This is great tasting best sourdough chocolate zucchini muffins, with sourdough starter/discard, freshly grated zucchini, oatmeal, and cocoa powder. Lightly sweetened and excellent breakfast dish.
Zucchini and chocolate are an impressive combo, bland tasting zucchini brings out the chocolate flavor very well.
Zucchini is one of the vegetables that goes well in baking and add extra moistness to the baked goods. While zucchini and chocolate make an excellent combo, it goes well with cinnamon too.
It also helps to bulk up cakes, breads, and muffins with a boost of nutrition.
Zucchini and blueberries combination are wonderful too, here is the muffin I made with them. It is happy go lucky vegetable, and wherever you put it, it will let the other ingredients to shine. But at the same adds moistness and make tender muffins, breads, and even good fritters too.
How to make this best sourdough chocolate zucchini muffins?
You need following ingredients to make this muffin.
Sourdough discard/starter : You can use sourdough discard or starter. I have used 100% hydration sourdough starter. You can use any starter in your hand.
Cake flour : Use unbleached all-purpose flour or a mix or all-purpose and whole wheat flour instead of cake flour.
Rolled oats : Rolled oats used in both dough as well as for topping.
Cocoa powder : Both Dutch processed, and natural cocoa powder will work here.
Brown sugar : Both dark and light brown sugar will work here.
Leavener : Baking soda and baking powder as leavener in this recipe.
Spices : Cinnamon and chocolate goes well with zucchini.
Eggs : Adds moistness and also function as binders in the recipe.
Vegetable oil : You can use any vegetable oil or your favorite oil.
Vanilla extract : Use pure vanilla extract instead of imitation one.
See recipe card for quantities.
You need to grate the zucchini with skin on it, no need to squeeze the water from it.
First mix in dry ingredients like, flour, oatmeal, salt, baking powder, baking soda and cocoa powder
In another bowl add egg, vegetable oil, brown sugar mix well, then add sourdough starter/discard.
Then mix in dry ingredients with wet ingredients.
Then fold in grated zucchini.
Divide the batter into muffin tin with cups.
Bake and enjoy
You can make it eggless by adding a flaxseed egg or ¼ cup yogurt.
Also, you can make this recipe vegan by using diary free milk and dairy free butter and flax seed or chia seed egg.
You can use avocado oil or any other favorite oil.
Adding chocolate chips to this muffin and make it a double chocolate zucchini muffin.
You can use any sourdough starter ; it does not matter it is a white flour starter or whole grain starters.
You need a pyrex mixing bowl, muffin tin and whisk to make this muffin.
These sourdough chocolate zucchini muffins can be store in an airtight container or freezer bag at room temperature for 3 days . You can refrigerate for another 3-4 days for a total life of about a week.
For a healthier version, replace a portion of the sugar with honey or for sugar free version use Splenda or monk fruit sweetener.
The batter will be thick, and it is normal
If you line the muffin liners three-quarters of the way full for best results also top with rolled oats.
If you tried this recipe please tag me in instagram @nidhinikhil or in facebook @zestysouthindiankitchen
Here are few other sourdough muffins you will love
Best Sourdough Chocolate Zucchini Muffins
- 1 cup 130g cake flour
- ½ cup 52g rolled oats
- ½ cup 100g sourdough starter/discard I used 100% hydration sourdough starter( 15g starter ( 1 tbsp) , 50g/1/4 cup flour , 50g / ¼ cup water)
- ¼ cup 20g cocoa powder
- 1 zucchini 1 ½ cups shredded
- ⅓ cup 57g vegetable oil
- ¾ cup 150g brown sugar
- 1 large egg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Preheat oven to 375F and line muffin tin with paper liners.
- Using a box grater shred zucchini and set aside.
- In a large bowl cream together oil and brown sugar then add sourdough starter. Next add eggs, vanilla, salt, cocoa powder and continue to mix, then add in zucchini and mix well.
- Add in oats, flour, baking soda and baking powder to wet ingredients. Mix until just incorporated. Do not over mix.
- Spoon batter into muffin tins and bake 20-25 minutes or until tooth pick inserted into center comes out clean.
- Store muffins in a cool dry place up to 5 days.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.