Sourdough Chocolate Zucchini Muffins (Courgette Muffins)
Rich, fudgy sourdough discard chocolate muffins packed with hidden courgette and melty chocolate chips. They taste entirely of chocolate, and not remotely of vegetables.
Equipment
- 12 paper muffin cases (or grease the tin well)
Ingredients
- 220 g courgette (zucchini), coarsely grated
- 200 g plain flour (all-purpose flour)
- 50 g unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 175 g light brown sugar
- 2 eggs large
- 110 g neutral oil, like vegetable or sunflower oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 120 g sourdough discard, 100% hydration
- 60 g milk
- 150 g dark or semi-sweet chocolate chips, plus a small handful extra for the tops
Instructions
- Preheat the oven to 200°C (400°F). Line a 12-hole muffin tin with paper cases or grease it well.
- Using a box grater, coarsely grate the courgette, place it in the centre of a clean tea towel, gather the corners and twist over the sink to squeeze out the excess moisture. Squeeze properly, the discard and milk bring all the moisture this batter needs. Set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Sifting matters here, cocoa powder is a champion clumper.
- In a separate large mixing bowl, beat the sugar and eggs with an electric hand mixer for approximately 2 minutes, until the mixture turns pale and creamy.
- Add the oil, vanilla, sourdough discard and milk, and beat for another 30 seconds.
- Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined (a few dry streaks are fine at this point).
- Add the grated courgette and chocolate chips, and fold gently until no dry pockets remain. Do not overmix, cocoa batters turn tough even faster than plain ones.
- Divide the batter evenly between the 12 holes (roughly 95g per hole if you're weighing). Press the extra chocolate chips onto the tops so every muffin looks as chocolatey as it tastes.
- Bake for 24-26 minutes, until risen and a skewer inserted into the centre comes out clean. Streaks of melted chocolate on the skewer are fine, streaks of wet batter are not.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Best eaten slightly warm, while the chips are still molten
Notes
1. The bicarbonate of soda reacts with the acidity in the discard, giving extra lift and a deeper colour. Don't skip it, this batter is heavier than my other sourdough courgette muffin recipes.
2. Store airtight at room temperature for 3 days, or freeze for up to 3 months. A 15-second blast in the microwave brings the chips back to melty.
3. Irresistible variations we tested:
- flaky sea salt topping
- 1 teaspoon espresso powder in the batter
- chocolate orange (zest rubbed into sugar)
- Black Forest (swap a third of chips for dried sour cherries and add cream cheese swirl core)
Nutrition
Calories: 306kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 28mgSodium: 233mgPotassium: 274mgFiber: 3gSugar: 19gVitamin A: 146IUVitamin C: 6mgCalcium: 81mgIron: 3mg
Tried this recipe?Let us know how it was!