Sourdough Chocolate Zucchini Mini Muffins 🧁🍫🥒

Wholesome, fudgy, and irresistibly poppable!

If you’ve ever wondered what to do with that extra sourdough discard, let me introduce you to your new favorite market treat: sourdough discard chocolate zucchini mini muffins. These little bites are rich with cocoa, studded with melty chocolate chips, and secretly packed with fresh zucchini. They’re soft, moist, and just the right size for snacking, gifting, or selling by the dozen.

Whether you’re baking for a crowd or stocking your stand with something sweet and wholesome, this recipe is a winner. Plus, it’s a great way to use up discard without the tang overpowering the flavor—just enough to add depth and tenderness.

🌿 Ingredients for Sourdough Chocolate Zucchini Mini Muffins

Yields 48–60 mini muffins

• 100g sourdough discard (scant ½ cup)

• 40g unsalted butter, melted (about 3 Tbsp)

• 40g coconut oil (about 3 Tbsp)

• 200g granulated sugar (about 1 cup)

• 1 large egg (50g)

• 80g shaken buttermilk (or 40g greek yogurt + 40g milk, blended)

• 8g vanilla extract (about 2 tsp)

• 125g all-purpose flour (about 1 cup)

• 40g cocoa powder (about ½ cup)

• 5g baking powder (1 tsp)

• 5g baking soda (1 tsp)

• 6g salt (1 tsp)

• 180g zucchini, finely shredded (about 1⅓ cups, not drained)

• 120g mini semi-sweet chocolate chips (about ¾ cup)

  

🥣 Instructions

1. Preheat oven to 375ºF and line your mini muffin tins with parchment or paper liners. No liners? A light spray of baking oil works too.

2. In a small bowl, whisk together the sourdough discard, melted butter, coconut oil, and sugar until smooth. Add the egg, buttermilk, and vanilla, and whisk again until fully combined.

3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

4. Wash and trim the zucchini, then shred it finely using a box grater. No need to drain—those juices help keep the muffins moist.

5. Pour the wet mixture into the dry ingredients and stir gently until partially combined. Add the shredded zucchini and chocolate chips, and stir just until no dry streaks remain. Don’t overmix!

6. Scoop batter into muffin wells (I love my nonstick silicone mini muffin tins!), filling nearly to the top. You should get 48–60 mini muffins depending on your scoop size.

7. Bake for 12–14 minutes, or until the tops spring back when lightly pressed.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

   
   

🍫 Tips & Variations

• Swap mini chips for chopped dark chocolate for a rustic look.

• Add a pinch of cinnamon or espresso powder to deepen the cocoa flavor.

• These freeze beautifully—just cool completely and store in airtight bags.