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!
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 all purpose flour, ½ cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, mix together ½ cup unfed sourdough starter, ½ cup avocado oil, 1 cup granulated sugar, 2 large eggs, ¾ cup sour cream, 2 teaspoons vanilla extract, and ¼ cup 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 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.
Notes
Store leftovers in an airtight container for up to 5 days at room temperature or a week in the fridge. For longer storage, wrap pieces individually and freeze in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1sliceCalories: 425kcalCarbohydrates: 50gProtein: 5gFat: 23g