Sourdough Discard Double Chocolate Chip Quick Bread

If you have extra sourdough discard, don’t let it go to waste—turn it into this rich and fudgy Sourdough Discard Double Chocolate Chip Quick Bread! This easy recipe is perfect for using up leftover discard while indulging in a moist, chocolatey loaf loaded with gooey chocolate chips. Whether you enjoy it for breakfast, as an afternoon snack, or as a dessert, this quick bread is a delicious way to make the most of your sourdough starter.

What Is Sourdough Discard Double Chocolate Chip Quick Bread?

This quick bread combines the tangy depth of sourdough discard with the decadence of cocoa and chocolate chips. Unlike traditional sourdough bread, this recipe requires no fermentation or long resting times—just mix, bake, and enjoy! The result is a moist, tender loaf with a deep chocolate flavor and an extra boost of richness from the melted butter or oil.

Why You’ll Love This Recipe

• Great way to use sourdough discard – No waste, just delicious chocolate bread!
• Quick and easy – No need for long fermentation or rising times.
• Rich and fudgy – The perfect balance of cocoa and chocolate chips.
• Versatile – Enjoy it as a snack, dessert, or even breakfast.
• Customizable – Easily adapt to dietary preferences with simple swaps.

Ingredients

• 1 cup (240 g) sourdough discard
• ½ cup (120 ml) milk
• ½ cup (100 g) sugar
• ⅓ cup (80 ml) melted butter or oil
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups (180 g) all-purpose flour
• ½ cup (50 g) cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (130 g) chocolate chips

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together sourdough discard, milk, sugar, melted butter (or oil), eggs, and vanilla extract until smooth and well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt to evenly distribute the dry ingredients.

4. Mix the Batter

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender. Fold in the chocolate chips for an extra burst of chocolate flavor.

5. Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your rich, chocolatey quick bread!

Serving Suggestions

• Serve warm with a spread of butter or peanut butter for extra richness.
• Enjoy with a cup of coffee, tea, or a glass of milk.
• Add a scoop of vanilla ice cream for a decadent dessert.

Storing and Freezing

Storage Tips

• Store at room temperature in an airtight container for up to 3 days.
• Keep in the refrigerator for up to 1 week for a longer shelf life.

Freezing Instructions

• Wrap the whole loaf or individual slices in plastic wrap and place them in a freezer-safe bag.
• Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.

Recipe Variations

• Dairy-Free Option: Use almond milk and replace butter with coconut oil.
• Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking flour.
• Nutty Twist: Add ½ cup of chopped walnuts or pecans for extra crunch.
• Espresso Boost: Stir in 1 tsp of instant espresso powder for a deeper chocolate flavor.

FAQs

Can I use sweetened cocoa powder instead of unsweetened?
Yes, but you may want to reduce the sugar slightly to balance the sweetness.

What can I use instead of sourdough discard?
You can substitute it with plain yogurt or buttermilk for a similar tangy effect.

Why is my bread dry?
Overbaking or overmixing can lead to dryness. Be sure to check for doneness at 50 minutes and mix the batter just until combined.

This Sourdough Discard Double Chocolate Chip Quick Bread is the perfect way to use up sourdough discard while enjoying a moist, chocolatey treat. Whether you serve it for breakfast, dessert, or a midday sna

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