Chocolate Sourdough Discard Quick Bread

Chocolate sourdough discard quick bread is the rich, fudgy loaf I never knew I needed until a rainy Tuesday afternoon when I had a jar of sourdough discard sitting in my fridge and a serious chocolate craving. I looked at Henry and said, I’m turning this discard into something amazing. And trust me… I did. This chocolate chip sourdough quick bread turned out so moist, so deeply chocolatey, that even Noah asked for a second slice before dinner was over.

If you’ve been looking for an easy sourdough discard baking recipe that actually tastes incredible (and not like a science experiment), you’re in the right place. This loaf uses milled whole wheat flour, cocoa powder, and a cup of sourdough discard to create a bread that’s tender, rich, and perfect for breakfast or an afternoon treat. Plus, it’s packed with chocolate chips in every single bite. If you love baking with sourdough discard, you’ll also want to check out my easy banana bread recipe for another great way to use up that extra starter.

Why You Will Like This Chocolate Sourdough Quick Bread

• No yeast needed baking powder and baking soda do all the work, so there’s zero waiting around for dough to rise (unless you choose the long fermented version).
• Uses up sourdough discard stop throwing away that perfectly good starter sitting in your fridge.
• Deep chocolate flavor between the cocoa powder and a full cup of chocolate chips, this bread is a chocolate lover’s dream.
• Whole wheat goodness the milled whole wheat flour adds a nutty depth and extra fiber without making the bread dense.
• Two methods in one make it as a same-day quick bread or try the long fermented sourdough chocolate bread version for deeper flavor.
• Family approved Isabella, Emma, and Noah all gave this one a big thumbs up, and that’s saying something.

Ingredients for Chocolate Sourdough Discard Quick Bread

Here’s what you’ll need to pull this homemade chocolate breakfast loaf together:

• ½ cup (75g) milled whole wheat flour soft wheat variety, milled on pastry setting works best
• 1 cup (240g) sourdough discard active starter works too (more on that below)
• ½ cup (100g) sugar
• 1 teaspoon (4g) baking powder
• ½ teaspoon (2.5g) baking soda
• ½ teaspoon (3g) salt
• ½ cup (50g) unsweetened cocoa powder use a good quality one, it makes a difference
• 2 large eggs
• 1 egg yolk
• 4 tablespoons (57g) unsalted butter, room temperature
• ¼ cup (54g) olive oil or a neutral oil if you prefer
• 1 teaspoon (4g) vanilla extract
• ¼ cup (60g) sour cream heavy cream works as a swap
• Optional powdered sugar for dusting

Add-ins:

• 1 cup chocolate chips
• Optional ½ cup nuts or dried fruit walnuts and dried cherries are my favorites here

Can you swap the whole wheat flour? Yes! You can replace the milled whole wheat flour with all-purpose flour. The texture will be a touch lighter, but it’ll still be moist and rich.

How to Make Chocolate Sourdough Discard Quick Bread

Quick Bread Version (same-day)

1. Prep your pan. Lightly grease a 9×5 loaf pan with butter or line it with parchment paper. Set it aside.
2. Preheat and mix the dry ingredients. Set your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. Combine the wet ingredients. In another bowl, mix the sourdough discard, sugar, melted butter, olive oil, eggs, egg yolk, vanilla, and sour cream until everything is well combined.
4. Bring it all together. Pour the wet ingredients into the dry and stir gently until JUST combined. Don’t overmix a few streaks of flour are totally fine.
5. Add the good stuff. Fold in the chocolate chips and any other add-ins you like.
6. Bake. Pour the batter into your prepared pan and bake for 45–55 minutes. A toothpick inserted in the center should come out clean. If the top starts browning too fast, loosely cover it with aluminum foil.
7. Cool and enjoy. Let it sit in the pan for 10 minutes, then transfer to a wire rack. Slice and dig in!

Long Fermented Version (for deeper flavor)

This is the version I reach for when I want that extra tang and better digestibility from long fermented sourdough chocolate bread. You’ll want to start this 16–18 hours before you plan to bake.

1. Mix everything together just like the quick bread version dry ingredients in one bowl, wet in another, then combine.
2. Fold in the chocolate chips, then cover the bowl with a damp towel or plastic wrap.
3. First rise. Let the dough sit at room temperature for 4–6 hours.
4. Overnight ferment. Pop the covered bowl in the fridge for an additional 12 hours. (I usually mix it in the evening and bake it the next morning.)
5. Bake the next day. Preheat your oven to 350°F (175°C). Give the dough a gentle stir with a wooden spoon or Danish dough whisk. Pour it into your greased pan and bake for 45–55 minutes.
6. Finish it off. Let it cool 10 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar for a pretty finishing touch.

How to Store Chocolate Sourdough Quick Bread

This bread stays fresh at room temperature in an airtight container for up to 3 days. If you want it to last longer, pop it in the fridge it’ll keep for about 5 days.

For longer storage, slice the loaf first and freeze individual slices in a freezer bag. They’ll stay good for up to 3 months. When you’re ready for a slice, just toast it straight from frozen. It’s even better warm with a pat of butter.

One thing I’ve noticed the flavors actually get richer after the first day. So if you can resist eating the whole loaf right away (no judgment), it’s even tastier on day two.

Fun Variations for Your Chocolate Sourdough Quick Bread

Want to switch things up? Here are some of my favorite ways to change this recipe:

• Mocha version add 1 tablespoon of instant espresso powder to the dry ingredients. The coffee brings out the chocolate flavor like nothing else.
• Mexican chocolate twist stir in ½ teaspoon of cinnamon and a pinch of cayenne pepper. It adds a warm little kick that’s so good.
• Double chocolate swap half the chocolate chips for white chocolate chips. The contrast is pretty amazing.
• Nut butter swirl dollop a few spoonfuls of peanut butter or almond butter on top of the batter before baking and swirl with a knife.
• Make it fruity fold in dried cranberries or fresh raspberries instead of (or along with) the nuts.

Have you ever tried adding espresso to chocolate baked goods? It doesn’t make them taste like coffee it just makes the chocolate flavor POP.

Time to Bake This Chocolate Sourdough Quick Bread

This chocolate sourdough discard quick bread is one of those recipes that makes you feel like a total baking rockstar with very little effort. It’s rich, fudgy, loaded with chocolate chips, and it uses up that sourdough discard you’ve been hoarding in the fridge. Whether you go with the same-day quick bread version or let it ferment overnight for that extra depth, your family is going to love it.

I’d love to hear how yours turns out! Drop a comment below and let me know which version you tried. And if you snap a photo, be sure to tag me on Instagram I love seeing your creations.

Don’t forget to save this recipe to Pinterest so you can find it whenever that chocolate craving hits!

Recipes You May Like

If this chocolate sourdough discard quick bread caught your eye, you’ll probably love these too:

• Healthy banana bread recipe another great way to bake something wholesome and satisfying with simple ingredients.
• Best cinnamon sugar pumpkin bread recipe warm spices and a sugary top make this one a fall favorite in our house.
• Greek yogurt banana bread recipe extra moist, high protein, and unbelievably good straight from the oven.

Happy baking,

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