Ingredients
1 cup sourdough discard (unfed)
1/2 cup neutral oil (avocado or vegetable)
1 large egg
3/4 cup granulated sugar
1 tsp vanilla extract
1.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1.5 tsp ground cinnamon
1.5 cups grated zucchini (not squeezed dry)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
Step 3: In a large bowl, whisk the sourdough discard, oil, egg, sugar, and vanilla until smooth and emulsified.
Step 4: Gradually add the dry ingredients to the wet ingredients. Stir with a spatula until just combined, taking care not to overmix.
Step 5: Gently fold in the grated zucchini until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not over-squeeze the zucchini; the moisture is essential for the texture. You can add 1/2 cup of chocolate chips or walnuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: simple sourdough zucchini muffins, sourdough discard recipe, zucchini muffins, sourdough breakfast, healthy zucchini recipe
