Sourdough Discard Chocolate Zucchini Muffins
Serves 10
10 mins prep
23 mins cook
33 mins total
Chocolate muffins filled with zucchini, sourdough discard, and no refined sugar. These are a healthier chocolate muffin that I originally made with my kids in mind, but kept making because they are just too good not to.
Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
Start by grating your zucchini. Grate as fine or thick as you prefer, I've done both and the thicker edge of the grater means you can see the zucchini throughout the muffin.
I know this goes against a lot of recipes, but DON'T strain your zucchini. This is where the moisture will come from.
In a small mixing bowl, whisk together your dry ingredients. Flour, baking powder, baking soda, cocoa powder, cinnamon and salt. Set aside.
In a large mixing bowl with the grated zucchini, add your eggs, oil, maple syrup, sourdough discard and vanilla extract. Whisk until everything is combined.
Add your dry ingredients into the wet ingredients. Whisk until everything is combined.
Preheat your oven to 375 degrees.
Line a muffin tin with parchment liners. Transfer ⅓ cup of batter into each muffin well. Top with more chocolate chips.
Bake at 375 degrees for 23 - 25 minutes.
Let cool slightly, and enjoy!
