Name: Chocolate Chip Sourdough Quick Bread
Prep time: 10 min
Cook time: PT-487671H29M12S
Total time: 1 h 10 min
Ingredients: ½ cup unsalted butter, melted & cooled (salted butter works too, just skip added salt); ¾ cup granulated sugar (swap ¼ cup with brown sugar for caramel notes); 2 large eggs, room temperature; 1 tsp vanilla extract (bourbon vanilla is a delight!); 1 cup sourdough discard (unfed, thick or thin, cold from fridge is fine); ½ cup milk (dairy, almond, or buttermilk/sour cream for extra tang); 2 cups all-purpose flour (spoon & level; replace ¼ cup with cake flour for fluffiness); 1 tsp baking soda (must be fresh!); ½ tsp baking powder; ¾ tsp salt (flaky sea salt if you have it); 1 cup chocolate chips (semi-sweet classic; dark or milk chocolate works too)

Description

Hey there, fellow flavor adventurer! Olivia here, apron dusted with flour and probably a smudge of chocolate on my cheek. There’s something magical about that moment when sweet chocolate meets tangy sourdough in a warm, buttery loaf—it’s like a hug for your taste buds. If your sourdough starter’s discard jar is overflowing (we’ve all been there!), this Chocolate Chip Sourdough Quick Bread is your golden ticket to zero-fuss baking joy. No kneading, no long rises—just one bowl, simple ingredients, and about 60 minutes until you’re slicing into pure comfort.

Ingredients

Scale

½ cup unsalted butter, melted & cooled (salted butter works too, just skip added salt)
¾ cup granulated sugar (swap ¼ cup with brown sugar for caramel notes)
2 large eggs, room temperature
1 tsp vanilla extract (bourbon vanilla is a delight!)
1 cup sourdough discard (unfed, thick or thin, cold from fridge is fine)
½ cup milk (dairy, almond, or buttermilk/sour cream for extra tang)
2 cups all-purpose flour (spoon & level; replace ¼ cup with cake flour for fluffiness)
1 tsp baking soda (must be fresh!)
½ tsp baking powder
¾ tsp salt (flaky sea salt if you have it)
1 cup chocolate chips (semi-sweet classic; dark or milk chocolate works too)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease your loaf pan or line with parchment paper. (Metal pans heat faster; adjust baking time if using glass.)

2. Mix Wet Ingredients

In a large bowl, whisk melted butter and sugar until glossy (~1 min). Add eggs, vanilla, sourdough discard, and milk. Whisk gently until just combined — some lumps are perfect for a tender crumb!

3. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. If your baking soda is old or clumpy, sift it for a smooth batter and to avoid bitter bites.

4. Combine

Gently fold the dry mix into the wet until no visible streaks remain. Avoid overmixing! Fold in chocolate chips, reserving 2 tbsp for topping.

5. Bake

Pour batter into prepared pan. Smooth the top and sprinkle reserved chocolate chips on top. For a sweet-salty crunch, add a pinch of flaky sea salt or coarse sugar now.
Bake 50–60 minutes, rotating pan halfway through. It’s done when a toothpick inserted near the center comes out clean (ignore melted chocolate).

6. Cool

Let the loaf cool in the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

Nutty Buddy: Swap ½ cup chocolate chips for toasted pecans or walnuts.
Citrus Zing: Add 1 tbsp fresh orange zest to the batter—chocolate + orange = magic!
Double Chocolate: Replace ¼ cup flour with unsweetened cocoa powder.
Gluten-Free: Use 1:1 gluten-free flour blend + 1 tsp xanthan gum.
Berry Burst: Fold in ½ cup dried cranberries or fresh blueberries with the chips.

Prep Time: 10 minutes
Cook Time: 50–60 minutes

Nutrition

Calories: 280 cal Per Slice
Sugar: 18g
Fat: 14g
Carbohydrates: 34g
Protein: 4g