Sourdough Zucchini Chocolate Chip Muffins
Moist, chocolatey, and with a hint of cinnamon, these zucchini muffins use sourdough discard for extra flavor and depth.
Servings: 12 muffins
Equipment
- Muffin tin & paper liners
Ingredients
- 2 medium zucchinis grated (3 cups)
- ¾ cup sugar
- 2 ounces (½ stick) unsalted butter melted
- 2 eggs
- ¼ cup sour cream
- ½ cup sourdough discard
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- 1 cup mini chocolate chips
Instructions
- Grate zucchini and place it in a colander with several layers or cheesecloth, paper towels, or a clean dish towel. Squeeze to remove excess water.
- In a large bowl, whisk together grated zucchini, sugar, melted butter, eggs, sour cream, sourdough discard, and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to wet ingredients, folding gently until only a few streaks of flour remain. Fold in chocolate chips, just until combined.
- Optional: Let batter rest for an hour at room temperature. This gives the flour time to absorb the liquid and allows the sourdough flavor to develop slightly.
- Preheat oven to 350° F. Line a muffin pan with paper liners.
- Scoop batter into prepared muffin tins, filling all the way to the top.
- Bake until tops spring back when touched, 15-20 minutes. Allow to cool a few minutes before removing from muffin tin; finish cooling on a wire rack.
- Enjoy warm or warm temperature, split and buttered. Delicious!