Sourdough Chocolate Zucchini Muffiins

Sourdough Chocolate Zucchini Muffins

“I have made these before, but not with sourdough. They are even moister and more delicious with sourdough discard!”

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OMG! AmyBakesBread knocked it out of the park with this recipe! There're not a thing I would change.

When you grow zucchini in your garden, it seems like it's all ready at once. Or if you buy it at Costco you'll have a ton on your hands as well. Good news for you, you'll have plenty to make this delicious treat!

Prep Time: 15 minutes

Cook Time: 20 min

Serves: 12 muffins

Ingredients

For the Muffins:

• 100 g sourdough discard (scant 1/2 cup)

• 40 g butter, melted (about 3 Tablespoons)

• 40 g vegetable oil (about 3 Tablespoons)

• 200 g sugar (about 1 cup)

• 1 large egg (50 grams)

• 80 g milk (about 1/3 cup) - or sub coconut milk

• 8 g vanilla extract (about 2 teaspoons)

• 125 g all-purpose flour (about 1 cup)

• 40 g cocoa powder (about 1/2 cup)

• 5 g baking powder (1 teaspoon)

• 5 g baking soda (1 teaspoon)

• 3 g salt (1/2 teaspoon salt)

• 200 g zucchini, finely shredded (1 1/2 cups)

• 170 g semi-sweet chocolate chips (about 1 cup))

Preparation Steps

1. Preheat oven to 425º F and prepare a 12 cup muffin tin with parchment liners or muffin liners. Alternatively you can spray the pan with baking spray if you have no liners.

2. To a small bowl add sourdough discard, melted butter, vegetable oil and sugar. Whisk together until combined. Add the egg, coconut milk and vanilla extract and whisk again until smooth. Set aside.

3. To a large bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk together to combined. Set aside.

4. Wash zucchini and chop off the ends. Use a box grater to shred the zucchini on the fine setting. Pour the liquid ingredients on top of the dry ingredients. Gently stir until partially combined. Add the shredded zucchini and chocolate chunks. Stir until just combined - a few dry streaks are okay.

5. Scoop about 1/3 cup of batter evenly into each muffin well. You will end up with about 12 muffins.

6. Bake for 5 minutes at 425º F. After 5 minutes reduce the temperature to 350ºF. Bake for 12-15 minutes. Insert a toothpick into the center of the muffins to check if they are ready. If it comes out clean with no streaks of batter, they are ready. You may see streaks of chocolate - that's okay. If it has streaks of wet batter, bake it a little longer and check again.

7. Let muffins cool for about 5 minutes in the pan and then remove to a cooling rack. Enjoy!

NOTE
Rich chocolatey sourdough zucchini muffins are the perfect moist, chocolate muffin made with sourdough discard and lots of zucchini. If you love chocolate muffins, these sourdough chocolate zucchini muffins will be a new favorite recipe!

Original Recipe from AmyBakesBread.

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