Ingredients
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup neutral oil (like avocado or vegetable oil)
1 large egg
1/2 cup sourdough discard
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (squeezed of excess moisture)
3/4 cup semi-sweet chocolate chips
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 3: In a large bowl, whisk the granulated sugar, brown sugar, oil, egg, sourdough discard, and vanilla extract until smooth.
Step 4: Stir the grated and squeezed zucchini into the wet ingredients.
Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Step 6: Fold in the chocolate chips.
Step 7: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 8: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure you squeeze the zucchini well to avoid excess moisture. You can also add walnuts for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg