Sourdough Chocolate Zucchini Muffins Recipes

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SOURDOUGH CHOCOLATE ZUCCHINI MUFFINS



Sourdough Chocolate Zucchini Muffins image

Double chocolate zucchini muffins made with sourdough starter are a delightful and delicious treat.

Categories     Sourdough

Time 1h35m

Number Of Ingredients 14

1 1⁄2 cups spelt flour
3 tbsp cocoa powder
1⁄2 tsp salt
1 and 1/2 tsp baking powder
1 tsp baking soda
1⁄3 cup coconut oil (melted)
3⁄4 cup coconut sugar
2 large eggs
1 1⁄2 cups (150g) zucchini
Zest from 1 large orange
2 tbsp orange juice
1⁄2 cup sourdough starter
1⁄4 cup buttermilk
1⁄2 cup (heaping) chocolate chip (plus extra to top the muf ins if desired)

Steps:

  • Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners. In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda. In a separate large bowl, whisk together melted coconut oil and coconut sugar and then incorporate one room temperature egg at a time. Stir in grated zucchini, orange zest, orange juice, sourdough starter, and buttermilk. Gradually add dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips. Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional. Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips. Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350, and continue to bake for 13-15 minutes (total approx bake time is 20 minutes). Test muffins with a cake tester or knife. Allow to cool.

Nutrition Facts : Calories 215 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 252 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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