Moist Sourdough Chocolate Zucchini Muffins
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
- 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.
