Sourdough Chocolate Chip Zucchini Brownies
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These sourdough chocolate chip zucchini brownies are deeply chocolatey, soft and fudgy in the center, and made with shredded zucchini for the sweetest way to tuck a little garden goodness into every bite.
Recipe Overview: Sourdough Chocolate Chip Zucchini Brownies
- ⏱ Prep Time: 15 minutes
- 🚨 Resting Time: 6 hours
- 👩🏻🍳 Baking Time: 40 minutes
- ⏳ Total Time: 6 hours 55 minutes
- 🍞 Servings: 15 brownies
- ⚡ Calories: 301 calories per brownie
- 🍂 Flavor Profile: Rich, fudgy chocolate with melty chocolate chips and a subtle sourdough depth.
- 👌 Difficulty: Easy. Mix by hand, shred zucchini, bake. Done.
SUMMARIZE & SAVE THIS RECIPE ON
These sourdough chocolate chip zucchini brownies are the kind of recipe I love making when zucchini is plentiful. The shredded zucchini keeps the brownies soft and moist, while the sourdough discard adds a little depth without making them taste sour. If you love a dense chocolate bake, my Chocolate Banana Bread has that same rich, fudgy feel, just without the sourdough.
These brownies are perfect for summer hosting, afternoon coffee, or a simple dessert to set out when people are coming over. The chocolate chips give them that classic melty sweetness, similar to my Best Sourdough Discard Chocolate Chip Cookies, but in brownie form. Serve them chilled or at room temperature with an Iced Brown Sugar Oat Milk Shaken Espresso for a cozy little chocolate and coffee moment.
Why You'll Love This Recipe
Rich and fudgy: These brownies have a soft, chocolatey center with plenty of melty chocolate chips.
Great for extra zucchini: A perfect recipe for using up fresh summer zucchini when the garden is producing more than you know what to do with.
No strong zucchini taste: The zucchini keeps the brownies moist without making them taste like vegetables.
Uses sourdough discard: A simple way to use extra discard while adding a little depth to the chocolate flavor.
Easy to make: No mixer needed, just shred, stir, bake, and try to let them cool before cutting.
Key Ingredients
Sourdough discard: Adds moisture and a subtle depth to the chocolate flavor without making the brownies taste sour.
Zucchini: Keeps the brownies soft and fudgy. Shred it finely and do not squeeze out the moisture.
Cocoa powder: Gives the brownies their deep chocolate flavor.
Chocolate chips: Add melty pockets of sweetness throughout the brownies.
Egg and egg yolk: Help create a richer, denser texture.
Butter: Adds richness and helps give the brownies a classic fudgy bite.
Get the full list of ingredients and measurements on the printable recipe card below.
How to make Sourdough Zucchini Brownies
Step 1: Preheat the oven to 325°F. Grease a 9x13 baking dish or line it with parchment paper.
Step 2: Melt the butter and pour it into a large mixing bowl.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
Step 4: Add the sugar, sourdough starter, egg, egg yolk, and vanilla to the melted butter. Whisk until smooth and combined.
Step 5: Add the dry ingredients and shredded zucchini to the wet ingredients. Do not squeeze the moisture out of the zucchini.
Step 6: Stir until the batter comes together. It will be thick at first, but the zucchini will release moisture as you mix.
Step 7: Let the batter sit for 10 to 15 minutes, then stir again. This helps the zucchini soften into the batter and loosen the mixture.
Step 8: Optional ferment: Cover the bowl and let the batter rest at room temperature for 4 to 6 hours, or refrigerate it overnight.
Step 9: Fold in the chocolate chips, saving a small handful to sprinkle over the top if desired.
Step 10: Spread the batter into the prepared 9x13 baking dish and smooth the top with a spatula. Sprinkle with chocolate chips.
Step 11: Bake for 35 to 42 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
Step 12: Let the brownies cool completely before slicing. For cleaner cuts and a fudgier texture, chill before cutting.
Sourdough Chocolate Chip Zucchini Brownies FAQs
No, peeling isn’t necessary for small or medium zucchini since the skin is soft and blends right in. If you’re using a large zucchini with tougher skin, peeling it can improve texture.
Yes. Just divide the batter evenly between pans so they bake consistently and avoid uneven cooking.
Yes. Let them cool completely, wrap tightly, and store in a freezer-safe bag or container. Thaw in the fridge overnight or at room temperature before serving.
You can, but the texture and flavor will change slightly. Some bakers use yogurt as a partial substitute, though discard gives the best results.
It adds moisture, richness, and a subtle tang that balances the sweetness, plus it’s a great way to reduce food waste.
No, do not squeeze the zucchini. The moisture helps loosen the thick batter and keeps the brownies soft and fudgy.
More Easy Dessert Recipe Ideas
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Sourdough Chocolate Chip Zucchini Brownies
Equipment
- 1 Large mixing bowl
- 1 Box grater
- 1 9x13 baking dish
Ingredients
- ½ cup butter melted
- 1 ½ cups sugar
- ½ cup unsweetened cocoa powder
- ¼ cup sourdough starter or discard
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ⅓ cups all purpose flour
- 3 cups finely shredded zucchini not drained
- 1 ½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325°F. Grease a 9x13 baking dish or line it with parchment paper.
- Melt the butter and pour it into a large mixing bowl.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add the sugar, sourdough starter, egg, egg yolk, and vanilla to the melted butter. Whisk until smooth and combined.
- Add the dry ingredients and shredded zucchini to the wet ingredients. Do not squeeze the moisture out of the zucchini.
- Stir until the batter comes together. It will be thick at first, but the zucchini will release moisture as you mix.
- Let the batter sit for 10 to 15 minutes, then stir again.
- Optional ferment: Cover the bowl and let the batter rest at room temperature for 4 to 6 hours, or refrigerate it overnight.
- Fold in the chocolate chips, saving a small handful to sprinkle over the top if desired.
- Spread the batter into the prepared 9x13 pan. Smooth the top with a spatula and sprinkle with reserved chocolate chips.
- Bake for 35 to 42 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool completely before slicing. For extra fudgy brownies, chill before cutting.
Notes
- A large zucchini will be drier. A small zucchini will have more moisture. I recommend using small zucchini for this recipe because it needs the moisture.
- Do not drain the zucchini. The moisture is needed to help the batter come together.
- If the batter seems too thick at first, let it sit after adding the zucchini. It should loosen as the zucchini releases moisture.
These are on repeat when zucchini is in season because everyone loves them and no one even notices the zucchini!
The added zucchini makes these brownies nice and soft making them even better than traditional brownies!
What a great recipe!
10 out of 10, delicious ❤️❤️❤️