Sourdough Discard Zucchini Muffins

Sourdough zucchini muffin on a white background.

5 from 2 votes

Sourdough Discard Zucchini Muffins

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!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 222kcal

Author: Audrey Wood

Cost: $10

Ingredients

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

Instructions

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

To freeze - Wrap a double layer of aluminum foil around them and then freeze. Defrost to room temperature when ready to eat.

Nutrition