Double Chocolate Sourdough Bread
This double chocolate sourdough discard bread is rich, moist, and irresistibly tender. Made with leftover sourdough starter, this easy sourdough recipe is perfect for chocolate lovers and a delicious way to satisfy your sweet tooth!
Carmyn's Notes
Are you a chocolate lover like me? Because if you are, this chocolate bread is about to become your new favorite treat. Honestly, it never lasts more than a day in our house. One slice leads to another, and before I know it, the loaf is gone!
Just like our double chocolate sourdough muffins, this bread is rich, moist, and filled with chocolate in every bite. It’s the kind of recipe that fills the kitchen with a heavenly aroma while baking, and it’s incredibly simple to put together.
We love slicing it warm and topping it with a scoop of creamy vanilla ice cream, but I’ll admit, I’ve also enjoyed it for breakfast with my morning coffee.
However you serve it, this chocolate bread feels like a little piece of indulgence you’ll want to make again and again.
Enjoy! xx
Ingredients & Substitutions
- Dry Ingredients: You'll need all-purpose flour, cocoa powder, chocolate chips, baking soda, baking powder, and salt.
- Wet Ingredients: You'll need avocado or vegetable oil, granulated sugar, eggs, sour cream, milk, vanilla extract, and unfed sourdough starter discard. You can substitute sour cream with full-fat plain Greek yogurt. Whole milk can be swapped for any cow’s milk or plant-based milk.
How to Make Double Chocolate Sourdough Bread
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9 x 5 loaf pan with parchment paper.
Step 1
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Step 2
In a separate bowl, mix the unfed sourdough starter, avocado oil, granulated sugar, large eggs, sour cream, vanilla extract, and milk until the batter is smooth.
Step 3
Pour the wet ingredients into the dry ingredients and mix the batter until it just comes together. Fold in the semi-sweet chocolate chips until they are evenly distributed.
Step 4
Pour the batter into the loaf pan and sprinkle the top with more chocolate chips if you want even more chocolate flavor.
Step 5
Put the loaf in the oven, turn the oven down to 350°F (176°C), and bake for 50-60 minutes. A toothpick inserted into the center should come out clean when it is done.
Step 6
Remove the loaf from the oven and allow it to cool completely before cutting.
How to Store
If by chance you have any leftovers (which rarely happens in my kitchen), just pop them into an airtight container. They’ll stay fresh on the counter for about 5 days, or you can tuck them in the fridge and stretch that to a week.
Want to save some for later? These freeze beautifully! I like to wrap each piece in plastic wrap and then place them in a freezer-safe bag or container so they don’t get freezer burn.
When you’re ready for a treat, thaw and enjoy. The sourdough muffins will keep well in the freezer for up to 3 months.
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Double Chocolate Sourdough Bread
INGREDIENTS
- 2 cups (240 g) all purpose flour
- ½ cup (45 g) cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- ½ cup (125 g) unfed sourdough starter
- ½ cup (120 g) avocado oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ¾ cup (185 g) sour cream
- 2 teaspoons (10 g) vanilla extract
- ¼ cup (60 g) whole milk
- 1 ¾ cup (315 g) semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9 x 5 loaf pan with parchment paper.
- In a large mixing bowl, whisk together 2 cups (240 g) all purpose flour, ½ cup (45 g) cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon (5 g) salt.
- In a separate bowl, mix together ½ cup (125 g) unfed sourdough starter, ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 large eggs, ¾ cup (185 g) sour cream, 2 teaspoons (10 g) vanilla extract, and ¼ cup (60 g) whole milk until the batter is smooth.
- Pour the wet ingredients into the dry ingredients and mix the batter until it just comes together. Fold in 1 ¾ cup (315 g) semi-sweet chocolate chips until they are evenly distributed. Pour the batter into the loaf pan and sprinkle the top with more chocolate chips if you want even more chocolate flavor.
- Put the loaf in the oven and turn the oven down to 350°F (176°C) and bake for 50-60 minutes. A toothpick inserted into the center should come out clean when it is done.
- Remove the loaf from the oven and allow it to cool completely before cutting.
It is fantastic. I reduced the amount of sugar to 1/2 cup and 1/2 cup of Monkfruit in the Raw. I also added 1/2 cup of walnuts.
This is the best yet!!! Made it 3 times & a success each time. Freezes great too!
Thank you!
Hello, this was so simple to whip up that I'd certainly come back to this recipe! Is it supposed to end up slightly crumbly? It holds together, but also crumbles at the edges when sliced.
Hi Maggie, yes a slight crumb is normal!
Absolutely delicious! I used greek yogurt, coconut milk and coconut oil instead and the texture and taste was just perfect.
Can I make this into mini muffins? Would the proportions quantities all be the same?
Thanks! Looks so good.
Yes you can make these into muffins! I would bake them for 25 minutes and check them. The proportions would depend on how many mini muffins your tin has.