Description
A moist, tender, and incredibly easy recipe for simple sourdough zucchini muffins that uses sourdough discard and fresh zucchini.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup neutral oil (avocado or vegetable)
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup sourdough discard
1 1/2 cups shredded zucchini (about 1 medium zucchini)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
Step 3: In a large bowl, beat the granulated sugar, brown sugar, oil, egg, and vanilla extract until smooth and creamy.
Step 4: Stir the sourdough discard into the wet mixture until fully incorporated.
Step 5: Gently fold in the shredded zucchini into the wet ingredients.
Step 6: Add the dry ingredients to the wet ingredients and fold gently using a spatula just until no flour streaks remain. Do not overmix.
Step 7: Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 8: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
If your sourdough discard is very thin, you may need to add an extra tablespoon of flour. Do not peel the zucchini; the skin adds color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
