Double Chocolate Sourdough Discard Zucchini Muffins
These Double Chocolate Sourdough Discard Zucchini Muffins are the perfect treat and a delicious way to use your sourdough discard! Packed with rich chocolate flavor, nutritious zucchini, and the tangy complexity of sourdough discard, these muffins are the ultimate combination of indulgence and health. Plus, they’re a great way sneak vegetables into your kids. I promise these will be the best sourdough chocolate zucchini muffins you’ll try!
In this post, we’ll walk you through some benefits of baking with sourdough discard, explain why zucchini is a great addition to muffins and other baked goods, and share the step-by-step process for making these double chocolate zucchini muffins!
Why Use Sourdough Discard?
If you’ve been maintaining a sourdough starter, you know that regular feedings can result in a lot of excess starter, or “discard.” Instead of throwing it away, you can use this discard in a variety of recipes, including muffins, pancakes, and even cakes.
Sourdough discard adds a subtle tang and helps improve the texture of baked goods. It’s also a great way to incorporate the health benefits of sourdough fermentation without the long rise times required for traditional bread.
The Benefits of Adding Zucchini
You might be surprised to find zucchini in a chocolate muffin recipe, but it’s actually a fantastic addition. According to King Arthur Baking, zucchini has a high water content, which helps keep baked goods moist without adding a strong flavor. It’s also packed with nutrients like fiber, vitamins A and C, and potassium, making these muffins a bit healthier than your typical chocolate treat.
- Moisture: Zucchini adds moisture to your muffins without the need for extra butter or oil, resulting in a tender, fluffy texture.
- Nutritional Boost: Zucchini is a low-calorie vegetable that provides a dose of vitamins and minerals, making these muffins more nutritious than your average chocolate dessert.
What You’ll Need to Make Double Chocolate Sourdough Discard Zucchini Muffins
Before you start baking, gather your ingredients and tools. These muffins come together quickly, and having everything on hand will make the process even smoother.
Ingredients:
- 1/2 cup butter (113.5 g) softened
- 1/4 cup avocado oil or coconut oil (54 g)
- 1 cup sugar (200 g)
- 2 egg yolks
- 1/2 cup milk (120 g)
- 1 tsp vanilla extract (5 g)
- 1/2 cup sourdough discard (120 g)
- 2 cups grated zucchini (about 1-2 medium zucchini)
- 2 1/2 cups all-purpose flour (300 g)
- 1/4 cup cocoa powder (50 g)
- 1 tsp baking soda (5 g)
- 1/2 tsp baking powder (2 g)
- 1/2 tsp salt (2 g)
- 1 cup chocolate chips or chunks (100 g)
Equipment:
- Measuring cups and spoons (or a kitchen scale for accuracy)
- Medium and Large Mixing bowls
- Whisk and spatula
- Muffin tin
- Paper liners or cooking spray
- Grater for the zucchini
How to Make Double Chocolate Sourdough Discard Zucchini Muffins
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper muffin liners or lightly grease.
- Prepare the Zucchini: Grate your zucchini using a box grater. You don’t need to peel it, as the skin adds extra nutrients and color to the muffins. Once grated, lightly press the zucchini with a paper towel to remove some of the excess moisture. Set it aside.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure that the dry ingredients are evenly distributed.
- Combine the Wet Ingredients: In a large mixing bowl, cream together the butter, sourdough discard, oil of choice, sugar, egg yolks, milk, and vanilla extract, and granulated sugar. Mix until the ingredients are well incorporated and smooth.
- Fold in the Zucchini: Gently fold the grated zucchini into the wet mixture. The zucchini will add moisture and texture to the batter.
- Add the Dry Ingredients: Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
- Stir in the Chocolate Chips: Finally, fold in the chocolate chips or chunks. These will melt during baking, creating pockets of gooey chocolate throughout the muffins.
- Portion the Batter: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins should be slightly domed and have a rich, dark color.
- Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature.
Tips for Making Perfect Double Chocolate Sourdough Discard Zucchini Muffins
- Don’t Overmix the Batter: Overmixing can lead to tough muffins, so stir just until the dry ingredients are incorporated into the wet mixture.
- Squeeze Out Excess Zucchini Moisture: While zucchini adds moisture, too much water can make the muffins soggy. After grating, gently press the zucchini with a paper towel to remove excess water.
- Customize Your Chocolate: For extra chocolatey goodness, try mixing in a combination of dark, milk, or white chocolate chips.
Serving Suggestions
These Double Chocolate Sourdough Discard Zucchini Muffins are perfect for breakfast, an afternoon snack, or dessert. Serve them warm with a cup of coffee or tea, or pack them in lunchboxes for an on-the-go treat. The muffins are also a great way to sneak some vegetables into a sweet treat for picky eaters!
Frequently Asked Questions
How do I store these muffins?
Store the muffins in an airtight container or ziplock bag at room temperature for up to 3-4 days. You can also refrigerate them for up to a week or freeze them for up to 3 months. To reheat, pop them in the microwave for 20-30 seconds.
Can I use a different vegetable instead of zucchini?
Yes! You can substitute zucchini with grated carrots or even shredded apples for a different twist on the recipe.
Why isn’t my batter rising properly?
If your muffins aren’t rising, it could be due to expired baking soda or baking powder. Make sure your leavening agents are fresh for the best results.
Why are my muffins soggy?
If your muffins are on the soggy side, it’s likely due to not removing enough excess moisture from your shredded zucchini. It’s extremely important to work to remove the moisture from the zucchini!
Making Double Chocolate Sourdough Discard Zucchini Muffins is a fun and rewarding way to use your sourdough discard and extra zucchini. These moist, chocolatey muffins are sure to become a household favorite sourdough recipe. Happy baking!
Other Recipes You Will Love!
Chocolate Sourdough with White Chocolate and Cranberries
Sourdough Discard Pumpkin Roll
Double Chocolate Sourdough Discard Zucchini Muffins
Equipment
- Measuring cups and spoons (or a kitchen scale for accuracy)
- Medium and Large Mixing bowls
- Whisk and spatula
- Muffin tin
- Paper liners
- Grater for the zucchini
Ingredients
- 1/2 cup butter 113.5 g softened
- 1/4 cup avocado oil or coconut oil 54 g
- 1 cup sugar 200 g
- 2 egg yolks
- 1/2 cup milk 120 g
- 1 tsp vanilla extract 5 g
- 1/2 cup sourdough discard 120 g
- 2 cups grated zucchini about 1-2 medium zucchini
- 2 1/2 cups all-purpose flour 300 g
- 1/4 cup cocoa powder 50 g
- 1 tsp baking soda 5 g
- 1/2 tsp baking powder 2 g
- 1/2 tsp salt 2 g
- 1 cup chocolate chips or chunks 100 g
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper muffin liners or lightly grease.
- Prepare the Zucchini: Grate your zucchini using a box grater. You don’t need to peel it, as the skin adds extra nutrients and color to the muffins. Once grated, lightly press the zucchini with a paper towel to remove some of the excess moisture. Set it aside.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure that the dry ingredients are evenly distributed.
- Combine the Wet Ingredients: In a large mixing bowl, cream together the butter, sourdough discard, oil of choice, sugar, egg yolks, milk, and vanilla extract, and granulated sugar. Mix until the ingredients are well incorporated and smooth.
- Fold in the Zucchini: Gently fold the grated zucchini into the wet mixture. The zucchini will add moisture and texture to the batter.
- Add the Dry Ingredients: Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
- Stir in the Chocolate Chips: Finally, fold in the chocolate chips or chunks. These will melt during baking, creating pockets of gooey chocolate throughout the muffins.
- Portion the Batter: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins should be slightly domed and have a rich, dark color.
- Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature.
