Having stated that I really don’t like to cook, I thought I would do another post on how I use left over sourdough starter. While I don’t enjoy cooking and spend a fair amount of time in the kitchen grumbling in a very unbecoming manner and wishing I was outside, I do like to eat and if I don’t make it I won’t eat. Also I hate to throw out that magic starter, it seems truly amazing to me that you can mix flour and water together and end up with bread (after a bit of neglect). I have a fair few zucchini plants busily producing the famed glut in the garden, so what better way to use up spare sourdough starter and too many zucchini than to turn them into chocolate.
I found the original recipe for these muffins here. I found a recipe for zucchini brownies while I was searching that looked good too.
Sourdough chocolate zucchini muffins (makes about 12)
3/4 cup honey
1/3 cup of vegetable oil (the original recipe calls for butter but I couldn’t find any)
2 eggs (or 4 bantam eggs in my case)
1 tablespoon of vanilla
a pinch of salt
1 1/3 cups of plain flour
1/3 cup cocoa
1 teaspoon baking powder
1 grated zucchini (it doesn’t matter too much whether it’s a big one or a little one)
Mix all the liquids together until the sourdough starter is combined then add the dry ingredients slowly until they are combined. Add the zucchini and mix through well. Spoon into muffin cases or a tray then pop into the oven at 180-200 degrees Celsius for about 20 minutes.
The wet ingredients
Mixing the wet ingredients together
The dry ingredients
Mixing the dry ingredients in
The daily zucchini harvest
One grated zucchini
The mix ready to bake
When you run out of muffin papers half way through…just make some from baking paper and keep on spooning
They came out OK
Even the ones in make-shift papers
I am sure this cooking thing is just a passing phase born from having so much produce in the garden, bear with me, it will be over soon.