Rich double chocolate muffins made with sourdough discard, chocolate chips, and plenty of summer zucchini are the perfect breakfast or snack!
Summer is quickly coming to an end and the zucchini and squash are growing like crazy. I'm not sure if it's been the heat or the crazy rain that we've had but it seems like all the gardens are growing out of control right now.
I received some zucchini from a friend and needed to figure out how to use it. I wanted to make some type of bread or muffins as well as Greek Zucchini fritters. I had already made a batch of blueberry zucchini muffins so I needed something different.
It just so happened that I also needed to use my sourdough starter. I hate throwing away the discard so I was looking for a way to use it without making a sourdough bread loaf which takes 2-3 days to make. With the school year starting I don't have time for that right now.
I came across a recipe for Sourdough Double Chocolate Zucchini Muffins that looked amazing and used both zucchini and sourdough discard. They also had cocoa powder and chocolate chips in them which made them sound like more of a dessert then breakfast or snack but with the addition of zucchini I figured I could eat them at any time of day.
The ingredients for this recipe are pretty basic so I had everything I needed already in the house. I creamed together the butter and sugar then added in the eggs. Then I mixed up the dry ingredients.
Mixing the wet and dry ingredients together results in a thick batter. Once I added in the zucchini the batter thinned out and then I folded in the chocolate chips. It already smelled great and I couldn't wait to try the muffins.
I poured the batter into the muffin cups and then topped each muffin off with a few more chocolate chips then they went into the oven. When I pulled them out I was having a hard time grabbing one and biting into it!
If you didn't know there was zucchini in it you would never guess. These muffins are rich and chocolatey and totally tasty. They could easily pass as dessert but are delicious with a cup of coffee or glass of milk for breakfast as well. Plus they have zucchini in them so they have to be healthy, right?
Do yourself a favor and make these soon. Kids and adults will love them and they are super easy to make!
Pro Tips & Substitutions:
- Add your favorite flavor of chip: chocolate, white chocolate, or even cinnamon!
- If you don't have zucchini you can use yellow squash or apple as a substitute.
- Do not over bake these as they will dry up quickly if baked too long.
- 6 Tablespoons butter, softened
- ¾ c. sugar
- 2 eggs
- ½ c. sourdough discard
- ¼ c. milk
- 1 ½ c. flour
- 3 Tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ c. shredded zucchini
- ½ c. chocolate chips
- Preheat the oven to 400 degrees. Line a muffin tin with 12 cupcake liners or spray with baking spray.
- In a large bowl cream together the butter and sugar. Add the eggs and mix well.
- Stir in the sourdough discard and the milk and mix until smooth.
- In a medium bowl combine the flour, baking powder, and salt. Add to the bowl with the wet ingredients and mix until a thick batter forms.
- Add the zucchini and chocolate chips to the bowl and mix until the batter is well combined.
- Pour into the prepared muffin tin. Sprinkle with additional chocolate chips.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center and it comes out clean.
- Remove from oven and cool completely on a wire rack before removing from pan.
Recipe adapted from Farmhouse on Boone
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 310mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g