Sourdough Chocolate Zucchini Muffins
Delicious chocolate zucchini muffins made with 200g of sourdough starter, moist shredded zucchini and oodles of chocolate chips. Your kids will never know there's hidden veggies in these!
Equipment
- 12 hole muffin pan
Ingredients
Dry Ingredients
- 200 g All Purpose Flour
- 50 g Cocoa Powder
- 100 g Brown Sugar
- ½ teaspoon Cinnamon (ground - this is optional)
- 12 g Baking Powder (2 tsp)
- 200 g Chocolate Chips (I've used half semi sweet and half milk chocolate)
Wet Ingredients
- 200 g Sourdough Starter (or sourdough starter discard)
- 350 g Zucchini (shredded, not squeezed out)
- 35 g Olive Oil
- 1 Egg
- 100 g Greek Yogurt
- 5 g Vanilla Extract
- 80 g Milk (dairy or plant based)
Instructions
- Preheat your oven to 200C (390F) and grease a 12 hole muffin tin with butter or use paper cases.
- Mix the dry ingredients together in a bowl (all purpose flour, cocoa powder, brown sugar, cinnamon, baking powder and chocolate chips).
- Now in a separate bowl, mix together all of the wet ingredients (sourdough starter, shredded zucchini, olive oil, Greek yogurt, vanilla extract and milk).
- Pour the liquid ingredients into the dry ingredients and stir until just combined (don't over mix or you'll get tough muffins).
- Spoon the sourdough chocolate zucchini muffin batter into your prepared muffin tin.
- Bake the muffins at 200C (390F) for 20 minutes or until the muffins are firm to touch.
- Allow the sourdough chocolate zucchini muffins to cool on a wire rack.
Nutrition
Calories: 247kcal Carbohydrates: 39g Protein: 5g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 3g Trans Fat: 0.003g Cholesterol: 15mg Sodium: 123mg Potassium: 244mg Fiber: 2g Sugar: 19g Vitamin A: 90IU Vitamin C: 5mg Calcium: 110mg Iron: 2mg
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