Name: Sourdough Zucchini Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 24
Ingredients: 2 cups (240 g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon (5 g) fine sea salt; 2 teaspoons ground cinnamon; ½ cup (60 g) chopped walnuts (optional); 1 cup (220 g) light brown sugar; 2 large eggs; ½ cup (125 g) sourdough starter discard; 2 teaspoons (10 g) vanilla extract; ½ cup (109 g) vegetable oil; 1 ¾ cups (220 g) grated zucchini (squeeze out excess liquid)

These sourdough zucchini muffins are a delicious and healthy way to start your day. They’re perfect for breakfast or as a snack, and they’re made with cinnamon and fresh zucchini. So if you’re looking for a tasty and nutritious muffin recipe, give these a try!

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Sourdough Zucchini Muffins

Yield: 24

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

These sourdough zucchini muffins are lightly sweetened and perfectly moist. They make a great breakfast or snack.

Ingredients

2 cups (240 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon (5 g) fine sea salt
2 teaspoons ground cinnamon
½ cup (60 g) chopped walnuts (optional)
1 cup (220 g) light brown sugar
2 large eggs
½ cup (125 g) sourdough starter discard
2 teaspoons (10 g) vanilla extract
½ cup (109 g) vegetable oil
1 ¾ cups (220 g) grated zucchini (squeeze out excess liquid)

Instructions

1. Preheat oven to 350°F (176°C) and lightly grease a muffin tin or use liners.

2. Grate the zucchini using the large holes of a cheese grater. Place it in a colander and squeeze out excess moisture. Leave the zucchini in the colander while you mix the remaining ingredients.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and chopped walnuts (optional). Set aside.

4. In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil with a spatula until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the grated zucchini.

5. Pour the batter into muffin tins and bake for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the muffins cool for 10-15 minutes before transferring them to a cooling rack.

Notes

To store: Allow the muffins to cool completely. Cover and store leftover muffins at room temperature for up to 1-2 days or in the refrigerator for up to 7 days.
To freeze: Put muffins in an airtight container and put in the freezer. Freeze up to 3 months.
To thaw: Allow to thaw overnight in the refrigerator and bring to room temperature before serving.