Description
Bake these moist sourdough chocolate zucchini muffins, rich with cocoa, chocolate chips, and hidden zucchini. Ready in 40 minutes, perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 200 g all-purpose flour
- 50 g cocoa powder
- 100 g brown sugar
- ½ tsp cinnamon
- 12 g baking powder (2 tsp)
- 200 g chocolate chips
- 200 g sourdough starter (or discard)
- 350 g zucchini, shredded (not squeezed out)
- 35 g olive oil
- 1 egg
- 100 g Greek yogurt
- 5 g vanilla extract
- 80 g milk
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together flour, cocoa powder, brown sugar, cinnamon, and baking powder. Stir in chocolate chips.
- In a separate bowl, mix sourdough starter, shredded zucchini, olive oil, egg, Greek yogurt, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes until a toothpick inserted comes out clean. Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal per muffin
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg