Sourdough Zucchini Muffins
Ridiculously easy to whip up, incredibly moist, and bursting with comforting cinnamon and allspice flavors, these muffins are a delicious way to use up sourdough discard and garden zucchini.
Equipment
- Muffin tin lined with paper liners or greased
- Large bowl
- Medium bowl
- Spatula
- Wooden spoon
- Wire rack
- toothpick for testing doneness
- Measuring Cups
- Measuring spoons
- Kitchen scale for precise measurements
- Airtight container for storage
- Plastic wrap for freezing
- freezer-safe bag for freezing
Ingredients
Main ingredients
- 200 grams zucchini, shredded and lightly squeezed about 1 ½ cups
- 180 grams all-purpose flour about 1 ⅓ cups
- 75 grams granulated sugar about ⅓ cup, heaping
- 75 grams brown sugar about ⅓ cup
- 4 grams baking powder about 1 teaspoon
- 2 grams baking soda about ½ teaspoon
- 5 grams salt about ¾ teaspoon
- 3 grams ground cinnamon about 1 teaspoon
- 1 grams allspice about ½ teaspoon
- 100 grams sourdough discard about scant ½ cup
- 50 grams liquid coconut oil or any neutral-flavored oil, about 3 Tablespoons
- 2 large eggs about 100 grams
- 75 grams Greek yogurt about scant ⅓ cup
- 40 grams milk whole or 2%, about 2 ½ Tablespoons
Instructions
- Preheat your oven to 375°F (190°C). Line or grease your muffin tin.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice.200 grams zucchini, shredded and lightly squeezed
- In a separate bowl, whisk together sourdough discard, oil, eggs, Greek yogurt, and milk until combined.200 grams zucchini, shredded and lightly squeezed
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few flour streaks are okay.200 grams zucchini, shredded and lightly squeezed
- Gently fold in the shredded zucchini.200 grams zucchini, shredded and lightly squeezed
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are adaptable! Consider adding chopped walnuts or pecans for crunch, mini chocolate chips for sweetness, or a pinch of nutmeg for extra spice. If you don't have Greek yogurt, sour cream or plain full-fat yogurt works. Any neutral oil can be substituted for coconut oil. For best texture, measure flour using the 'spoon and level' method. Shredded zucchini can be prepped the day before and stored in an airtight container.