Best Sourdough Chocolate Zucchini Muffins
This is great tasting sourdough chocolate zucchini muffins, with sourdough starter/discard, freshly grated zucchini, oatmeal, and cocoa powder. Lightly sweetened and excellent breakfast dish.
Servings: 10 pieces
Calories: 164kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 164kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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