Sourdough Zucchini Muffins
These sourdough zucchini muffins are incredibly soft and moist, with the perfect amount of sweetness and just a touch of spice.
Drowning in all that zucchini from your summer garden? You’re not alone! As much as I look forward to growing the bounty that summer brings, zucchini and other summer squash varieties are so productive I can hardly keep up with using them all in the kitchen.
This sourdough zucchini muffin recipe is a sweet way to use up some of that zucchini. You’ll use a full two cups of grated zucchini for a dozen muffins. These muffins are also great to freeze as snacks. Make a few batches and freeze some for later!
Find more muffin recipes at Quail Creek Homestead:
- Sourdough Carrot Muffins
- Rich and Moist Banana Muffins
- Sourdough Cranberry Orange Muffins
- Sourdough Oat Nut Muffins
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What You Will Need
Stand mixer, or handheld electric mixer
Box grater, for grating zucchini
Ingredients
- Butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Allspice
- Zucchini, grated
- Sourdough discard
How to Make Sourdough Zucchini Muffins
Prepare a 12-cup muffin pan by greasing or lining with cupcake liners. Preheat the oven to 350 degrees. In a medium mixing bowl, stir together dry ingredients – flour, baking soda, cinnamon, salt and allspice.
In a stand mixer fitted with paddle attachment, cream the butter on medium high speed until light and fluffy, 2-3 minutes. Add brown sugar and granulated sugar and mix on medium speed for another 2 minutes.
Add eggs one at a time, mixing well after each, then add vanilla extract.
Add the dry ingredients to the butter mixture one half at a time, mixing well after each addition. Scrape down the sides of the bowl and paddle as necessary. Stir in the grated zucchini, mix well, then add the sourdough discard. Mix until just combined. Use a rubber spatula to finish folding in the discard if necessary.
Scoop batter evenly into muffin pan. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool in the pan for 10 minutes or so, then remove them and place on a wire rack to cool completely. Store the muffins in an airtight container at room temperature, or freeze for longer storage.
Sourdough Zucchini Muffins
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy20
minutes20
minutes12
muffinsThese sourdough zucchini muffins are incredibly soft and moist, with the perfect amount of sweetness and just a touch of spice.
Ingredients
1/2 cup butter, softened (113 grams)
1/2 cup packed brown sugar (115 grams)
1/4 cup granulated sugar (50 grams)
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour (188 grams)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp allspice
2 cups grated zucchini (220 grams)
1/2 cup sourdough discard (160 grams)
Directions
- Prepare a 12-cup muffin pan by greasing or lining with cupcake liners. Preheat the oven to 350 degrees.
- In a medium mixing bowl, stir together dry ingredients – flour, baking soda, cinnamon, salt and allspice.
- In a stand mixer fitted with paddle attachment, cream the butter on medium high speed until light and fluffy, 2-3 minutes. Add brown sugar and granulated sugar and mix on medium speed for another 2 minutes.
- Add eggs one at a time, mixing well after each, then add vanilla extract.
- Add the dry ingredients to the butter mixture one half at a time, mixing well after each addition. Scrape down the sides of the bowl and paddle as necessary.
- Stir in the grated zucchini, mix well, then add the sourdough discard. Mix until just combined. Use a rubber spatula to finish folding in the discard if necessary.
- Scoop batter evenly into muffin pan. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in the pan for 10 minutes or so, then remove them and place on a wire rack to cool completely.
Notes
- Store the muffins in an airtight container at room temperature, or freeze for longer storage.
