Groll Family Recipies

Sourdough Chocolate Zucchini Muffins

Name: Sourdough Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 200 g All Purpose Flour; 50 g Cocoa Powder; 100 g Brown Sugar; 1/2 tsp 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); 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)

12 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

200 g All Purpose Flour

50 g Cocoa Powder

100 g Brown Sugar

1/2 tsp 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)

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)

방향

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.

영양 정보

1회 제공량

칼로리

247 kcal

지방 전체

9 g

포화 지방

4 g

불포화 지방

3.5 g

트랜스 지방

0.003 g

콜레스테롤

15 mg

나트륨

123 mg

탄수화물 전체

39 g

식이섬유

2 g

총 당류

19 g

단백질

5 g