Sourdough Chocolate Zucchini Muffins
These chocolate zucchini muffins made with sourdough discard are about to be your new favorite treat. Tender, richly chocolate, and studded with chocolate chips, these are practically dessert.
Sourdough discard isn’t just for bread—it’s the secret ingredient in these chocolate zucchini muffins that makes them extra moist and gives them a little depth of flavor. If you’ve got extra discard hanging out in your fridge, this is the perfect way to use it up.
These muffins are everything you want in a chocolate treat: rich, slightly fudgy, and packed with chocolate chips. Plus, they have shredded zucchini (hello, extra moisture!) and sour cream, which makes them extra tender. Don’t worry—you won’t taste the zucchini. It just melts into the batter and keeps everything soft.
Why you’ll love these muffins
- Great for discard – If your sourdough starter is producing more discard than you know what to do with, these muffins put it to delicious use.
- Super moist – The combination of zucchini and sour cream keeps these muffins soft and tender.
- Chocolate lovers’ dream – Cocoa powder + chocolate chips = double the chocolate goodness.
- Quick & easy – No complicated steps, just mix and bake.
Try more sourdough discard treats with these lemon poppyseed muffins!
How to make these muffins
Here is a brief overview of how to make these muffins so you know what to expect. For the full recipe, please scroll down to the recipe card below.
Step 1: Mix the batter
- In a large mixing bowl, whisk together the wet ingredients until smooth.
- In a separate medium bowl, whisk the dry ingredients until well combined.
- Gently fold the dry ingredients and chocolate chips into the wet mixture.
- Stir just until combined—the batter will be thick, but avoid overmixing to keep the muffins tender.
Tip: Overmixing can lead to dense, tough muffins, so stop stirring as soon as the flour disappears!
Step 2: Bake the muffins
- Evenly divide the batter into a lined or greased muffin tin.
- Bake at 350°F for 20 minutes, turning the pan halfway through for even baking.
Step 3: Cool & enjoy
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Tips for the best muffins
- Don’t squeeze the zucchini too much – A little extra moisture helps keep the muffins soft.
- Use room temperature ingredients – This helps everything mix together more smoothly.
- Don’t overmix – Stir just until the ingredients are combined to keep the muffins tender.
These muffins are perfect for breakfast, snacks, or even dessert. Enjoy them warm with a little butter or just as they are—either way, they won’t last long!
Storage Tips
✔ At Room Temperature: Store in an airtight container or loosely covered for up to 3 days. These muffins are extra moist, so be sure to keep them in a cool spot.
✔ In the Fridge: Store in an airtight container for up to 5 days. While refrigeration helps extend freshness, it may also dry the muffins out slightly—warm them up before serving for the best texture.
✔ Freezing: Freeze muffins in a single layer in an airtight bag for up to 3 months. Thaw at room temperature or warm in the microwave for a fresh-from-the-oven taste!
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Chocolate Zucchini Muffins
These chocolate zucchini muffins made with sourdough discard are a rich and chocolatey treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 muffins 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups all purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups shredded zucchini
- 3/4 cup granulated sugar
- 1/2 cup sourdough discard, 100% hydration
- 1/3 cup unsalted butter, melted and cooled slightly
- 1/3 cup sour cream
- 1/3 cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 F.
- Prepare two muffin pans by spraying with baking spray or lining with paper cups.
- In a medium sized mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- large mixing bowl, stir together the shredded zucchini, sugar, discard, melted butter, sour cream, milk, eggs, and vanilla extract.
- Stir the flour mixture and chocolate chips into the zucchini mixture until just combined. The batter will be thick, but do not over mix.
- Evenly divide the batter into the prepared muffin pans, filling each one 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, rotating the pan halfway through the baking time.
- Allow the muffins to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days.
