Go Back

Zucchini Sourdough Muffins

Healthy and delicious! These Zucchini Sourdough Muffins are sweet and cinnamon-y, with the added vitamins from zucchini and the added flavor of sourdough discard.
Print Recipe
Sourdough Zucchini Muffin on plate
Prep Time:20 minutes
Cook Time:20 minutes

Ingredients

  • 1 cup butter
  • 2 1/4 cups sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 1/2 cup sourdough discard
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 2 cups grated zucchini

Instructions

  • Preheat oven to 375 degrees.
  • Cream butter and sugar for 2-3 minutes.
  • Add eggs and vanilla. Beat on med/high for another 2 minutes.
  • Add in sourdough discard and blend just until combined.
  • Add flour, salt, baking powder, baking soda, and cinnamon and blend just until all flour in incorporated.
  • Fold in grated zucchini.
  • Divide into prepared muffin pan (muffin cups or buttered pan). I like to use a cookie scoop.
  • Bake for 18-20 minutes or until toothpick comes out clean.
Servings: 18