These Sourdough Chocolate Zucchini Muffins are rich, deep chocolatey, and melt in your mouth. They’re studded with chocolate chips, and have a moist crumb that practically melts in your mouth… And You’ll never guess there’s zucchini in there!
Kids don’t suspect the hidden veggies, and devour this “chocolate breakfast cake.” And I love the sourdough flavor, whole grain einkorn flour, moist applesauce, zucchini and olive oil. These sourdough chocolate zucchini muffins are a delightful breakfast on the go, an easy snack, or a light dessert, that hit every note! They’re easy to make, can be long fermented, and are the most satisfying treat. 😉
My Tips and Tricks for Perfect Sourdough Chocolate Zucchini Muffins
Okay, friends, these muffins are truly something special, and I want you to have the best experience baking them. Here are my personal tips and tricks to make sure yours come out perfectly moist and delicious:
- Don’t Overbake – Seriously! This is probably my #1 rule for any muffin, but especially these. The zucchini and applesauce bring so much moisture, and you want to lock that in. Keep a very close eye on them, starting around 20 minutes. As soon as a wooden skewer or toothpick inserted into the middle comes out clean or with just a few moist crumbs, they’re done.
- That Zucchini Moisture is Key! I purposely don’t squeeze the shredded zucchini for this recipe (unless it’s truly dripping wet, which isn’t common for a normal zucchini). That natural moisture is exactly what makes these muffins so incredibly tender and keeps them from drying out. Embrace it!
- Einkorn Flour Love: If you have access to freshly ground einkorn flour, use it! It gives these muffins a wonderful, delicate texture and nutty flavor that you just don’t get with all-purpose. Plus, it’s a great way to boost the nutrition. If you’re using all-purpose, that’s totally fine too – they’ll still be delicious!
- Accurate Flour Measurement: This might sound finicky, but for consistent results, especially with freshly ground flours, using a kitchen scale to measure your flour (280 grams) makes a huge difference. Cups can vary wildly depending on how you scoop!
- Long Ferment for the Win: This is where the sourdough magic really happens. Letting the batter ferment in the fridge overnight (or even just 4 hours) deepens the flavor beautifully – it also breaks down some of the flour. Don’t skip it if you have the time! Just remember to add that baking soda after the ferment time.
- Don’t Overmix the Batter (Ever!): Once you combine your wet and dry ingredients, and when you fold in chocolate chips, just mix until everything is just combined. A few streaks of flour are totally okay! Overmixing develops gluten, and that’s how you end up with tough, rubbery muffins instead of light, tender ones. We want fluffy clouds of chocolate goodness!
- Mini Chips are the Best: I prefer mini chocolate chips because they distribute so perfectly. You get a little burst of chocolate in almost every bite, which, let’s be honest, is exactly what we’re looking for in a chocolate chip muffin!
My Troubleshooting & FAQs
Baking, especially with sourdough, can sometimes throw a little curveball, but don’t you worry! Here are some common questions and situations you might run into with these muffins, along with my best advice to help you out:
Q: My muffins came out too dry or crumbly. What happened? A: Oh no, that’s usually a sign of overbaking! It’s the most common culprit for dry muffins. Remember my tip about watching them closely and pulling them as soon as that toothpick comes out clean. Every oven is a little different, so yours might bake faster than mine. It could also be that your sourdough starter wasn’t super active, which affects the lift and crumb. Make sure it’s bubbly and happy!
Q: My muffins are dense or a bit gummy. Any ideas why? A: This often comes down to overmixing the batter. We really want to stir just until the wet and dry ingredients are combined, with a few flour streaks still visible. Overmixing develops the gluten in the flour (even einkorn!), which can lead to a tough, gummy texture. Another reason could be if your zucchini was exceptionally watery and you didn’t blot it gently – too much moisture can sometimes make them dense.
Q: Can I use sourdough discard instead of active starter? A: For the best rise and texture in these muffins, I really recommend using an active, bubbly sourdough starter. That said, you can use sourdough discard for flavor, but your muffins might not rise as high or have quite the same light crumb since discard doesn’t have the same leavening power. If you use discard, they might be a bit flatter.
Q: What if I don’t have fresh-ground einkorn? A: No problem at all! All-purpose flour works beautifully too. You’ll still get wonderfully moist and chocolatey muffins. I just love einkorn, so I like to highlight it!
I want to know what YOU think.. Please leave a review!
Sourdough Chocolate Zucchini Muffins
Equipment
- 1 Box grater for zucchini
- 2 muffin tin pans
- 1 large mixing bowl
- 1 wooden spoon or silicone spatula
- 18 paper muffin tin liners
Ingredients
- 1 3/4 cups flour all purpose or 230 grams Flour: Freshly ground einkorn flour
- 3/4 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 2 teaspoons Baking Soda add after fermentation.
- 1/2 cup Active Sourdough Starter: Ensure your starter is bubbly and active.
- 2 large Eggs
- 1/2 cup Unsweetened Applesauce
- 2/3 cup Oil Avocado oil or light olive oil
- 1 1/2 cups Shredded Zucchini about 1 medium-sized zucchini, unpeeled. No need to squeeze out excess water unless your zucchini is exceptionally large and watery. The moisture from the zucchini is essential for these muffins.
- 1 1/2 cups Chocolate Chips A mix of semi-sweet and dark chocolate chips will give a great depth of flavor. You can even use mini chocolate chips for more even distribution.
For Streusel Topping
- 1/4 cup Cold Butter: Cubed
- 1/4 cup Granulated Sugar
- 3 Tablespoons Flour: Einkorn or all-purpose
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/2 teaspoon Cinnamon optional, but a pinch enhances chocolate flavor
Instructions
- Preheat Oven & Prepare Muffin Tins if baking right away: Preheat your oven to 350°F (175°C). Line 18-20 muffin tin cups with paper liners or grease them thoroughly.
- Prepare Zucchini: Wash the zucchini, trim off the ends, and shred it using the large holes of a box grater. You’ll want about 1.5 cups firmly but not overly packed. Set aside. Do not squeeze out the moisture unless your zucchini is unusually large/wet and you see a lot of standing water; the moisture is beneficial here.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour (1 3/4 cups or 230g, einkorn or all-purpose), granulated sugar, cocoa powder, and salt.
- If baking right away: Add the baking soda now.
- If long fermenting: Do NOT add the baking soda yet. You’ll add it after fermentation. Make a well in the center of the dry ingredients. DO NOT ADD mini chocolate chips till after fermenting.
- Add Wet Ingredients: To the well in the dry ingredients, add the sourdough starter, eggs, applesauce, zucchini and oil.
- Mix Batter: Stir gently with a wooden spoon or silicone spatula until just combined into a thick batter. Do not overmix; overmixing can lead to tough muffins. A few streaks of flour are perfectly fine.
- Optional Long Fermentation:
- Cover the bowl of batter with plastic wrap.
- Place in the refrigerator for at least 4 hours, or preferably overnight (up to 12-18 hours). This allows the sourdough to work its magic, improving flavor and digestibility.
- After fermentation: Remove from the fridge.
- Fold Chocolate Chips: Gently fold the chocolate chips into the batter until evenly distributed. Be careful not to overmix.
- Fill Muffin Tins: Divide the thick batter evenly among the prepared muffin cups, filling each approximately 3/4 full. The batter will be thick, which is normal and helps create a domed muffin top.
- Make the Chocolate Streusel Topping (if using): In a separate small bowl, combine the cold cubed butter, granulated sugar, flour, cocoa powder, and optional cinnamon. Use an electric mixer, pastry cutter, or your fingertips to cut the butter into the dry ingredients until it forms coarse crumbles.
- Top Muffins & Bake: Sprinkle about 1-2 tablespoons of the chocolate streusel topping over each muffin (if using). Bake in the preheated oven for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached. Do not overbake, as this can dry out the muffins. Zucchini will release moisture as it bakes, contributing to the moist texture.
- Cool: Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Flour Measurement: Using a scale for flour (230g) will give you the most accurate and consistent results with fresh ground flours.
- Zucchini Moisture: The amount of moisture in zucchini can vary. If you have a very large, older zucchini, it might be extremely watery. In that case, you can gently blot it with a paper towel after shredding, but for these muffins, we want that moisture.
- Chocolate Chip Choice: Using a mix of semi-sweet and dark chocolate chips adds complexity to the chocolate flavor!
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
These muffins are so moist and delicious!! I think it’s the best way to sneak some veggies into a sweet treat.