Sourdough chocolate olive oil loaf! Yes please! Quick, simple, perfectly sweet, and so fluffy!

I have officially entered my sourdough era, and I truly don’t know what took me so long! I am having SO much fun experimenting with different loaves, different techniques, and now some discard recipes!

This olive oil chocolate chunk loaf turned out so delicious, plus it’s dairy free!

Note, you will need some sourdough discard from an active sourdough starter to make this recipe! I have not tried making this recipe with any replacements, but as always you can experiment and let me know if you do!

I am so excited for you guys to make this chocolate loaf. It is seriously divine! The chocolate and olive oil compliment each other so well, and the ingredients are super simple!

Be sure to let me know if you make this recipe! Happy baking! 🙂

Sourdough Discard Olive Oil Chocolate Chunk Loaf

• Author: Mia Swinehart

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Description

Sourdough discard olive oil chocolate loaf! 

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Ingredients

Scale 1x2x3x

• 1 cup bread flour or all purpose flour
• 3/4 cup sugar (if you like things sweeter do 1 cup)
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup sourdough discard
• 1/2 cup plain greek yogurt
• 1/3 cup olive oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs
• 1 tsp vanilla
• 1 cup dairy free chocolate chunks, plus more for topping

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Instructions

1. Preheat oven to 375°F and line a loaf pan with parchment paper for easy removal.
2. In a large bowl, mix together the dry ingredients.
3. In a separate bowl, mix all of your wet ingredients until smooth. Pour into your dry ingredients and mix until almost combined. Fold in chocolate chunks.
4. Pour batter into lined loaf pan. Top with more chocolate chunks. Bake for 42-48 minutes, until a knife inserted in the center comes out mostly clean (some melted chocolate is ok- be careful not to over bake!)
5. Allow to cool for 10 minutes, then transfer to a wire wrack to finish cooling before slicing and serving.

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