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–+ servings

Double Chocolate Sourdough Zucchini Muffins

These chocolate chip sourdough zucchini muffins are made with chocolate chips, zucchini, and sourdough discard! Moist, tangy, and delicious, you will love the rich chocolate flavor of these muffins!
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Prep Time 15 minutes
Cook Time 18 minutes
Course Dessert
Servings 16 muffins
Calories 187 kcal

Equipment

  • 1 Large Bowl
  • 1 medium bowl
  • 1 muffin tin
  • cupcake liners Or parchment paper cut to size

Ingredients
  

  • 2 cups flour 240 grams
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sourdough starter discard
  • 1/2 cup avocado oil or oil of choice
  • 2 eggs at room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1.5 tsp vanilla
  • 1/2 cup milk may sub almond milk
  • 1.5 cups zucchini shredded, do not dry!

Instructions
 

  • Wash and shred zucchini into medium or fine shreds. Do not blot zucchini and set aside. Preheat oven to 425 degrees F and line muffin tin with cupcake liners.
  • Add the flour, salt, baking soda, and baking powder into a large bowl and whisk well.
  • In a separate bowl, add the brown sugar, white sugar, oil, eggs, vanilla, milk, and sourdough discard.  Use a spatula to mix all ingredients together until just combined.
  • Add half of the wet ingredients to the dry ingredients and mix until combined. Add the remaining wet ingredients and mix until just combined.
  • Add the shredded zucchini and mini chocolate chips.  Mix with spatula until just combined.  
  • Fill each liner 3/4 cup full.  Bake at 425 degrees F for 5 minutes.  Reduce temperature to 350 degrees F and cook for an additional 13-14 minutes or until a toothpick comes out clean. Cool for 5 minutes and transfer to a wire rack. Enjoy!

Notes

  • Substitute chopped baker's chocolate, white chocolate chips, or milk chocolate chips as desired. 
  • For extra umph use flaky sea salt in the dough or sprinkle some on top- divine!
  • Active sourdough starter can be substituted for discard. Stir it down before adding to the recipe.
  • Substitute almond or oat milk for a dairy free option. 

Nutrition

Calories: 187kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 21mgSodium: 254mgPotassium: 87mgFiber: 1gSugar: 13gVitamin A: 42IUCalcium: 39mgIron: 1mg
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