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Sourdough Zucchini Muffins

Sourdough Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sourdough discard
  • 1 ½ cups grated zucchini

Method
 

  1. Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  2. In a separate bowl, whisk oil, sugar, eggs, vanilla, and sourdough discard until smooth, about 1 minute.
  3. Stir the squeezed-dry zucchini into the wet mixture, then add the dry ingredients and fold gently until just combined, about 20 strokes.
  4. Divide batter among the muffin cups and bake 18 to 22 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Squeeze the zucchini until no liquid drips out, or the muffins will sink in the center and turn gummy. If you use discard straight from the fridge, the batter may be a little thicker, which actually helps the muffins rise. The flavor deepens overnight, so they’re even better on day two.