Need a healthy morning treat after a run, mid-day snack, or post-dinner dessert? Healthy Zucchini Muffins are the perfect choice! These are made with freshly milled whole grain spelt and is a great way to incorporate your sourdough discard!
Do you still have excess zucchini? If you read my last post, you know I do and I am quite happy about it. I mean seriously folks, how you can not love zucchini when you can sneak in into just about anything including these incredible muffins that are good anytime of the day.
I am moving on to my final sourdough discard challenge recipe from Heather at Leavenly. The first time I used her recipe I made a tasty zucchini bread. The bread was a big hit but I decided to tweak the recipe a little and make them into muffins, and even more chocolatey?.
I also decided to use whole spelt flour because it’s one of my favorites. You can’t beat the flavor. To increase the chocolate flavor, I added raw cocoa powder to my batter along with these Tropical Source espresso chocolate chips. I don’t think they are currently available but any good quality one will do?.
Long story short, these treats are pure bliss. And healthy too! The addition of my sourdough discard starter adds an extra dose of microbiome that is great for our bellies! I adore baking with my sourdough discard.
I love these as a post run treat with my smoothie, but trust me, they also serve as a quick anytime snack, and even a dessert! In fact, I am having a few friends over this week for a Virtual Gathering and I am planning on serving these. I personally love this veggie dessert?!
What’s not to I love about this recipe? It contains healthy fats, they are far less sweet than most other quick breads or muffins, and has the added benefit of…you guessed it, veggies! I promise you, this is the kind of chocolate treat you can snack on anytime of the day and feel good about.
Tip…I’m known to slather one up with one of my favorite nut butters, throw on some extra Hu Chocolate Gems, and dive in. HIGHLY recommend!
Here are a couple tips I learned after making these a couple times.
- Bake the muffins in the upper third of the oven for a better rise.
- Feel free to keep your skin on for these muffins. You also don’t need to drain any water off the zucchini. You want the extra moisture in these muffins.
- Make sure not to over-mix the batter, otherwise they will be dense and tough.
- The second time I made these I let the the batter rest in the fridge for at least an hour, which really helped in getting domed muffin tops.
- Try to have your eggs at room temp. I have not tried a vegan version or a gluten free version but next time I may use gluten free flour.
Are you ready to shred some zucchini and use up some of your sourdough discard and bake up some delicious muffins?
DOUBLE CHCOLATE ZUCCHINI SOURDOUGH DISCARD MUFFINS
(adapted from Leavenly and Farmhouse Boone)
DRY INGREDIENTS:
- 2 cups Whole spelt flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 11/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
WET INGREDIENTS:
- 2⁄3 cup coconut ghee (melted)
- 1/2 cup coconut sugar
- 2 large eggs
- 2 cups grated zucchini
- 1/2 chocolate chips plus more to top muffins if desired
- 1⁄2 cup sourdough starter
- 11/2 teaspoon vanilla
DIRECTIONS:
- Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners. I used these.
- In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder, baking soda, and cinnamon.
- In a separate large bowl, whisk together melted coconut ghee and coconut sugar and then incorporate one room temperature egg at a time.
- Stir in grated zucchini, and sourdough starter.
- 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.
What is your favorite nut butter?
Do you like zucchini?
Do you have a favorite summer veggie?
How many servings of veggies do you eat a day and do you keep track?
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