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sourdough zucchini muffins

Sourdough Zucchini Muffins

These sourdough zucchini muffins are lightly sweetened and perfectly moist. They make a great breakfast or snack.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Serving Size 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)

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.