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hand grabbing double chocolate muffin.

Double Chocolate Zucchini Sourdough Muffins

Hailey
These double chocolate zucchini sourdough muffins are soft, moist and pack a nutritious punch. Perfect for meal prep and a way to use up an abundance of zucchini!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 Muffins
Calories 161 kcal

Equipment

  • 1 Large Bowl
  • 1 Rotating Grater
  • 1 Silicone Baking Pan
  • 1 Nut Milk bag / cheese cloth Can use paper towel or clean dishrag

Ingredients
  

  • 1-3/4 cup All Purpose Flour Spelt flour or gluten free flour can be used as a substitute
  • 1 cup White Sugar
  • 1/2 cup Cocoa Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt If using salted butter, omit!
  • 1 cup Chocolate Chips
  • 1/2 cup Milk Can substitute with water
  • 1/2 cup Zucchini Grated and strained
  • 1/2 stick Butter Salted or unsalted. If using melted butter, make sure it is not boiling hot.
  • 1 tsp Vanilla Extract
  • 1/4 cup Sourdough Discard Active starter or sourdough discard
  • 2 Eggs Room temperature
  • 2 TBS Turbinado Sugar Optional - For topping muffins

Instructions
 

Stir and Go Timeline

  • Start by preheating the oven to 425 degrees Fahrenheit.
    Shred the zucchini with a cheese grater or shredder of choice. Place into a nut milk bag, cheesecloth, or paper towels to strain the liquid from the zucchini. Discard the liquid.
    To the zucchini, combine the remaining wet ingredients.
    In a separate bowl, combine the dry ingredients except for the chocolate chips.
    Make a well in the dry ingredients. Add the wet ingredients to the dry and and stir until combined. Fold in the chocolate chips.
  • *To make bakery style muffins (AKA tall, muffins), alternate each spot and fill a greased muffin tin.
    Fill each portion 3/4 of the way full. To make equal muffins - use a large cookie scoop.
    Sprinkle with turbinado sugar and chocolate chips.
  • Bake in the oven for 5 minutes at 425 before reducing the temperature to 350 degrees.
    Cook for an additional 12-15 minutes, or until the tops are firm to the touch and the centers come out clean when poked with a toothpick.
  • Place on a cooling rack to cool completely before storing.

Long Fermented Timeline

  • To make long fermented sourdough muffins, combine water and sourdough starter together. This mixture will be a very thick dough and will come together by hand. It will be similar to a 'stiff sourdough starter' in texture.
    Allow to sit on the countertop for up to 8 hours. The mixture will rise as it ferments.
  • After the fermentation is complete, add the remaining ingredients, folding in the chocolate chips last. Ensure there are no clumps in the batter.
  • Bake as outlined above in stir and go timeline.

Video

Notes

Bakery-Style Muffin Tips:
    • Ensure the muffin tin is filled at least 3/4 of the way full
    • Use diary products for rich and decadent muffins
    • Top the muffins with the flavorings inside the muffins and sprinkle with Turbinado sugar
    • Bake the muffins in a tin with only 6 at a time.
        • By giving the muffins more space, they will cook evenly and have more oven spring.
    • Start with oven temperature at 425 for 5 minutes and reduce to 350 for the remainder of the cooking time to increase oven spring. 

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 22.8gProtein: 2.7gFat: 7.1gSaturated Fat: 3.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.2gTrans Fat: 0.2gCholesterol: 29mgSodium: 132mgPotassium: 153mgFiber: 1.9gSugar: 14.4gVitamin A: 88IUVitamin C: 1mgCalcium: 24mgIron: 1.4mg
Keyword chocolate, discard, gluten free option, muffins, sourdough, zucchini
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