Sourdough Chocolate Zucchini Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

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)

Directions

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: 247 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0.003 g
• Cholesterol: 15 mg
• Sodium: 123 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 2 g
• Total Sugars: 19 g
• Protein: 5 g