These sourdough zucchini muffins are a delicious way to put that discard to good use. This easy recipe is irresistibly spiced, moist, and has the health benefits of the abundance of zucchini lying around.

Growing zucchini is great, but man oh man, does it provide an abundance of harvest! Eventually, you will be giving away extra zucchini to anyone who will take them and still have some that need something done with them. This great recipe is perfect for all that fresh zucchini. We can never have enough zucchini recipes or sourdough discard recipes, am I right?! Even better when we can mix the two!

Tips For Making This Recipe:

This recipe calls for leftover starter, but if you want to use active sourdough starter, it can be used. For a more tangy flavor, use sourdough discard that hasn’t been fed in a day, or allow to long ferment. For a less tangy flavor, use an active sourdough starter.
Throw some delicious optional ingredients into these sourdough zucchini muffins. Things like chocolate chips or dried fruit would be great.
Double or even triple this recipe and freeze the extra. They are great to pull out of the freezer for a quick breakfast or snack on the go, which is perfect for a busy mom!
For easier digestion, long ferment this recipe.
Don’t feel like muffins? Make this into a delicious bread by baking for 50-60 minutes or use mini loaf pans and bake for 35-40 minutes.

Ingredients for Sourdough Zucchini Muffins

Wet Ingredients

1/2 cup butter, melted
2 cups brown sugar (feel free to do less if desired)
2 cups zucchini, shredded
1 tsp vanilla extract
2 eggs
1/2 cup sourdough discard

Dry Ingredients

2 cups all purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

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Tools To Make This Easier

Food Processor or Box Grater
Stand Mixer
Silicone Muffin Liners
Ice Cream Scoop

How to Make Sourdough Zucchini Muffins

Preheat oven to 350 degrees F.

In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt in a bowl.

sourdough discard zucchini muffin dry ingredients in glass bowl

In bowl of stand mixer or large mixing bowl, mix melted butter and brown sugar for a few minutes or until light and fluffy.

brown sugar and melted butter in mixing bowl

Add in shredded zucchini, vanilla, eggs, and leftover sourdough discard.

Gently fold dry ingredients into zucchini mixture. Do NOT over mix.

Fill muffin liners up with batter and place in muffin tin. An ice cream scoop is a great way to get the batter in.

Bake for 20-25 minutes or until a toothpick comes out clean.

Afterwards, allow to cool on a cooling rack before eating.

How to store Sourdough Zucchini Muffins:

For best results, store in an airtight container for up to 2-3 days. You can also freeze for up to 3 months.

Print This Recipe:

Yield: 24

Sourdough Zucchini Muffins