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 These are a healthier chocolate muffin that I originally made with my kids in mind but kept making because they are just too good not to.

❤️ Why You’ll Love Chocolate Zucchini Muffins

It’s hard to believe something so healthy, can taste so wonderful. Which is exactly what these moist muffins do, they are all things delicious, satisfying, and good for you. And most of all, they are something you can feel good about feeding your family.

🍲 Ingredients

Sourdough Discard – Unfed, inactive, sourdough starter.

Zucchini – One large summer zucchini grated, but not strained. The moisture in the the zucchini is what gives the muffin such a tender crumb.

Oil – Coconut oil, or avocado oil. Either work great.

Eggs – 2 large eggs.

Flour – All purpose flour, or whole wheat flour if you want to up the health a notch.

Cocoa Powder – Unsweetened cocoa powder, I use simply truth and it’s delicious. I would highly recommend.

Chocolate chips – Milk chocolate chip morsels.

Baking powder + soda – The leavening agent to the muffin, this is what makes the muffins rise while baking.

Salt – I use pink Himalayan salt for my recipes, but you can use whatever you have on hand!

👩‍🍳 How to Make Chocolate Zucchini Muffins

  • Start by grating your zucchini. Grate it as fine or thick as you prefer, I’ve done both and the using 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!

🪄 Tips and Tricks

  • Grating the zucchini with the large edge makes them more visible within the muffin, visible enough for the kids to see but I call them “natures sprinkles” and they eat them right up. 
  • If you don’t have a sourdough starter, substitute the starter for applesauce so they remain moist and delicious. 

🗒 Variations

Muffins are so versatile, you can enjoy them for a breakfast, snack or dessert. Not to mention how many flavors they come in! Here area few of my favorites –


🗒 Substitutions

There are quite a few substitutions that you can make with these muffins, the biggest being the substitution if you don’t have sourdough discard!

  • If you don’t have sourdough discard, substitute it for unsweetened applesauce.
  • If you want to take the healthy aspects up a notch, substitute all purpose flour for whole wheat flour.
  • You can use whatever neutral oil in this recipe, I just prefer avocado oil or coconut oil.


🗒 Best served with

  • Breakfast
  • Snacks
  • Dessert

👝 How to Store Leftovers

Store in an airtight container or Ziplock bag on the counter or in a breadbox for 3-4 days.

🤔 Common Questions

Can I strain the grated zucchini?

You can! It will work either way, I just think the muffins are more tender when the zucchini is not drained of its moisture.

5 from 2 votes

Sourdough Discard Chocolate Zucchini Muffins

Print Recipe
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.
Prep Time:10 minutes
Cook Time:23 minutes
Total Time:33 minutes

Ingredients

  • 1 ½ cup grated zucchini
  • 2 eggs
  • ¼ cup coconut oil or avocado oil
  • cup maple syrup
  • 1 tsp vanilla extract
  • cup sourdough discard
  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup chocolate chips

Instructions

  • 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!

Notes

Grating the zucchini with the large edge makes them more visible with in the muffin, visible enough for the kids to see but I call them “natures sprinkles” and they eat them right up. 
If you don’t have a sourdough starter, substitute the starter for applesauce so they remain moist and delicious. 

Nutrition

Calories: 194kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 186mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: discard, Muffins, Zucchini
Servings: 10
Calories: 194kcal

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Recipe Rating




3 Comments

  1. 5 stars
    These turned out so delicious! Always looking for ways to use up those zucchini that you missed harvesting from the garden and they turn giant. Thanks for another great discard recipe!