Sourdough Zucchini Chocolate Chip Muffins

These Sourdough Zucchini Chocolate Chip Muffins are exactly the kind of bake that feels indulgent and nourishing all at once. They’re homey, flavorful, and perfect for moments when you’re craving something sweet. Plus, they’re quick and so easy to make on a whim. 

If you’re baking sourdough bread regularly, it’s essential to have a handful of sourdough discard recipes in your back pocket. I absolutely hate tossing my sourdough discard – it pains me to waste so much flavor! These moist, chocolatey muffins are a perfect way to use up that discard and your abundant garden zucchini at the same time.

No zucchini? Try these Sourdough Discard Banana Chocolate Chip Muffins!

Why you’ll love these sourdough muffins

• Sneaky veggie sweetness. Shredded zucchini adds moisture and nutrition without overpowering the flavor.
• Chocolate in every bite. Mini chocolate chips leave little gooey pockets of chocolate throughout each muffin.
• Tangy depth. Sourdough discard adds subtle flavor, moisture, and a tender crumb.
• Quick & no-fuss. No mixers or special ingredients needed, these can be whipped up in as little as 30 minutes from start to finish.
• Perfect for spring and summer. Ideal for using fresh zucchini when it’s abundant.
• Puts sourdough discard to use. A delicious way to make use of your sourdough discard!

How to make sourdough zucchini muffins

This is a quick overview of how to make these muffins. For full details and ingredients measurements, scroll down to the recipe card toward the bottom of this post.

1. Mix. Stir together wet ingredients in one bowl and dry ingredients in another. Then fold the two together gently. Lastly, fold in the chocolate chips. 
2. Rest. Allow batter to rest one hour to develop flavor and allow the flour to absorb liquids. This step is optional.
3. Bake. Scoop into lined muffin tin, bake 15-20 minutes at 350° F.

Top tips for success

Squeeze the zucchini. Zucchini contains a lot of water. You’ll want to squeeze the zucchini in a dish towel or cheesecloth to remove excess liquid before using. You don’t need to go crazy here – just one or two little squeezes so it’s not dripping wet.

Combine gently. Overmixing leads to dense muffins. You want to fold the dry ingredients in just until no flour streaks remain. 

Use fresh-ish discard. Newer, fresher discard keeps the flavor balanced and not too tangy while contributing moisture. Alternatively, you could use an older discard if you love that tang!

Rest the batter. Letting the batter sit for an hour at room temperature before baking allows the flour starches to absorb more moisture and gives the gluten time to relax. This makes the batter thick and flavorful, resulting in tender muffins with tall domes.

Fill the cups. Aim to fill muffin cups nearly to the top for beautiful bakery-style domes.

Variations & substitutions

Add orange zest. A little orange zest adds a citrusy lift that complements the chocolate beautifully.

Use a different chocolate add-in. Instead of mini chips, you could use dark or milk chocolate chips or chop up a bar of your favorite chocolate. You could also add cacao nibs for a slightly more bitter chocolatey crunch.

Add nuts. Fold in chopped walnuts or pecans (try ½ cup) for an added texture layer.

Sour cream substitute: You can also use plain whole milk yogurt in place of the sour cream.

How to store muffins

At room temperature: Keep in an airtight container for up to 4 days.

Freeze for later: Wrap individually in plastic wrap (tight!) and store in a freezer bag. Thaw at room temperature before serving.

To refresh: A quick reheat revives that fresh-from-the-oven warmth. I slice them in half and pop them in a 350° oven for a few minutes. Warming them on low in a covered sauté pan works too!

If you’re looking for more sourdough recipes, be sure to try my Sourdough Focaccia with Edible Flowers, Rosemary Sea Salt Sourdough, or Sourdough Caprese Focaccia. Or try Fudgy Sourdough Brownies if you want something sweet!