Sourdough Chocolate Zucchini Muffins

Delicious chocolate zucchini muffins made with 200g of sourdough starter, moist shredded zucchini and oodles of chocolate chips. Your kids will never know there's hidden veggies in these!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 247kcal

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.

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