Sourdough Zucchini Bread Muffins
These extra moist sourdough zucchini muffins are packed full of delicious fresh zucchini, sourdough discard, and cozy spices.
Ingredients
- 1 ¾ cups all-purpose flour 210g
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅓ cup sourdough discard 100g
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar 100g
- ⅓ cup packed light or dark brown sugar 67g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups shredded zucchini
Instructions
- Preheat oven to 425F and prepare a 12-muffin pan with muffin liners.
- Using a cheese grater or shredder, shred two zucchini until you have 1 ¾ cups of shredded zucchini. Set aside (no need to blot).
- In a medium, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cardamom. Set aside.
- In a separate mixing bowl, whisk together your sourdough discard, oil, sugars, eggs and vanilla extract.
- Add the dry ingredients to the bowl of wet ingredients and stir until fully combined.
- Stir in the shredded zucchini and whatever add-ins you like.
- Evenly distribute the batter in the 12-muffin pan. Place in the oven and bake at 425F for 5 minutes, then turn the temperature down to 350F and bake for another 15 minutes or until the tops of the muffins are round and set.
Notes
- Optional: 1 cup semi-sweet chocolate chips (or chopped walnuts)
- Optional: Sprinkle extra sugar on top
- Storage: Store at room temp for up to 3 days and in the fridge for up to 7 days. Freeze for up to 6 months.
- If you don't have cardamom and/or nutmeg feel free to omit them and stick with cinnamon or replace them with another cozy spice such as pumpkin pie or chai spice mixes.