Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil or melted coconut oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sourdough discard
1 1/2 cups grated zucchini (lightly squeezed)
1 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 or grease with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
Step 3: In a separate bowl, whisk the eggs, then add the oil, sugar, vanilla, and sourdough discard. Stir in the grated zucchini.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
Step 5: Fold in the chocolate chips.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Ensure you don’t over-squeeze the zucchini; the moisture is necessary for the cocoa powder to hydrate properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 31mg
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