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Sourdough Chocolate Chip Zucchini Brownie Recipe

Sourdough Chocolate Chip Zucchini Brownies

by Sylvia Hofer
Rich, fudgy sourdough zucchini brownies made with shredded zucchini, cocoa powder, sourdough discard, and melty chocolate chips.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Optional Ferment 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 15
Calories 301 kcal

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.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 41mgSodium: 250mgPotassium: 231mgFiber: 3gSugar: 27gVitamin A: 281IUVitamin C: 4mgCalcium: 26mgIron: 2mg
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