Choco-Sourdough Treat (Printable Version)
Packed with chocolate goodness and a hint of tang from sourdough discard, this quick bread is a no-fuss way to avoid waste and indulge in flavor.
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon (5g) baking soda
02 -
2 cups (240g) all-purpose flour
03 -
1/2 cup (40g) unsweetened cocoa powder
04 -
1 teaspoon (4g) baking powder
05 -
1/2 teaspoon (3g) salt
06 -
Optional: powdered sugar for topping
→ Wet Ingredients
07 -
1/2 cup (115g) melted butter or coconut oil
08 -
2 large eggs (120g)
09 -
3/4 cup (180g) milk
10 -
1 cup (200g) light or dark brown sugar
11 -
1 teaspoon (4g) vanilla extract
12 -
1 cup (240g) sourdough starter discard or active starter
→ Add-Ins
13 -
1/2 cup optional mix-ins (nuts or dried fruit)
14 -
1 cup chocolate chips
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan lightly or put parchment paper inside.
02 -
Stir the cocoa powder, flour, baking soda, salt, and baking powder together in a big bowl.
03 -
In another bowl, whisk together the sourdough starter, melted butter, eggs, milk, vanilla, and brown sugar until smooth.
04 -
Add the wet mixture to the dry one and gently combine—don’t stir too much. Toss in chocolate chips and any optional add-ins like nuts or dried fruit.
05 -
Pour the batter into the pan you prepared earlier. Bake it in the oven for 55 to 65 minutes. A toothpick stuck in the center should come out clean. If the top gets too dark, cover it loosely with foil.
06 -
Let the bread sit in the pan for about 10 minutes before moving it to a cooling rack. Wait until it’s fully cool to slice. Sprinkle with powdered sugar if you like!
# Notes:
01 -
For easier digestion, you can let the batter sit for 4-6 hours at room temperature. After that, refrigerate for at least 12 hours before baking.
02 -
This is an awesome way to use leftover sourdough starter instead of tossing it.
03 -
The chocolate’s sweetness contrasts delightfully with the mild tanginess of the sourdough, giving it a deep flavor.