Sourdough Chocolate Chip Zucchini Brownie Recipe
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Sourdough zucchini brownie recipe : Enjoy rich, fudgy brownies packed with double chocolate and hidden zucchini for a deliciously sneaky treat.
Zucchini season is upon us, meaning it's time for my family members to just close their eyes when they see specks of green in recipes they normally wouldn't see green. When I make this sourdough zucchini brownie recipe, they could care less if they see green, because these are the best zucchini brownies we've ever had. You cannot taste or feel that there is zucchini in there. They are so rich, fudgy, and basically double chocolate because it has a cocoa powder brownie batter PLUS lots of chocolate chips.
Recipe Overview: Sourdough Chocolate Chip Zucchini Brownie Recipe
- ⏱ Prep Time: 10 minutes
- 🚨 Resting Time: 6 hours
- 👩🏻🍳 Baking Time: 35 minutes
- ⏳ Total Time: 6 hours 35 minutes
- 🍞 Serving: 15 brownies
- ⚡ Calories: 305 calories per brownie
- 🍂 Flavor Profile: Fudgy and moist brownies with tender zucchini, rich chocolate chips, and a subtle tang from sourdough for extra depth.
- 👌 Difficulty: Medium — for home bakers comfortable mixing enriched batters and baking with add-ins.
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Why you will love this Sourdough zucchini brownie recipe:
- Easy recipe: This comes together SO easy, made in one bowl, no mixer required. It does need extra time to ferment but you can skip this step too if you're in a rush. The sourdough is not the leavening agent in this recipe, the baking soda is.
- Moist and Fudgy: Zucchini’s high water content keeps the brownies moist without making them dry. You won’t even notice the zucchini!
- Healthier Ingredients: These brownies are made with sourdough and are actually fermented, and are packed with zucchini. I make these with a healthier kind of chocolate chip too.
- Nutrient Boost: Zucchini adds vitamins and minerals to your brownies, making them more nutritious than traditional versions. This uses over 3 cups of shredded zucchini, so it's a great way to use that extra zucchini during the summer months when it seems like everyone and their grandma has tons of zucchini to give away.
- Pantry staple ingredients: Everything you need to make this brownie (except zucchini) is most likely already in your pantry.
- Delicious: Soft, fudgy, and almost taste like rich chocolate cake. They’re filled with chocolate chips to add even more fabulous chocolate flavor. And no, you cannot taste or feel the zucchini AT ALL.
Ingredients:
- ½ cup butter
- 1 ½ cup sugar
- ½ cup unsweetened cocoa powder
- ¼ cup active starter
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 4 cups shredded zucchini
- 1 ½ cup semi-sweet chocolate chips
Instructions:
- Melt a stick of butter and pour it into a large mixing bowl.
- Add the sugar, sourdough starter, and vanilla. and whisk it together.
- In a separate bowl, mix the baking soda, cocoa powder, flour and salt together thoroughly.
- Combine flour mixture with wet ingredients in the large bowl. The dry ingredients don't mix in well at all, but the zucchini will fix that. Let it rest while you shred the zucchini.
- Shred a small or medium zucchini with a box grater.
- Measure 4 cups of the grated zucchini into the dry brownie batter.
- Mix as good as you can, then let it rest for 15 minutes, then try again. At this point the zucchini should have released moisture and it should be mix together well. If not, it will release extra moisture as it sits.
- Let it sit at room temperature to ferment for 4-6 hours, or overnight in the fridge.
- Preheat oven to 350 degrees F.
- Line a 9x13 baking dish with parchment paper, or just spray the pan well.
- Mix 1.5 cups chocolate chips into the batter.
- Spread brownie mixture into the baking pan and bake in preheated oven for 30-35 minutes. Test brownies with a toothpick, if you can poke it into the center and it comes out with crumbs, it's ready.
- Let cool slightly on cooling rack before cutting.
Tips for making Sourdough zucchini brownie recipe:
Size matters.
A large zucchini will be drier. A small zucchini with have more moisture. I recommend using small zucchini for this recipe because it needs the moisture.
Shred zucchini right before mixing
Some recipes ask that the zucchini is drained to prevent whatever your baking from getting too soggy. In this recipe, the zucchini is the main source of moisture and should NOT be drained! The excess moisture is key.
FAQ's:
They do include some nutritious ingredients like zucchini, which adds fiber and vitamins, and sourdough discard, which can make them easier to digest. However, they’re still a dessert—so they’re best enjoyed as a richer, indulgent treat rather than a health food.
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.
Other Sourdough recipes you will enjoy:
Homemade Sourdough Chocolate Oreo Cookie Recipe - The Proverbs Kitchen
Sourdough Coconut Cream Scones Recipe - The Proverbs Kitchen
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Sourdough Chocolate Chip Zucchini Brownie Recipe
Equipment
- 1 Large mixing bowl
- 1 Box grater
- 1 9x13 baking dish
Ingredients
Ingredients:
- ½ cup butter
- 1 ½ cup sugar
- ½ cup unsweetened cocoa powder
- ¼ cup active starter
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 4 cups shredded zucchini
- 1 ½ cup semi-sweet chocolate chips
Instructions
Instructions:
- Melt a stick of butter and pour it into a large mixing bowl.
- Add the sugar, sourdough starter, and vanilla. and whisk it together.
- In a separate bowl, mix the baking soda, cocoa powder, flour and salt together thoroughly.
- Combine flour mixture with wet ingredients in the large bowl. The dry ingredients don't mix in well at all, but the zucchini will fix that. Let it rest while you shred the zucchini.
- Shred a small or medium zucchini with a box grater.
- Measure 4 cups of the grated zucchini into the dry brownie batter.
- Mix as good as you can, then let it rest for 15 minutes, then try again. At this point the zucchini should have released moisture and it should be mix together well. If not, it will release extra moisture as it sits.
- Let it sit at room temperature to ferment for 4-6 hours, or overnight in the fridge.
- Preheat oven to 350 degrees F.
- Line a 9x13 baking dish with parchment paper, or just spray the pan well.
- Mix 1.5 cups chocolate chips into the batter.
- Spread brownie mixture into the baking pan and bake in preheated oven for 30-35 minutes. Test brownies with a toothpick, if you can poke it into the center and it comes out with crumbs, it's ready.
- Let cool slightly on cooling rack before cutting.
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 ❤️❤️❤️