Chocolate Sourdough Zucchini Muffins

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Chocolate Sourdough Zucchini Muffins

These rich, chocolatey sourdough zucchini muffins are incredibly moist and loaded with chocolate flavor. Made with sourdough discard and finely shredded zucchini, honestly they’re a perfect way to use up extra starter while sneaking in a veggie. If you love bakery-style chocolate muffins, this sourdough version is about to become a family fav.

Ingredients

  • 100 g sourdough discard (scant ½ cup)

  • 40 g unsalted butter, melted (about 3 Tbsp)

  • 40 g vegetable oil (about 3 Tbsp)

  • 200 g granulated sugar (about 1 cup)

  • 1 large egg (50 g)

  • 80 g milk (about ⅓ cup)

  • 8 g vanilla extract (about 2 tsp)

  • 125 g all-purpose flour (about 1 cup)

  • 40 g cocoa powder (about ½ cup)

  • 5 g baking powder (1 tsp)

  • 5 g baking soda (1 tsp)

  • 3 g salt (½ tsp)

  • 200 g zucchini, finely shredded (about 1½ cups)

  • 170 g semi-sweet chocolate chips (about 1 cup)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or spray with baking spray.

  2. In a small bowl, whisk together the sourdough discard, melted butter, vegetable oil, and sugar until well combined. Add the egg, milk, and vanilla extract and whisk until smooth. Set aside.

  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

  4. Wash and trim the zucchini, then finely shred it using a box grater.
    Pour the wet ingredients into the dry ingredients and gently stir until partially combined.

  5. Add the shredded zucchini and chocolate chips. Stir just until combined — a few dry streaks are okay. Do not overmix.

  6. Scoop about ⅓ cup of batter into each muffin well, filling evenly (you’ll get about 12 muffins).

  7. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 12–15 minutes, or until a toothpick inserted in the center comes out clean (melted chocolate streaks are fine).

  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Sourdough Discard: Use discard that’s only a few days old for minimal sour flavor. Older discard will taste tangier.

  • This recipe assumes 100% hydration discard. If your discard is thicker, add a splash of milk. If it’s thinner, add 1–2 tablespoons of flour.

  • Zucchini does not need to be drained — the moisture helps keep these muffins extra soft.