Chocolate Muffin Sourdough Bread
A rich delicious loaf of chocolate muffin bread; studded with chocolate chips and mixed up with sourdough discard, this is the perfect bread for a chocolatey snack or a sweet treat.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 grams all purpose flour (about 1 cup)
- 35 grams dutch processed cocoa powder (about 1/3 cup, see recipe note)
- 7 grams salt (about 1 teaspoon)
- 4 grams baking powder (about 1 teaspoon)
- 6 grams baking soda (about 1 teaspoon)
- 70 grams unsweetened applesauce (about 1/4 cup)
- 120 grams sourdough discard (about 1/2 cup, see recipe note)
- 200 grams brown sugar (about 1 cup)
- 2 large eggs (about 100 grams)
- 60 grams vegetable oil (about 1/4 cup, any neutral flavored oil will work)
- 120 grams plain yogurt (about 1/2 cup)
- 4 grams vanilla extract (about 1 teaspoon)
- 165 grams semi-sweet chocolate chips (about 1 cup)
Instructions
- 1
Preheat oven to 425º Fahrenheit. Line a loaf pan with parchment paper or grease with cooking spray. Set aside.
- 2
To a large bowl, add the flour, cocoa powder, salt, baking powder and baking soda. Whisk together until combined.
- 3
To a small bowl, mix the sourdough discard, brown sugar, eggs and vegetable oil together. Add the applesauce, plain yogurt and vanilla extract. Whisk until combined. Pour into the center of the flour mixture and mix together until barely combined with just a few dry streaks.
- 4
Gently fold in the chocolate chips. Pour into the prepared baking loaf pan.
- 5
Bake at 425º Fahrenheit for 10 minutes. After ten minutes reduce the temperature to 350 degrees Fahrenheit and bake for 40-50 minutes until a sharp knife or toothpick is inserted into the center and comes out clean.
- 6
Let cool completely before slicing and enjoy!