Sourdough Zucchini Muffins Recipe

The sourdough discard zucchini muffins are piled high in a bowl.

5 from 10 votes

Sourdough Zucchini Muffins Recipe

Soft, moist, and a perfect use for your leftover sourdough discard, these Sourdough Discard Zucchini Muffins are so easy to make! If you have a lot of zucchini from the garden, make muffins with it!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 331kcal

Author: Lynn Polito

Equipment

Ingredients

½ cup Butter Melted
1 ¼ cup Brown Sugar
1 teaspoon Vanilla
2 large Eggs
¾ cup Sourdough Discard
½ cup Whole Milk
2 cups All purpose flour
2 teaspoon Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
2 cups Zucchini Shredded, no need to peel
¾ cup Chopped Walnuts

Instructions

Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners. Shred the zucchini, set that aside.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Mix well.
In a large mixing bowl, add the butter and sugar. Mix well.
Add the sourdough discard, milk, eggs, and vanilla to the bowl. Mix well until all the ingredients are combined together.
Pour the dry ingredients into the bowl with the wet ingredients. Mix until all the ingredients are just combined. It's ok if there are a few lumps left in the batter.
Fold the zucchini and the walnuts into the batter. Fold 5-8 times until the ingredients are evenly distributed.
Scoop the muffin batter into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick is inserted into the center and comes out clean.

Notes

You don't have to peel the zucchini before shredding them. The peel of the zucchini is very thin, so you won't notice the peel at all.
Do not overmix the batter. Overmixing the muffin batter will lead to tough muffins. It's ok if there are a few lumps left in the batter.
Shred the zucchini as tiny as you can. You can use a cheese grater or you can use a food processor for even smaller pieces.
Rotate the muffin tin halfway through the baking process to ensure that the muffins are baked thoroughly and evenly.
You can use active sourdough starter if that is what you have on hand. Since we are mixing and then baking, the starter won't have much time to active as it would with same day sourdough bread.

Nutrition