• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hint of Rosemary
  • Breakfast
    • Smoothie Bowls
    • Smoothies
  • Gut Healing Drinks
    • Coffee
  • Healthy Desserts
    • No-Bake Treats
    • Cookies
  • Shop
  • Subscribe
menu icon
go to homepage
  • Breakfast
  • Smoothies
  • Sourdough
  • Shop!
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Breakfast
    • Smoothies
    • Sourdough
    • Shop!
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • travel to Jordan cover photo Petra
      Travel to Jordan
    • Homemade cough syrup cover photo
      Natural Cough Syrup Recipe
    • Gut healthy kale salad recipe
      Gut Healthy Kale Salad
    • Gut healthy bone broth recipe photo
      Gut Healthy Bone Broth
    • Raspberry cheesecake chia seed pudding recipe cover photo
      Raspberry Cheesecake Chia Pudding
    • Lebanese Strawberry Avocado Cocktail Recipe Cover Photo
      Lebanese Smoothie with Avocado
    • Cinnamon Caramel Cream Cold Brew
    • Healthy frozen Greek yogurt bars recipe
      Frozen Greek Yogurt Bars
    • White chocolate macadamia cream cold brew recipe
      White Chocolate Macadamia Cream Cold Brew
    • Dunkin iced caramel coffee recipe
      Dunkin Iced Caramel Coffee Recipe
    • Pomegranate chicken recipe
      Persian Pomegranate Chicken Bake
    • homemade iced caramel macchiato recipe
      Iced Caramel Macchiato Recipe (Dunkin & Starbucks)
    Home » Sourdough Bread Recipes

    Sourdough Chocolate Zucchini Muffins

    Published: Aug 21, 2020 · Modified: Feb 26, 2025

    healthy banana chocolate zucchini muffins
    Jump to Recipe Print Recipe

    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 banana zucchini muffins

    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.

    healthy chocolate zucchini muffin mix with sourdough discard
    the best sourdough chocolate zucchini muffins recipe

    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.

    sourdough chocolate zucchini bread recipe

    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!

    healthy banana chocolate zucchini muffins with sourdough discard

    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.

    sourdough banana chocolate zucchini muffins

    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!

    healthy banana chocolate zucchini muffins

    Healthy Sourdough Chocolate Banana Zucchini Muffins

    These Chocolate Banana Zucchini Muffins are extra moist, naturally sweetened, and packed with gut-friendly benefits. The addition of sourdough discard makes them easier to digest while adding a light texture. Perfect for a nutrient-dense, chocolatey treat!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    cooling time 10 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 111 kcal

    Equipment

    • Mixing bowls
    • Vegetable grater
    • muffin tray
    • muffin papers

    Ingredients
      

    dry ingredients:

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

    wet ingredients:

    • 1 extra ripe banana, mashed
    • 2 tablespoon coconut oil, melted then cooled
    • ½ cup sourdough discard
    • ¼ cup milk of choice
    • ⅓ cup maple syrup or use honey
    • 1 egg vegan use flax egg
    • 1 cup shredded zucchini

    Instructions
     

    • Preheat your oven to 350 degrees Fahrenheit and line 12 muffin tins with a muffin paper. Set aside.
    • In a medium sized bowl, sift together the dry ingredients and set aside.
      1 cup whole wheat flour, ⅓ cup cacao powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
    • Mash the banana in a separate bowl.
      Add the melted and cooled coconut oil, along with the rest of the wet ingredients.
      1 extra ripe banana, mashed, 2 tablespoon coconut oil, melted then cooled, ½ cup sourdough discard, ¼ cup milk of choice, ⅓ cup maple syrup, 1 egg
    • Grate your zucchini. Add the grated zucchini to a few paper towels or towels, press the excess juice out.
      1 cup shredded zucchini
    • Form a well in the center of the dry ingredients.
      In the center add the wet mixture and grated zucchini.
      NOTE: make sure to mix it quickly, the coconut oil can start to harden up again in the cold wet ingredients and leave you with chunks of coconut oil in your batter.
    • Divide the batter evenly between the 12 muffin tins.
    • Bake in the center rack of the oven for 20-25 minutes, check at 20 minutes:
      If a toothpick inserted into the center comes out clean they are ready!
      Eat these within a few days, or store them in the freezer for up to a month.

    Notes

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1muffinCalories: 111kcalCarbohydrates: 18gProtein: 3gFat: 2.5gPotassium: 196mgFiber: 1.9gIron: 0.59mg
    Keyword bestsourdoughchocolatezucchinimuffins, easysourdoughchocolatezucchinimuffins, sourdoughchocolatebananazucchinimuffinsrecipe, sourdoughchocolatezucchinimuffins, sourdoughchocolatezucchinimuffinshealthy, sourdoughchocolatezucchinimuffinsrecipe, sourdoughdiscardchocolatezucchinimuffins, sourdoughdiscardchocolatezucchinimuffinshealthy, sourdoughdiscardchocolatezucchinimuffinsrecipe, sourdoughzucchinimuffinsrecipehealthy
    Tried this recipe?Let us know how it was!

    More The Best Sourdough Bread Recipes!

    • Sourdough focaccia bread recipe
      Sourdough Focaccia Bread!
    • almond pulp banana bread with walnuts
      Almond Pulp Banana Bread
    • beet bagels
      Sourdough Discard Beet Bagels
    • apple cinnamon oatmeal muffins
      Apple Cinnamon Oatmeal Muffins Dairy Free

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave me a comment!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dagny Michard

      September 14, 2020 at 1:18 pm

      hi, your site is very good.Following your articles.

    2. Nicole

      September 05, 2022 at 1:41 pm

      5 stars
      These are excellent! I used dark cocoa and finely shredded the zucchini to ensure my middle boy would be none the wiser... he loves them!

    3. Rosemary

      September 05, 2022 at 3:15 pm

      I'm so happy you loved them! It's always the best when the kids love them too!

    Primary Sidebar

    Rosemary Squires registered dietitian of the hint of rosemary blog

    Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

    In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

    More about me →

    Popular

    • Healthy Weight loss smoothie recipe photo
      Weight Loss Smoothie
    • Spanish iced latte recipe
      Spanish Iced Latte
    • Your complete guide to cooking Arabic food at home
      Cooking Arabic Food: The Complete Guide
    • pineapple mango strawberry peach smoothie bowl
      How to Make a Thick Smoothie Bowl
    • sourdough starter in a mason jar
      No Discard Sourdough Starter
    • homemade iced caramel macchiato recipe
      Iced Caramel Macchiato Recipe (Dunkin & Starbucks)
    • Healthy cookie dough bar recipe
      Healthy Dessert Recipes!
    • Gut healthy bone broth recipe photo
      Gut Healthy Bone Broth
    • strawberry smoothie bowl no banana thick
      Strawberry Smoothie Bowl No Banana
    • thick Mango smoothie bowl recipe photo
      Mango Smoothie Bowl No Banana
    • acai smoothie bowl without banana
      Acai Smoothie Bowl without Banana
    • Dragon-fruit-banana-smoothie-bowl-recipe
      Dragon Fruit Smoothie Bowl

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Nutrition Services

    As an Amazon Associate I earn from qualifying purchases.

    Optimized for speed with 🤍

    Copyright © 2025 THEHINTOFROSEMARY

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.