Sourdough Chocolate Zucchini Muffins Recipe

4.67 from 3 votes

Sourdough Chocolate Zucchini Muffins Recipe

Make the most of your zucchini harvest with these Sourdough Discard Chocolate Zucchini Muffins. Tender, moist, and packed with rich chocolate flavor, a delicious way to use your excess sourdough starter. They are so good, you’d never suspect you were eating veggies for dessert.

Prep Time20

Cook Time25

Rest Time15

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 215kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

200 grams zucchini weigh the zucchini before you grate it
56 grams vegetable oil any neutral flavored oil
150 grams brown sugar
2 large eggs
113 grams unsweetened applesauce
56 grams sourdough discard
8 grams vanilla extract
180 grams all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
30 grams cocoa powder
4 grams salt
1 teaspoon ground cinnamon
100 grams chocolate chips

Metric - US Customary

Instructions

Grate the zucchini: Shred the zucchini using a coarse grater or a food processor. Set aside.
200 grams zucchini
Make the batter: In a large mixing bowl, stir the brown sugar and oil together. Whisk the eggs in one at a time, waiting until each one is fully incorporated until adding the next. Continue whisking until the batter is smooth and looks lighter in color.
56 grams vegetable oil, 150 grams brown sugar, 2 large eggs
Whisk the remaining wet ingredients in. Continue stirring until no traces of sourdough remain.
113 grams unsweetened applesauce, 56 grams sourdough discard, 8 grams vanilla extract
Lightly fold the leaveners, cocoa powder and cinnamon in along with a third of the flour. Continue folding in the flour a third at a time until all of it is incorporated into the batter. Don’t work the batter too much, a few spots of dry flour is ok.
180 grams all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 30 grams cocoa powder, 4 grams salt, 1 teaspoon ground cinnamon
Fold the chocolate chips and zucchini into the batter until they are evenly distributed.
100 grams chocolate chips
Cover the bowl with plastic wrap and let it rest at room temperature while the oven heats up. This short rest period, allows the gluten to relax and the flour to fully hydrate, the result is fluffier muffins with taller tops!
Prep: Preheat the oven to 425 F and line a 12-cup muffin tin with parchment liners. Spray the muffin liners with nonstick baking spray.
Once the oven is preheated, distribute the muffin batter evenly into the prepared muffin tins.
Place the muffin tin in the oven, close the door and turn the temperature down immediately to 375 F. Bake for 20 to 25 minutes or until the tops look dry and a toothpick inserted in the center comes out clean. Do not open the oven door while the muffins are baking.
Transfer the muffins wire rack and let them cool for 5 minutes before serving.
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Notes

Fill your muffin tins all the way: I like to use a large cookie scoop to measure out my batter evenly. Fill each well completely for tall muffin tops.
Start with a hot oven: Preheat your oven to 425 F but bake your muffins at 375 F. The high initial temperature encourages the muffins to rise high. Lowering the temperature at the beginning of the bake will prevent the muffins from being burnt and drying out.
No peeking!: Do not under any circumstances open the oven door. Heat escapes every time you open the oven door. If your muffins are not completely baked in the middle, this will cause your muffins to sink and become dense and gummy.

Nutrition