Print

Sourdough Chocolate Chip Quick Bread

Two slices of rich, dark Sourdough Chocolate Chip Quick Bread showing melted chocolate chips on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a moist, flavorful chocolate chip quick bread using your sourdough discard. This recipe skips the long fermentation for a fast bake.

Ingredients

Scale
  • 1 cup sourdough discard (unfed or unfed starter)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup melted unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the sourdough discard, sugar, egg, and vanilla extract until combined.
  3. Pour in the melted butter and mix until just incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Using unfed sourdough discard provides a slight tang without requiring a long proofing time.
  • For a richer flavor, substitute half of the chocolate chips with chopped walnuts or pecans.
  • If the top browns too quickly during baking, loosely tent the loaf with aluminum foil for the last 15 minutes.

Nutrition

Find it online: https://cookerykings.com/sourdough-chocolate-chip-quick-bread/