This double chocolate quick bread is made with an entire cup of (unfed) sourdough discard. Better yet, no yeast or stand mixer are required!
Back in the late winter, I had to start planning for my daughter’s summer. Camps around here sell out very quickly, so I had them all booked and paid for in February. Now that the summer is here, we have been busy preparing for day camps, overnight camps, and camps in different states.
One camp that Addie wanted to attend was in another state. It used to be held as an overnight camp, but after COVID, they altered it to a day camp. Because of this, I rented a house in a nearby town so that we could be in the same state and drive my daughter to and from the camp.
Since we had access to a full kitchen, we got busy meal planning for our trip. I didn’t want to eat out for every single meal and thought we could bring some things with us. Breakfast is usually a quick meal for our family, and I usually have some type of muffin or quick bread on hand. Because I was leaving my sourdough starter all lonely in the refrigerator during this camp, I decided to utilize it before feeding it.
This double chocolate quick bread used an entire cup of the sourdough discard. That made me happy, since I didn’t want to throw it away. I baked this one lazy weekend morning when I was doing laundry. It was done by the time the washer finished our load.
Addie had fun at the camp, and we enjoyed eating this for breakfast each day. It kept well, and it also froze well. Looks like I have another good recipe for leveraging sourdough discard!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Sourdough discard double chocolate quick bread
Ingredients
- 1 cup sourdough starter discard unfed
- ½ cup plus 2 Tablespoons all-purpose flour
- ½ cup (1 stick) unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup unsweetened applesauce
- ¼ cup water can substitute with brewed coffee or espresso
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- If you want to fully ferment your bread, mix the sourdough starter and the flour together and allow it to hang out 8-12 hours. If you choose not to do this, don't worry and read on.
- Preheat your oven to 350℉. Generously grease and line a standard 9"x5" loaf pan and set aside (I used a silicone pan and did not grease or line it).
- In a large bowl, mix together the melted butter, sugars, eggs and vanilla. Mix well and make sure there are no cooked eggy bits.If you chose NOT to ferment your dough, mix the sourdough starter with the butter, sugars, eggs, and vanilla).
- Add in the cocoa powder, applesauce, and salt. Mix well. If the batter appears too thick, add a little bit of the water in to thin it out.
- If you chose NOT to ferment your dough overnight, add the flour now.Add the baking powder, baking soda, and the chocolate chips. Mix until everything just comes together. Do not over mix.
- Transfer this to your prepared baking pan and add additional chocolate chips on top if desired. Bake in your preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean. Start checking your bread at the 45 minute mark so it doesn't over bake.
- Allow the bread to cool before serving.