Sourdough Chocolate Chip Zucchini Muffins
These sourdough chocolate zucchini muffins are rich, chocolatey, and incredibly moist, with a tender texture that makes them hard to resist. They’re quick, easy to make, and the perfect way to use up extra summer zucchini!
Zucchini Never Tasted Better.
I have definitely been on a bit of a zucchini kick lately (see this zucchini and onion quiche), and it really comes down to taking full advantage of all the summer produce while it’s still here.
These chocolate chip zucchini muffins are made with sourdough discard, but active starter works just fine, too! The zucchini gets grated finely and then added to the batter, and essentially disappears once baked (seriously! I promise your kids won’t even notice).
Pair with a sprinkle of chocolate chips on top and you have an easy and delicious breakfast option the whole family will really love.
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Quick Recipe Snapshot
TOTAL TIME: About 30 minutes, start to finish.
YIELD: 12 muffins.
STORAGE: Leftovers store well at room temperature for up to 4-5 days.
BEST SERVED: Warm from the oven with a slab of butter! For a full breakfast option, serve these muffins with some scrambled eggs and this homemade maple chicken sausage.
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Ingredients You’ll Need
Ingredient Notes & Substitutions
Sourdough Chocolate Chip Zucchini Muffins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
Description
These sourdough chocolate zucchini muffins are rich, chocolatey, and incredibly moist, with a tender texture that makes them hard to resist. They’re quick and easy to make, and the perfect way to use up extra summer zucchini!
Ingredients
¼ cup melted butter
1 cup brown sugar
2 eggs
2 tsp pure vanilla extract
½ cup sourdough starter (active or discard)
¼ cup avocado oil (can substitute melted coconut oil or canola oil)
½ cup cocoa powder
1 ¼ cup all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup grated zucchini (grated finely and drained of excess liquid)
1 cup chocolate chips, plus extra for sprinkling over the top of each muffin
Instructions
- Preheat oven to 375°F. Line a 12 count muffin pan with paper liners and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until smooth and well combined. Add the sourdough starter and avocado oil, and whisk again until fully incorporated.
- Add the cocoa powder, flour, salt, baking powder, and baking soda to the bowl. Stir gently until the dry ingredients are just incorporated. Be careful not to overmix the batter.
- Gently fold in the finely grated, drained zucchini and chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle a few additional chocolate chips over the top of each muffin.
- Bake muffins in preheated oven at 425 for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow muffins to cool briefly in the pan before serving. Enjoy!
Notes
- Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
- Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
More Sourdough Breakfast Recipes
Happy baking!
