Sourdough Chocolate Chip-Zucchini Muffins

Based on recipe found here.

Ingredients

• 1 1⁄2 c. whole wheat flour
• 3 T.  cocoa powder
• 1⁄2 t. salt
• 1 1/2 t. baking powder
• 1 t. baking soda
• 1⁄3 c. coconut oil (melted)
• 3⁄4 c. sugar
• 2 large eggs
• 2 c.  zucchini
• Zest from 1 large orange
• 2 T. orange juice
• 1 c. sourdough starter
• 1⁄2 c. chocolate chip (Feel free to add more.)
• 1/2 c. chopped pecans

Instructions

1. Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda.
3. In a  bowl of a stand mixer, beat together melted coconut oil and sugar.  Beat well (1-2 minutes.)  Add eggs, one at a time, beating well after each.
4. Mix in grated zucchini, orange zest, orange juice, and sourdough starter.
5. Gradually add dry ingredients to the wet ingredients and mix until just combined.  Stir in chocolate chips and pecans.
6. Scoop batter into the prepared muffin tin. 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) or until a cake tester comes out clean.

Yield:   This recipe made twelve large muffins and one medium ramekin “cake.”