Simple Sourdough Chocolate Zucchini Muffins

As an Amazon Associate I earn from qualifying purchases.

This simple sourdough chocolate zucchini muffins are sure to be a hit, and will be one you add to your regular rotation, especially during zucchini picking season.  

In fact, this vegetable is such a great addition to a variety of baked goods…..especially a warm sourdough chocolate muffin (with extra chocolate chips). This chocolate chip muffin recipe has become a staple in our house the last few weeks as the zucchini has been rolling in. I hope this recipe can be an easy way for you to utilize your extra zucchini….or if you aren’t in over abundance of zucchini, but would just like to add more nutrition to treats, this is the recipe for you. 

I love these simple sourdough chocolate zucchini muffins, because the zucchini adds a little bit of extra nutrients while being masked by the yumminess of the chocolate. Plus, every time I eat them….I feel like I’m munching on a piece of childhood nostalgia…..but better. 

This recipe is great warmed up with some peanut butter spread over it. Chocolate and peanut butter, it doesn’t get much yummier than that. 

Ingredients Needed:

• 2 c all Purpose Flour
• 1 c sugar
• 2 teaspoons baking powder 
• ½ teaspoon baking soda
• 1 teaspoon of salt
• 1 C packed zucchini (shredded) 
• ½ c unfed sourdough discard
• ½ c cocoa powder
• 1/2  c vegetable oil or avocado oil. 
• 2 large eggs
• 2 teaspoons of vanilla extract
• ½  c milk
• 2 c chocolate chips

Equipment Needed: 

• Mixing Bowl
• Mixing Spoon
• Cupcake tin
• Cupcake liners (These are great, or you can use the cheaper paper ones as well. I would recommend spraying with some oil before filling)

Directions

Preheat the oven to 425 degrees.

Mix your dry ingredients together (2 c all purpose flour, 1c sugar, ½ c cocoa powder, 2tsp baking powder, ½ tsp baking soda, 1 tsp salt). Set aside

In a separate bowl, mix your wet ingredients (1c packed shredded zucchini, ½ c sourdough discard, ½ oil, 2 eggs, 2tsp vanilla extract, ½ c milk).

Combine both dry and wet ingredients together.

Add 1 ½ c chocolate chips to mix (save the last half cup or so for the tops of the muffins).

Place cupcake liners in your cupcake tin. (If you aren’t using parchment paper muffin liners, this is where you will want to spray the paper liners with oil).

Fill the liners to just over ¾’s the way full.

Sprinkle the desired amount of chocolate chips on top (I like about 5-6 chocolate chips per muffin).

Place in the oven for 13-15 min

You will know the cupcakes are done, when they come out virtually clean. (Remember you have chocolate chips in there, so some chocolate on the toothpick or butter knife you use to test is normal)