Sourdough Chocolate Zucchini Muffins

Enjoy surprisingly moist and flavorful muffins featuring hidden zucchini, melty chocolate, and the subtle depth of sourdough. Great for breakfast or a sweet snack!

5 from 1 vote

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Course: Breakfast, Dessert, Snack, treat

Cuisine: American

Prep Time: 14

Cook Time: 20

OPTIONAL Fermenting Time: 4

Servings:

Calories: 287kcal

Author: Juliea Huffaker

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