Whether you have leftover zucchini from the garden you don’t know what to do with, or leftover sourdough starter in the fridge you don’t know what to do with – these sourdough zucchini muffins are a perfect match for those two. Using whole grains, only natural sweeteners, and sourdough, this is a healthy choice muffin you feel great about eating, and that tastes delicious!
Why use sourdough discard?
Sourdough starter is a mixture of fermented flour and water. When freshly fed and activated, it turns into an active bubbly yeast that people use to leaven breads (as opposed to using the commercial yeast from the store).
When we use sourdough starter when it has not been freshly fed, it’s referred to as discard, or unfed starter. While the discard is not used to raise our baked goods in this circumstance, it does still contribute to an amazing moist texture, adds more complex flavor, and adds added health benefits from the fermented substance that’s packed with natural bacteria.
Is there a substitute for using sourdough discard?
If you don’t have a sourdough starter but still want to try this recipe, I recommend replacing the starter for equal parts greek yogurt or sour cream. I often can use the two interchangeably and not have too big of an impact on the recipe.
New to sourdough?
If you’re new to sourdough…
I recommend checking out my book, Classic Sourdough. It’s been given 5 star reviews on Amazon, and has helped so many launch and refine their sourdough journey.
Using a recipe like sourdough zucchini muffins is such an easy, delicious way to jump into using sourdough.
tips for making sourdough zucchini muffins
This recipe is pretty straightforward, but here are a few key tips to point out that can help ensure you master the recipe.
- Pat dry the zucchini.
After you grate your zucchini, make sure you use a paper towel to pat it dry. This will absorb a lot of the excess moisture zucchini lets out, and will give you more accurate results in the recipe. (Too much moisture can change the outcome!) - Make into mini muffins!
My kids love when I make these info mini muffins. I will forever only use this mini muffin tin. It has a special nonstick technology that allows you to never spray your muffin tins! Those cute little muffins above in the picture came from that pan, and I did not spray them!! They come out incredibly clean!
This is their standard muffin tin that’s equally amazing. - Ensure your oven is hot enough.
Baking these at 375 F ensures it’s hot enough to get that strong muffin top lift we love. One super simple trick that has made my baking more consistent is using an oven thermometer. They’re inexpensive, but you can count on more accurate results. You’ll be surprised when that oven “beeps” to temperature…but then you see it’s actually not really at temperature. - For just a hint of sweetness add chocolate chips just on top.
For just a hint of sweet without adding chocolate chips to the whole recipe, we often love to add chocolate chips to the top just before baking. My kids get excited seeing that it has chocolate chips, but I don’t feel like it’s needed through out the whole batter. Mini chocolate chips are the way to go too! - Pack for lunches!
My kids aren’t huge sandwich lovers, but they love healthy muffins for lunch! Consider packing this instead! - Mess free with a cookie scoop!
My favorite hack with making muffins is using a cookie scoop to scoop the batter! This favorite 4 tbsp cookie scoop is the perfect size for standard muffin tins. When I do minis you can do a normal scoop, or just scoop up half the amount in your 4 tbsp size. Eliminates so much mess!
Storing & reheating muffins
You can keep these on the countertop airtight, or sometimes we get really fancy and I love displaying them in this cute cake stand.
They also freeze really great! Make a double batch and pop them in the freezer to easily stash in lunches or pull out for a quick breakfast!
I love popping them in the microwave for a few seconds to freshen them up.
If you loved this recipe, I’d love for you to drop a comment below the recipe! Can’t wait to heat what you’re baking up.
Happy baking!
Sourdough Zucchini Muffins
Ingredients
- 280 g overripe bananas, mashed (~2 bananas)
- 250 g grated zuchinni (~2 medium zucchini)
- 120 g (~1/2 cup) sourdough discard (unfed starter)
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 170 g (1/2 cup) honey
- 2 large eggs
- 300 g (2 1/2 cups) all purpose or whole wheat flour (I prefer doing half whole wheat, half white ap flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 6 oz mini chocolate chips (optional)
Instructions
- Preheat oven to 375℉.
- Mash the bananas and grate the zucchini. After grating the zucchini, pat the zucchini dry with a paper towel to absorb some of the excess moisture.
- In a large mixing bowl, combine the mashed bananas, grated zucchini, sourdough discard, melted butter, vanilla, and honey. Using a stand or hand mixer, mix together these ingredients until well mixed.
- Add the egg then mix gently until combined.
- Add the flour, baking soda, salt and cinnamon, and briefly mix until just combined.
- Fold in chocolate chips if desired. (Or we often just love to add the chocolate chips to the top before baking for just a small hint of extra sweetness.)
- Scoop into either a standard muffin tin or a mini muffin tin. Fill almost to the top. Bake for 16-18 minutes in a standard muffin tin or 13-14 minutes in a mini muffin tin. You can check with a toothpick to ensure they are done.
- Wait for them to cool for a few minutes in the pan before removing. Once cooled, enjoy and store airtight. Fresh for a few days and freeze well!
I made these, and they are yummy, but you don’t have where to put the butter in, so I just assumed it was with the bananas and zucchini. Thank you!
Oh thank you so much! Just corrected that right now. Glad you enjoyed then!