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Are you ready to make the best sourdough chocolate zucchini muffins? They’re super moist and bursting with delicious chocolate flavor. No one will suspect they’re full of zucchini!
Zucchini is such a versatile vegetable and if you’ve got an abundance of it at the moment, then why not try making savory sourdough zucchini muffins, the best sourdough zucchini bread or these sourdough zucchini fritters.
Grab your sourdough starter and extra zucchini and let’s get baking!
Why You’ll Love This Recipe!
Double Chocolate – This recipe uses both cocoa powder and chocolate chips to create a rich chocolate flavor.
Moistest Muffins Ever – These sourdough zucchini chocolate muffins have a huge 350g of shredded zucchini in them which brings so much extra moisture. They really are the moistest muffins ever! A bit like these delicious sourdough blueberry muffins.
No Wait Recipe – While this recipe utilises sourdough discard, it also utilises baking powder for it’s leavening. This means you don’t have to wait for fermentation, you can mix and bake with no waiting (just like this collection of no wait sourdough recipes).
How To Make Sourdough Chocolate Zucchini Muffins
You can use sourdough starter discard or active sourdough starter to make these double chocolate zucchini muffins. That’s the great thing about making sourdough muffins, they’re so versatile!
Preheat your oven to 200C (390F) and grease a 12 hole muffin tin with butter or use paper cases.
Mix the dry ingredients together in a large mixing bowl (all purpose flour, cocoa powder, brown sugar, cinnamon, baking powder and chocolate chips).
Now in a separate bowl, mix together all of the wet ingredients (sourdough starter, shredded zucchini, olive oil, egg, Greek yogurt, vanilla extract and milk).
You can shred the zucchini using a box grater but do not squeeze out the moisture – this is what makes these muffins so moist and delicious.
Pour the liquid ingredients into the dry ingredients and stir until just combined (don’t over mix or you’ll get tough muffins).
Spoon into your prepared muffin pan.
Bake the muffins at 200C (390F) for 20 minutes or until the muffins are firm to touch.
Allow the sourdough chocolate zucchini muffins to cool completely on a wire rack.
How To Store & Freeze
These sourdough chocolate zucchini muffins will keep for around 3 days in an airtight container. I like to warm them a little in the microwave before enjoying them, especially if they’ve been stored for a few days.
Sourdough chocolate zucchini muffins also freeze very well. I recommend lining a plastic container with parchment paper and placing the cooled muffins on top, ensuring they are not touching each other. Place the lid on and store in the freezer for up to 3 months.
They can also be stored individually in ziploc bags.
Allow muffins to thaw at room temperature before eating.
Sourdough Chocolate Zucchini Muffins
Equipment
- 12 hole muffin pan
Ingredients
Dry Ingredients
- 200 g All Purpose Flour
- 50 g Cocoa Powder
- 100 g Brown Sugar
- 1/2 tsp Cinnamon, (ground – this is optional)
- 12 g Baking Powder , (2 tsp)
- 200 g Chocolate Chips, (I've used half semi sweet and half milk chocolate)
Wet Ingredients
- 200 g Sourdough Starter, (or sourdough starter discard)
- 350 g Zucchini, (shredded, not squeezed out)
- 35 g Olive Oil
- 1 Egg
- 100 g Greek Yogurt
- 5 g Vanilla Extract
- 80 g Milk, (dairy or plant based)
Instructions
- Preheat your oven to 200C (390F) and grease a 12 hole muffin tin with butter or use paper cases.
- Mix the dry ingredients together in a bowl (all purpose flour, cocoa powder, brown sugar, cinnamon, baking powder and chocolate chips).
- Now in a separate bowl, mix together all of the wet ingredients (sourdough starter, shredded zucchini, olive oil, egg, Greek yogurt, vanilla extract and milk).
- Pour the liquid ingredients into the dry ingredients and stir until just combined (don't over mix or you'll get tough muffins).
- Spoon the sourdough chocolate zucchini muffin batter into your prepared muffin tin.
- Bake the muffins at 200C (390F) for 20 minutes or until the muffins are firm to touch.
- Allow the sourdough chocolate zucchini muffins to cool on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Very tasty, can’t notice zucchini at all. I added a pinch of salt and had to bake 10min longer than instructed because it was still raw.
Can I ferment this overnight?
Can I long ferment these somehow?
I have trouble using sourdough starter in baking muffins as they tend to be dry. But, this muffin was really moist and is a very good tasting chocolate chip zucchini muffin. I think the difference was using Dutch Process chocolate, which I happened to have and have been wanting to use. I also added caramel chips, and I tell you this muffin tasted almost like eating fudge. The muffin was so moist after baking, that it really needed to cool completely in order to allow the rest of the baking to finish. Definitely a keeper recipe.
Made mini muffins with this recipe. I halved the sugar and I added in about 100g more zucchini and forgot the milk. They’re moist and delicious! Plus toddler approved!
Can I use bread flour instead of AP
What a great recipe! My 10 year old says that they’re the best muffins he’s ever had and half a dozen were eaten in short order. I followed the recipe exactly, aside from doubling it. We live at high altitude and had no issues with the recipe as written.
Could I long ferment these similar to your OverNite Blueberry muffin recipe?
I was thinking if I mixed SD starter, flour, yogurt and milk together for 8 hours at room temp, then continue the recipe/ add remaining ingredients.
Can you make this without the Greek yogurt or do you recommend a substitute if we are out?
Just making these and I noticed that the egg was not included in your wet ingredients within the recipe. Thanks very much – i love all of your recipes!
Thank you so much! Oops!! I have fixed that now, I appreciate you letting me know 🙂 xo