These Sourdough Discard Zucchini Muffins are a quick and easy way to use up your sourdough discard as well as any extra zucchinis from your garden!
Our garden produced so many wonderful zucchinis this year. My kids loved these zucchini muffins and they’re so easy to make too. If you need more zucchini recipes then be sure to also check out this old fashioned zucchini bread, crockpot chicken cacciatore, and sourdough zucchini fritters.
I also have quite a few sourdough and sourdough discard recipes if you need some more inspiration. Some of my favorite sourdough discard recipes are these sourdough discard oatmeal cookies and this sourdough discard coffee cake.
💭 Why you’ll love this recipe
These muffins are a great way to use up your sourdough discard or any extra zucchini from your garden.
🥄 Ingredients needed
For these muffins, you will need:
- Sourdough discard: If you are new to sourdough baking then be sure to check out my guide on how to make sourdough starter with blueberries.
- Baking soda and baking powder
- Vegetable oil: Or other neutral oil like safflower oil.
- Vanilla extract
- Sour cream: Or Greek yogurt.
- Shredded zucchini: Be sure to dab your shredded zucchini with a paper towel before adding it to the recipe.
You can add chocolate chips or nuts (walnuts or pecans), if you like.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees and lining a muffin tin with liners or non-stick spray.
In a large bowl combine all of the ingredients except for the shredded zucchini. Mix until well combined.
Stir in the shredded zucchini and mix again until combined.
Pour into a lined or greased muffin tin. Bake for 18 to 23 minutes or until a toothpick comes out clean from the middle.
- Be sure to blot your zucchini with a paper towel after shredding.
🥡 How to store leftovers
Store any leftover muffins in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can freeze these muffins. I recommend doing a double layer of aluminum foil around them. Defrost to room temperature when ready to eat.
You can use sourdough discard straight from the fridge. There is no need to bring it to room temperature first.
No, there is no need to peel it. Shred the skin with the rest of the zucchini.
Other sourdough recipes:
If you tried these Sourdough Discard Zucchini Muffins or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sourdough Discard Zucchini Muffins
- 1 ¾ cup all purpose flour
- ½ cup sourdough discard
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ⅓ cup vegetable oil or other neutral oil
- 1 large egg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup shredded zucchini blotted with paper towels
- Begin by preheating your oven to 350 degrees and lining a muffin tin with liners or non-stick spray.
- In a large bowl combine all of the ingredients except for the shredded zucchini. Mix until well combined.1 ¾ cup all purpose flour, ½ cup sourdough discard, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 cup sugar, ⅓ cup vegetable oil, 1 large egg, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, ½ cup sour cream
- Stir in the shredded zucchini and mix again until combined. Be sure you have blotted the excess water before adding.1 cup shredded zucchini
- Pour into a lined or greased muffin tin. Bake for 18 to 23 minutes or until a toothpick comes out clean from the middle.