Sourdough Zucchini Bread Muffins

Preheat oven to 425F and prepare a 12-muffin pan with muffin liners.
Using a cheese grater or shredder, shred the zucchini. Set aside (no need to blot).
235 grams shredded zucchini
In a medium, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cardamom. Set aside.
210 grams all-purpose flour, 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
In a separate mixing bowl, whisk together your sourdough discard, oil, sugars, eggs and vanilla extract.
100 grams sourdough discard, 110 grams vegetable oil, 100 grams granulated sugar, 73 grams packed light or dark brown sugar, 2 large eggs, 2 teaspoons pure 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. Do not open the oven during the temperature change.