Sourdough Chocolate Zucchini Muffins

Looking for a gut-friendly, nutrient-packed, and naturally sweetened treat? These Sourdough Discard Chocolate Banana Zucchini Muffins are the perfect blend of rich chocolate flavor, natural sweetness, and gut-boosting benefits.

Made with whole wheat flour, cacao powder, ripe banana, shredded zucchini, and fermented sourdough discard, these muffins are not only light, fluffy, and moist but also packed with prebiotics and fiber to support digestion.

Using sourdough discard in baked goods is a great way to reduce food waste while making your muffins easier to digest and more nutritious. The natural fermentation helps break down gluten and phytic acid, making the nutrients in whole wheat flour more bioavailable. Plus, the combination of banana and zucchini ensures the perfect level of moisture—no dry muffins here!

Whether you enjoy these muffins as a breakfast on the go, a healthy snack, or a chocolatey dessert, they’re a delicious way to nourish your gut while satisfying your sweet tooth.

Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

SOURDOUGH CHOCOLATE ZUCCHINI MUFFIN INGREDIENTS

• 1 cup whole wheat flour
• ⅓ cup cacao powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup sourdough discard
• 2 tablespoons coconut oil
• 1 extra ripe banana
• ⅓ cup maple syrup (or honey)
• 1 egg (or 1 flax egg for egg free)
• ¼ cup milk of choice (unsweetened)
• 1 cup shredded zucchini (excess moisture squeezed out)

GUT HEALTHY BENEFITS OF CHOCOLATE ZUCCHINI MUFFINS WITH SOURDOUGH DISCARD

These Chocolate Zucchini Muffins with Sourdough Discard are more than just a delicious treat—they’re packed with gut-friendly ingredients that nourish digestion and support a healthy microbiome. Here’s how each component contributes to your gut health:

• Sourdough Discard – Prebiotic & Digestive Friendly
  Sourdough discard contains beneficial organic acids and prebiotics that feed good gut bacteria. The natural fermentation process helps break down gluten and phytic acid, making nutrients in the flour more absorbable and the muffins easier to digest.
• Zucchini – Fiber-Rich & Hydrating
  Zucchini is a great source of soluble and insoluble fiber, which supports regular digestion and helps good bacteria thrive in your gut. Its high water content also helps keep the digestive system hydrated.
• Banana – Prebiotic Power
  Bananas contain resistant starch and pectin, which act as prebiotics to fuel beneficial gut bacteria. They also help soothe digestion and promote a balanced microbiome.
• Whole Wheat Flour – Gut-Boosting Fiber
  Whole wheat flour is rich in dietary fiber, which supports healthy digestion by feeding gut bacteria and promoting regular bowel movements. The fiber also helps regulate blood sugar levels for sustained energy.
• Cacao Powder – Rich in Polyphenols
  Cacao powder is loaded with polyphenols, powerful antioxidants that support gut health by encouraging the growth of beneficial bacteria while reducing inflammation.

HOW TO MAKE CHOCOLATE BANANA ZUCCHINI MUFFINS WITH YOUR SOURDOUGH DISCARD!

These muffins are so easy to make and you're whole family will love them! Plus they make the house smell incredible. 🙂

Start by preheating your oven to 350 degrees Fahrenheit. Line 12 muffin tins with muffin papers and set aside.

STEP 1: SIFT DRY INGREDIENTS

Grab a medium sized mixing bowl and sift together the dry ingredients.

Dry Ingredients:

• 1 cup whole wheat flour
• ⅓ cup cacao powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt

STEP 2: MIX WET INGREDIENTS

Wet Ingredients:

• 1 extra ripe banana, mashed
• 2 tablespoons coconut oil, melted and cooled
• ½ cup sourdough discard
• ⅓ cup maple syrup (or honey)
• 1 egg (or 1 flax egg for vegan)
• ¼ cup vanilla soy milk (unsweetened)
• 1 cup shredded zucchini, excess moisture squeezed out

In a separate bowl, mash the banana.

Add the 2 tablespoons melted and cooled (not hot) coconut oil, ½ cup sourdough discard, ⅓ cup maple syrup, 1 egg, and ¼ cup milk to the mashed bananas, whisk to completely combine.

Next, grate the zucchini. You can use either the larger hole side of the grater or the smaller. The zucchini cooks down really well in the muffins so either one works fine. Add the grated zucchini to a towel and press out all the juice. You want to make sure to completely press out the juice or you will end up with wet heavy batter that doesn't rise as well.

STEP 3: MIX WET INTO DRY AND BAKE!

Finally, form a well in the middle of the dry ingredients. In the center of the well, add the grated zucchini, and the wet ingredients. Mix to completely combine.

Scoop your batter evenly between the 12 muffin cups and they are ready to bake!

Bake your muffins for 20-25 minutes or until a toothpick comes out clean.

WANT TO MAKE A LOAF BREAD INSTEAD?

If you would rather make a loaf of bread, you can easily turn this sourdough discard chocolate zucchini muffin recipe into a bread loaf recipe! Simply make the batter, and then instead of dividing them into muffin tins, you can pour it right into a parchment paper lined bread loaf pan.

The sourdough discard chocolate zucchini bread does take longer to bake so set your timer to 45 minutes. If the toothpick comes out clean, it is ready. If it still has batter stuck to it, add an extra 5 minutes to your timer as needed.

HOW TO STORE SOURDOUGH CHOCOLATE BANANA ZUCCHINI MUFFINS:

The muffins or the bread don't last long on the counter. If you're not going to eat them within the first 3 days, I would suggest to store half right after they have cooled off from the oven. They freeze really well! So you can thaw one out and enjoy it gradually!

FAQ's

1. Can I make these muffins without sourdough discard?
Yes! If you don’t have sourdough discard, you can replace it with ¼ cup additional mashed banana or yogurt. However, using sourdough discard enhances the muffins’ texture, flavor, and gut health benefits.

2. Do I need to squeeze the moisture out of the zucchini?
Yes, for the best texture, gently squeeze out excess moisture from the shredded zucchini before adding it to the batter. This helps prevent the muffins from becoming too dense or soggy.

3. Can I use a different type of flour?
Absolutely! You can substitute white wheat flour, spelt flour, or a 1:1 gluten-free flour blend for the whole wheat flour. Keep in mind that the texture may vary slightly depending on the flour used.

4. Can I make these muffins vegan?
Yes! Simply swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) and make sure to use a plant-based sweetener like maple syrup instead of honey.

More Healthy Homemade Muffin Recipes you're going to love!

• Sourdough Discard Banana Muffins
• Sourdough Discard Banana Oatmeal Muffins
• Sourdough Discard Chocolate Chip Banana Muffins
• Sourdough Discard Chocolate Banana Muffins
• Sourdough Discard Nutella Banana Muffins
• Sourdough Discard Blueberry Muffins
• Sourdough Discard Strawberry Banana Muffins
• Sourdough Discard Lemon Poppy Seed Muffins
• Healthy Pumpkin Chocolate Chip Muffins
• Apple Cinnamon Oatmeal Muffins
• Banana Almond Pulp Muffins

If you try this Sourdough Discard Chocolate Zucchini Muffin Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!