed by the chocolate (reserve a handful to sprinkle on the cake) and mix until just combined, don’t over mix. Transfer the batter to the prepared pan soothing out the top and sprinkle with the remaining chocolate and sugar.
- Bake for 1 hour and 20 minutes. Allow to cool completely in the pan.
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