Sourdough Double Chocolate Zucchini Muffins

Chocolate muffins topped with chocolate chips, perfect for sourdough recipes.

Sourdough Double Chocolate Zucchini Muffins

Every summer, I find myself looking for new ways to use zucchini, and these sourdough double chocolate muffins never disappoint. Whether I'm using active starter or leftover sourdough discard, it's one of my favorite ways to put it to good use. They're rich enough to satisfy a chocolate craving but wholesome enough to enjoy with a morning coffee. The best part? No one ever guesses there's zucchini inside.

PIN THIS RECIPE!

Prep Time 20

Cook Time 24

Total Time 44

Servings 12 muffins

Calories 200

Ingredients

Dry Ingredients

1 cup white whole wheat flour 125 g
⅓ cup cocoa powder 35 g, Dutch-process
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup mini chocolate chips 85–115 g, plus extra for topping

Wet Ingredients

3 cups zucchini 300 g, coarsely grated
½ cup Greek yogurt 120 g, plain
⅓ cup honey 115 g
¼ cup oil 60 ml, neutral
2 eggs large
1 teaspoon vanilla extract
1 cup sourdough starter 100% hydration (240 g), or discard

Instructions

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the pan. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl or large measuring jug, combine the grated zucchini, sourdough starter (or discard), Greek yogurt, honey, oil, eggs, and vanilla. Blend with an immersion blender until the mixture is mostly smooth. A few tiny flecks of zucchini are perfectly fine.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until almost combined, then fold in the chocolate chips. Stop mixing as soon as no dry flour remains.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips over the tops, if desired.
Bake for 20–24 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Both active starter and unfed discard work.
For an even deeper chocolate flavor, add 1 teaspoon espresso powder to the dry ingredients.
These muffins become even fudgier on the second day and freeze exceptionally well.
Long-fermented version:
For the overnight method:
- Mix the flour, starter, zucchini, yogurt, and honey the night before.
- Cover and ferment for 8–10 hours at room temperature.
- The next morning, stir in the cocoa, oil, eggs, vanilla, baking powder, baking soda, salt, and chocolate chips, then bake as directed.

Tried this recipe?Please consider !

Nutrition