Potato Flake Sourdough Chocolate Zucchini Muffins
These Potato Flake Sourdough Chocolate Zucchini Muffins are soft, moist, and full of rich chocolate flavor.
Equipment
- Medium mixing bowl – for combining the dry ingredients
- Large mixing bowl – for mixing wet ingredients and combining the batter
- Hand mixer – or a whisk (hand mixer makes it easier to blend sugar and oil)
- Measuring cups & spoons – for accurate measurements
- Box grater – to shred the zucchini finely
- Sifter or fine-mesh strainer – for sifting salt, baking soda, and baking powder into the batter
- ¼ cup cookie scoop or measuring cup – for portioning batter evenly into muffin cups
- Muffin pan – standard size, 12-cup
- Parchment baking cups, paper liners, or cooking spray – to prevent sticking
- Wire cooling rack – to cool muffins evenly after baking
Ingredients
Fermented Batter:
- ⅓ cup yogurt 82 g (sour cream can be substituted for a richer flavor)
- 2 cups spelt flour 250 g (AP flour, bread flour, or whole wheat flour can be used in place of spelt)
- 1 cup coconut sugar 200 g (can also use brown sugar or white sugar)
- 2 large eggs
- ⅓ cup coconut oil 75 g (vegetable oil, olive oil, avocado oil, or melted butter also work)
- ⅓ cup potato flake starter 81 g (active or discard)
- ½ cup cocoa powder 50 g
After Fermentation:
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder these leavening agents work together for a fluffy crumb
- 2 tsp vanilla or vanilla extract
- 2 cups finely shredded zucchini grated on a box grater, do not drain
- 1 cup chocolate chips semi-sweet, milk, or dark
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the spelt flour and cocoa powder until there are no streaks of cocoa left. This helps the cocoa disperse evenly and prevents dry pockets in your batter.
- Mix Wet Ingredients: In a separate large mixing bowl, use a hand mixer to combine the melted coconut oil and coconut sugar (or white sugar) until smooth. Add the room-temperature eggs and whisk again until well incorporated.
- Tip: If your eggs are cold, place them in a bowl of warm water for 5–10 minutes before cracking them. This prevents the coconut oil from solidifying.
- Add Yogurt: While whisking constantly, add in the yogurt gradually. This helps prevent the cold yogurt from causing the coconut oil to clump.
- Add Starter: Mix in your potato flake starter (active or discard) until fully blended into the wet ingredients.
- Combine Wet and Dry: Add the flour-cocoa mixture to the wet mixture. Mix until just combined—over-mixing can make the muffins dense.
- Ferment the Batter: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 8 hours to ferment. This step can add flavor and improve texture. If you need to bake right away, skip the fermentation and move on to the next step.
- Prepare Oven & Pans: Preheat the oven to 400°F. Line a muffin pan with parchment baking cups, paper liners, or lightly grease each cup with oil or butter to prevent sticking.
- Add Leavening: Sift the salt, baking soda, and baking powder directly over the batter to break up any clumps. Use the hand mixer on low speed to mix them in evenly.
- Grate Zucchini: Finely grate the zucchini using a box grater or food processor. There’s no need to peel it—the skin adds color and nutrients. Do not drain the zucchini; the extra moisture helps keep the muffins soft.
- Add Zucchini & Chocolate Chips: Mix the grated zucchini into the batter until evenly distributed. Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for topping.
- Fill Muffin Cups: Use a ¼-cup scoop to portion the batter evenly into the prepared muffin pan. If desired, sprinkle a few extra chocolate chips on top of each muffin.
- Bake in Two Stages: Place the pan in the oven and bake for 5–6 minutes at 400°F—this initial high heat helps create tall, domed tops. Without opening the oven door, reduce the temperature to 350°F and continue baking for another 13–15 minutes.
- Check Doneness: Insert a cake tester or thin knife into the center of a muffin. If it comes out clean or with just a few moist crumbs (but no wet batter), they’re done.
- Remove muffins from the pan and place them on a wire cooling rack. Let them cool completely before storing to prevent condensation and sogginess.
Notes
Oven placement matters: Bake muffins in the upper half of your oven. The extra heat helps them rise taller and form those desirable bakery-style domes.
Shredding zucchini: Wash, trim, and shred zucchini using a box grater or food processor. No need to peel or drain—the extra moisture contributes to a soft, tender crumb.
Mix gently: Stir the batter only until the dry ingredients are just incorporated. Over-mixing can develop gluten, resulting in dense or tough muffins.
Chill for better rise: If you have time, let the batter rest in the fridge for about an hour before baking. Cold batter holds air better, giving taller, evenly domed muffins.
Adjust temperature mid-bake: Start at 400°F to help the muffins rise, then lower to 350°F once the tops have domed. This ensures they bake evenly without over-browning.
Egg temperature: If eggs are cold, bring them to room temperature by placing them in warm water for 5–10 minutes. This prevents the coconut oil from clumping and helps the batter mix smoothly.
Check doneness carefully: Insert a toothpick or cake tester into the center. A few moist crumbs are fine, but avoid over-baking to keep muffins tender.
Chocolate chip tip: Fold chocolate chips in gently to prevent them from sinking to the bottom. Reserve a few to sprinkle on top for a pretty finish and extra melty pockets.
Cooling matters: Let muffins cool in the pan for 5 minutes and then move to a wire rack rather than continuing in the pan. This prevents condensation from forming, keeping the bottoms from getting soggy.