Sourdough Chocolate Zucchini Muffins
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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, 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
- ½ teaspoon 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, 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
