Sourdough zucchini muffins
Sourdough zucchini muffins are super easy to make and are packed with vegetables! Because they can be made in under 40 minutes, they are perfect for a healthy breakfast or as a quick snack to take with you to school or work.
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Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 zucchini shredded
- 1/2 cup walnuts chopped
- 1 cup brown sugar
- 1/2 cup sourdough discard
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla-extract
Instructions
- Preheat your oven to 400 F (200 C) and prepare your muffin tin. I like to use store-bought muffin liners, but you van also line your tin with parchment paper.
- Add your dry ingredients to a large bowl and mix until combined.
- Next, you want to add the walnuts and grated zucchini to the flour. Stir until the zucchini is completely covered in flour to prevent them from sinking to the bottom.
- In another bowl, whisk together the wet ingredients and pour them into the flour mixture.
- Quickly mix until just combined, but make sure not to overwork the batter. It is perfectly fine if there are a few lumps or dry bits left.
- Scoop the batter into the muffin liners and bake your sourdough zucchini muffins for about 25 minutes in the center of the oven.
Notes
- This recipe will make 12 sourdough zucchini muffins.
- These muffins will keep for a few days at room temperature and up to six months in the freezer.
- Don't overwork the batter.
Servings: 12 muffins
Calories: 253kcal
