Sourdough Zucchini Muffins

Name: Sourdough Zucchini Bread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 210 grams all-purpose flour (1 3/4 cups); 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 100 grams sourdough discard (1/3 cup); 110 grams vegetable oil (1/2 cup); 100 grams granulated sugar (1/2 cup); 73 grams packed light or dark brown sugar (73g or 100g (1/2 cup) for sweeter muffins); 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 235 grams shredded zucchini (1 3/4 cups)

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These sourdough zucchini muffins are packed full of fresh shredded zucchini, tangy sourdough discard, and a cozy blend of cinnamon, nutmeg, and cardamom. The fresh zucchini and oil keep them unbelievably moist and tender, so they hold up beautifully whether you grab one for breakfast, an afternoon snack, or dress them up with chocolate chips and a streusel topping for an almost-dessert. They're the kind of muffin I always have an excuse to bake.

If you love sneaking vegetables into your baking, this recipe was inspired by my double chocolate zucchini bread — and if you want even more ways to use up a garden glut, my spiced zucchini snack cake is a must-try.

Hand holding a sourdough zucchini muffin.

Quick Look: Sourdough Zucchini Muffins

⏱️ Ready In: 35 minutes

🔥 Bake Time: 20 minutes (5 min at 425°F, then 15 min at 350°F)

🍽️ Makes: 12 muffins

✨ Calories: 232 per muffin

🥄 Main Ingredients: All-purpose flour, sourdough discard, shredded zucchini, oil, brown + cane sugar, cozy spices

🌿 Dietary Info: Vegetarian and naturally dairy-free (uses oil instead of butter)

💛 Why You'll Love It: Extra-moist, lightly spiced, and the easiest way to use up sourdough discard and summer zucchini in one bowl

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Why You'll Love This Recipe

Incredibly moist and tender. Fresh shredded zucchini plus oil means these muffins stay soft for days — no dry, crumbly bites here.
A perfect sourdough discard recipe. Instead of tossing your discard, you'll stir it right into the batter for a subtle tang and a little extra rise. If you love this trick, you'll also want my sourdough discard blueberry muffins.
Cozy, warming spices. Cinnamon, nutmeg, and cardamom give these muffins a flavor that feels like fall even in the middle of zucchini season.
Endlessly customizable. Keep them simple for breakfast or fold in chocolate chips, walnuts, or a streusel topping to turn them into a treat — much like my sourdough chocolate chip muffins.
One bowl for wet, one for dry. No mixer, no fuss, and they come together in about 15 minutes of hands-on time.

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Quick Look: Sourdough Zucchini Muffins
Why You'll Love This Recipe
Ingredients
Easy Substitutions & Variations
Instructions
Expert Tips
What Makes This Recipe Special?
FAQ
Sourdough Zucchini Muffins Troubleshooting Guide
Storage
Other Sourdough Muffins to Consider
Sourdough Zucchini Bread Muffins

Ingredients

All-purpose flour — the structure of the muffin; spoon and level it (or better yet, weigh it) so you don't pack in too much.
Baking powder and baking soda — the lift that gives you those nicely domed tops.
Salt — balances the sweetness and sharpens all the cozy spices.
Ground cinnamon, nutmeg, and cardamom — the warm, aromatic backbone of these muffins. The cardamom is the same spice that makes my Finnish pulla braided cardamom bread so fragrant.
Sourdough discard — adds a gentle tang and is a great way to use up unfed starter, just like in my sourdough discard banana bread muffins.
Vegetable oil — keeps these muffins moist and tender, and makes them naturally dairy-free.
Cane sugar and brown sugar — cane sugar sweetens while brown sugar adds moisture and a touch of caramel depth.
Eggs — bind everything together; bring them to room temperature for the smoothest batter.
Pure vanilla extract — rounds out the spices with warmth.
Zucchini (shredded) — the star! No need to peel or blot; the moisture is exactly what you want.

See recipe card for quantities.

Easy Substitutions & Variations

Dairy-free milk — this recipe is already dairy-free, but if you adapt it to add milk, use a high-fat non-dairy option like full-fat Oatly oat milk for the best texture.
Oil swap — melted coconut oil or any mild-flavored oil works in place of vegetable oil.
Spice swaps — no nutmeg or cardamom? Stick with cinnamon alone, or swap in pumpkin pie spice or chai spice for a different cozy twist.
Streusel topping — mix ½ cup flour, ½ cup sugar, and 4 tablespoons melted butter until crumbly, then pile it on before baking. See my lemon curd muffins for an example of how a streusel-topped muffin looks.
Kid-friendly — fold in 1 cup of chocolate chips.
Nutty — add 1 cup of chopped walnuts for extra texture and crunch.
Chocolate lovers — if you're really craving chocolate and zucchini together, my fudgy zucchini brownies are the indulgent route.

Instructions

The wet ingredients for sourdough discard zucchini muffins in a ceramic mixing bowl with a plant in the background.

Step 1: Mix wet and dry separately. In one bowl, whisk together your sourdough discard, oil, both sugars, eggs, and vanilla (pictured). In another bowl, combine the flour, baking powder, baking soda, salt, and spices.

The batter for sourdough discard zucchini muffins in a ceramic mixing bowl with a plant in the background.

Step 2: Combine. Add the dry ingredients to the wet ingredients and stir just until combined — don't overmix.

Step 3: Fold in the zucchini. Stir in your shredded zucchini and any add-ins you like, such as chocolate chips or walnuts.

The batter for sourdough discard zucchini muffins in a 12-muffin pan before baking.

Step 4: Portion and bake. Evenly divide the batter into a 12-muffin pan. Each liner should be nearly full.

Bake at 425°F for 5 minutes, then turn the temperature down to 350°F for another 15 minutes, until the tops are domed and set.

Hint: Room-temperature ingredients make for the most consistent batter!

Expert Tips

Weigh your ingredients. A kitchen scale is the single best upgrade for consistent muffins — especially for the flour, where a heavy hand with the measuring cup can dry them out.
Don't blot the zucchini. That moisture is doing the work of keeping these muffins tender, so leave it in.
Start hot, then lower the heat. The initial blast at 425°F sets a tall, domed top before the muffins finish baking gently at 350°F.
Don't overmix. Stir the batter just until you no longer see dry flour. Overmixing develops gluten and gives you tough, tunneled muffins.
Use active or discard starter. Unfed discard straight from the fridge works perfectly here — no need to feed it first.

What Makes This Recipe Special?

Most zucchini muffin recipes are good, but adding sourdough discard takes these to another level. The discard contributes a subtle tang that balances the sweetness and deepens the flavor, all while putting your leftover starter to good use instead of the trash. Paired with the warm cardamom and nutmeg, these taste a little more interesting and a little more grown-up than your average muffin.

They're also genuinely versatile. Left plain, they're a wholesome breakfast or lunchbox snack. Add chocolate chips and a sprinkle of sugar on top and they edge into dessert territory. If you're building out a whole repertoire of discard bakes, these slot right in next to my sourdough apple muffins and sourdough lemon muffins for a muffin in every season.

Hand holding a sourdough zucchini muffin that has been ripped in half, showing the inside of the muffins.

FAQ

Are these dairy-free sourdough zucchini muffins?

Yes! This recipe is naturally dairy-free because it uses oil instead of butter. Just double-check any add-ins, like chocolate chips, for dairy.

Do I need to peel or blot the zucchini for zucchini muffins?

Nope. Leave the skin on and skip the blotting — the extra moisture is what keeps these muffins so tender.

Can I use frozen zucchini?

You can, but thaw it first and drain off only the excess liquid that pools (don't wring it completely dry). Frozen zucchini releases more water than fresh.

Do I have to feed my sourdough starter before baking?

No. Unfed discard works great here, so you can use it straight from the fridge.

Sourdough Zucchini Muffins Troubleshooting Guide

Problem	Cause	Fix
Muffins turned out dense	Batter was overmixed	Stir only until the flour disappears; a few lumps are fine
Tops didn't dome	Oven not hot enough at the start	Be sure to start at a full 425°F before lowering to 350°F
Muffins are gummy in the center	Too much moisture or underbaked	Don't wring out fresh zucchini, but drain thawed frozen zucchini; bake until tops are set
Muffins stuck to the liners	Pulled them out too soon	Let them cool a few minutes so the liners release cleanly
Bland flavor	Spices were old or under-measured	Use fresh spices and don't skip the salt, which makes everything pop

Storage

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 7 days.
Freezer: Freeze for up to 6 months. Thaw in the fridge to prevent soggy muffins.

Other Sourdough Muffins to Consider

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