These zucchini chocolate chip muffins are a great way to sneak some veggies and chocolate into your daily routine! Made with sourdough discard, coconut oil, and of course zucchini, these dairy-free muffins provide lots of nutrients that will give you energy for your day.
Growing up, I always looked forward to visiting my aunt’s house in Illinois. I loved that she and my uncle lived on a farm, built their own home, and had a little wooden swing in the tree that I could play on. Whenever we visited my aunt for family gatherings, she would make zucchini bread for us, which quickly became my favorite snack. Cut thick and spread with butter, that zucchini bread was absolutely delicious, and to this day I still think of my aunt whenever I make zucchini bread.
These zucchini chocolate chip muffins do not follow her exact recipe, but they still are the perfect treat when hosting family or friends. You can easily whip up a batch in the morning for breakfast or in the afternoon for an impromptu tea party. Served fresh from the oven, these chocolatey muffins are sure to satisfy you and your guests. Read on to make some for yourself!
Do you leave the skin on zucchini when making bread?
Yes, you should leave the skin on your zucchini when baking with it. Once you’ve grated the zucchini, you won’t be able to tell that the skin is still on. And after the muffins are baked, the zucchini will be so soft that you won’t notice the skin. So save yourself some time and just grate the zucchini without removing the skin.
What are the benefits of Zucchini Muffins?
Zucchini is full of nutrients and vitamins such as Vitamin A, Vitamin C, Potassium, and Manganese. Coconut oil in these muffins adds a healthy source of fat while the sourdough discard provides a prebiotic benefit to the bacteria in your gut. All in all, these muffins make a healthy breakfast or snack to keep your body happy.
Tips for making Zucchini Chocolate Chip Muffins
- When measuring out wet, sticky ingredients, such as sourdough discard or maple syrup, I’ve found it can be helpful to lightly spray the measuring cups with baking spray first. This will prevent as much of the ingredient from sticking to the measuring cup, giving you a more accurate measurement.
- If you have cupcake liners on hand, you can use them to bake your muffins in instead of baking them straight in the muffin pan.
- Use a cookie scoop to pour the muffin batter into the pan. It will make this process much easier and less messy. 🙂
- Feel free to add other mix-ins to the muffin batter. Coconut, walnuts, and cacao nibs would all make excellent additions to these muffins.
- Store these muffins in an air-tight container for up to five days. You can also freeze them in a ziplock bag for up to 3 months. Just de-thaw them in the microwave for 2-3 minutes for a quick and healthy breakfast.
Tools you will need
To make these muffins, you will need a grater, 3 bowls, a cookie scoop, and a muffin pan. If you want, you can also use muffin liners.
Ingredients you will need
These muffins have the perfect balance of healthy yet delicious ingredients:
- 1 cup flour
- 1 cup dairy-free chocolate chips (or regular if you’re not lactose intolerant)
- 2 medium zucchini
- 1/2 cup coconut oil
- 1/2 cup sourdough discard
- 1/3 cup maple syrup
- 2 eggs
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
How to make Zucchini Chocolate Chip Muffins
Preheat the oven to 350 degrees fahrenheit. If you have the convection setting on your oven, I’d recommend using it to ensure that your muffins cook evenly.
Grate the 2 medium zucchini into a bowl. Set aside.
Melt the coconut oil in the microwave on on the stove top. Add it to a bowl along with the eggs, maple syrup, sourdough discard, and vanilla. Mix together well to combine.
In a separate bowl, mix the flour, baking soda, salt, and cinnamon together. Add the dry mixture to the wet mixture and stir until just combined.
Fold in the zucchini to the batter. Once the zucchini is mixed in, add the chocolate chips and stir to combine.
Grease a muffin pan with baking spray or line the muffin pan with cupcake liners if you prefer. Use a cookie scoop to distribute the the muffin batter among the wells in the pan.
Bake for 20 minutes until the muffins are lightly golden brown and a toothpick inserted into the middle of a muffin comes out clean. Let cool for 5 minutes before removing from the muffin pan and enjoy!
Hungry for more sourdough discard recipes?
If so, make sure to check out other sourdough discard ideas at the Kitchen Counter. Here are a few other recipes you might enjoy:
- Earl Grey Shortbread Cookies with Sourdough
- Carrot Cake Sourdough Muffins
- Simple Sourdough Scones with Cinnamon
- Sourdough Chocolate Chip Cookies
Zucchini Chocolate Chip Muffins
These zucchini chocolate chip muffins are a great way to sneak some veggies and chocolate into your daily routine!
Ingredients
- 1 cup flour
- 1 cup chocolate chips
- 2 medium zucchini
- 1/2 cup coconut oil
- 1/2 cup sourdough discard
- 1/3 cup maple syrup
- 2 eggs
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees fahrenheit. If you have the convection setting on your oven, I'd recommend using it to ensure that your muffins cook evenly.
- Grate the 2 medium zucchini into a bowl. Set aside.
- Melt the coconut oil. Add it to a bowl along with the eggs, maple syrup, sourdough discard, and vanilla. Mix together well to combine.
- In a separate bowl, mix the flour, soda, salt, and cinnamon together. Add the dry mixture to the wet mixture and stir until just combined.
- Fold in the zucchini to the batter. Once the zucchini is mixed in, add the chocolate chips.
- Grease a muffin pan with baking spray. Use a cookie scoop to distribute the the muffin batter amongst the wells.
- Bake for 20 minutes until lightly golden brown and a toothpick inserted into the middle comes out clean.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 236Total Fat 14gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 640mgCarbohydrates 26gFiber 2gSugar 14gProtein 3g
Allie says
I love putting zucchini and chocolate together, and now I get to use sourdough too! I can’t wait to try these out!😁
Vs says
Can you do this without the sourdough discard?
Hannah says
Yes, you can! Just make the increase the flour to 1 1/2 cups. You may also need to add a little bit more maple syrup if the batter seems too dry.
Ashley says
I just made this, but was confused on wether to use baking soda or powder because you have both listed-soda in the ingredient list, powder in the directions. I ended up using the baking soda, but all I taste it the soda and nothing else. Is 4tsp correct??
Hannah says
I’m so sorry for the confusion! I meant to write 2 tsp of baking soda not baking powder. Thank you for letting me know.
Tiana says
How many cups of zucchini would “2 medium zucchini” come out too? Making with extra large garden zucchini.
Hannah says
It comes out to about 2 cups of shredded zucchini.