Name: Sourdough Zucchini Muffins
Cook time: 15 min
Total time: 25 min
Ingredients: All-purpose flour: 1¾ cups (220g); Baking powder: 1 teaspoon; Baking soda: ½ teaspoon; Salt: ½ teaspoon; Ground cinnamon: 1 teaspoon; Ground nutmeg: ¼ teaspoon; Sourdough discard: ½ cup (120g), unfed and straight from the fridge is fine!; Eggs: 2 large; Vegetable oil: ½ cup (120ml)—or swap for melted coconut oil for a touch of extra flavor.; Granulated sugar: ½ cup (100g); Brown sugar: ½ cup (100g)—adds richness and a bit of molasses flavor.; Vanilla extract: 1 teaspoon; Grated zucchini: 1 cup (about 1 medium zucchini), squeezed to remove excess moisture.

Ingredients for sourdough zucchini muffins prepared for baking.

If you think muffins are just boring, sweet snacks, let me stop you right there. Sourdough zucchini muffins are here to shake things up. With just the right touch of tang from your sourdough starter and the moistness you crave in any good muffin, this recipe hits on every tastebud. Plus, if you’ve ever found yourself with an overachieving zucchini harvest (hello, summer gardeners!) or a sourdough discard overflow situation, these muffins are the genius solution to prevent food waste and whip up something insanely delicious.

I get it—zucchini in a baked good sounds like something your great-aunt would bring to brunch and pass off as “just something healthy!” But trust me, these muffins are more than that. They’re sweet, savory, hearty, and full of character. Plus, they’re one heck of a way to sneak vegetables into your diet without anyone batting an eye—especially if you add chocolate chips. Yes, you absolutely should. 😏

🥒 Why Sourdough Meets Zucchini for Muffins?

First off, combining sourdough and zucchini isn’t just a Pinterest-worthy experiment in frugality. The tangy flavor from sourdough discard does something magical with the subtle sweetness of zucchini. And I will die on this hill: the natural moisture from the grated zucchini means you’ll forever avoid the heartbreak of dry muffins (seriously, is there anything worse?).

While these muffins may be quick to whip up, there’s real depth to the flavors. The sourdough starter works as a flavor booster, while the zucchini acts as a textural hero. Add a pinch of cinnamon, nutmeg, and those optional-but-not-really-optional chocolate chips, and you’ve got yourself a small miracle in muffin form.

Let’s Talk Ingredients: What You’ll Need

Here’s what you’ll need to make your zucchini sourdough muffins. Spoiler: nothing exotic, just wholesome, pantry staples.

Dry Ingredients

All-purpose flour: 1¾ cups (220g)
Baking powder: 1 teaspoon
Baking soda: ½ teaspoon
Salt: ½ teaspoon
Ground cinnamon: 1 teaspoon
Ground nutmeg: ¼ teaspoon

Wet Ingredients

Sourdough discard: ½ cup (120g), unfed and straight from the fridge is fine!
Eggs: 2 large
Vegetable oil: ½ cup (120ml)—or swap for melted coconut oil for a touch of extra flavor.
Granulated sugar: ½ cup (100g)
Brown sugar: ½ cup (100g)—adds richness and a bit of molasses flavor.
Vanilla extract: 1 teaspoon

The Star of the Show

Grated zucchini: 1 cup (about 1 medium zucchini), squeezed to remove excess moisture. (If you don’t know how to do this, don’t stress—check out How Do You Get Moisture Out of Zucchini for Bread? for every trick in the book!)

Optional, but Why Wouldn’t You?

Chocolate chips or chunks: ½ cup (because why not?).
Chopped walnuts or pecans: ⅓ cup for extra crunch.

👩‍🍳 Sourdough Zucchini Muffins in a Few Simple Steps

No complicated procedures, no wild techniques—just straightforward baking to keep your mornings stress-free.

Preheat Like a Pro.

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease the tin if you’re skipping the liners.

Dry Meets Spices.

In a medium bowl, combine your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Use a whisk to make sure everything’s evenly mixed—nobody wants an unexpected pocket of salt or spices.

Whisk Those Wet Ingredients.

Grab a large mixing bowl and whisk together the sourdough discard, eggs, vegetable oil, sugars, and vanilla extract until smooth and glossy. It’ll look runnier than most muffin batters, and that’s totally okay.

Zucchini Goes In.

Fold your grated (and squeezed!) zucchini into the wet mixture. It’ll feel a bit chunky but trust me, that zucchini is what keeps these muffins moist and flavorful.

The Big Combine.

Gradually add the dry ingredients to the wet mixture, stirring just until mixed. You don’t want to overdo it—a lumpy batter is perfect. If you’re adding chocolate chips or nuts, fold them in now. Pro tip: save a few chocolate chips to sprinkle on top of each muffin for those bakery-level aesthetics.

Scoop and Bake.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool (If You Can Wait).

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. These are best served warm, but honestly, good luck waiting that long.

🧁 Want to Customize? Here’s How.

Go savory! Skip the chocolate chips and cinnamon. Instead, add a pinch of black pepper and some grated Parmesan or sharp cheddar for a savory snack muffin.
Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free blend.
Swap sweeteners: Use coconut sugar or maple syrup for a more natural sweetness.

🔍 Sourdough Zucchini Muffin FAQs

Q: Can I skip squeezing the zucchini?

I mean, you can…but then don’t come crying to me when your muffins collapse into a soggy heap. Seriously, squeezing out the moisture is key. Need more tips? Check out How Do You Get Moisture Out of Zucchini for Bread?.

Q: What’s the deal with sourdough discard?

Sourdough discard is that leftover, unfed part of your sourdough starter. It contains wild yeast and bacteria that give baked goods a tangy kick. If you’re one of those people who hates wasting anything (hello, we’re friends now), this recipe is for you.

Q: Can I make these into mini muffins?

Of course! Just reduce the baking time to about 12–15 minutes. Keep an eye on those little guys—they bake fast.

🥣 Kitchen Tools You’ll Need

A box grater to shred your zucchini. Bonus points if you don’t nick your fingers while you’re at it.
Measuring cups/spoons to nail those perfect ratios.
Two mixing bowls (don’t try to make everything in one—you know better than that).
A whisk and spatula (because no one enjoys hand-cramping mixing).
A 12-cup muffin tin and liners. No excuses: muffins need to be pretty too.

🥕 Why You’ll Love These Muffins Forever (or at Least Until They’re Gone):

Moist AF: No dry muffins here.
Kid-approved: Even veggie-haters won’t know zucchini is hiding in there.
Perfectly portable: Pack these for road trips, busy mornings, or honestly, just to munch in front of the TV like the star you are.

🍫 Nutrition (Per Muffin)

This is baking, not kale—live a little.

Calories: ~210
Carbs: ~30g
Protein: ~4g
Fat: ~9g

✨ Final Crumb

Freshly baked sourdough zucchini muffins cooling on a rack.

So, what’s stopping you? Sourdough zucchini muffins are the perfect storm of tangy, sweet, and seriously satisfying. They’re what muffins are meant to be—mess-proof, irresistible, and just indulgent enough to feel like a treat without the guilt.

Whether you’re a sourdough veteran or a newbie to the world of discard recipes, this is a must-try. Need more guidance on baking techniques? Check out this comprehensive guide to sourdough baking from King Arthur Baking. Seriously, make a batch this week. Your family, friends, coworkers, or just your snack-loving self will thank you. Go bake them. Now. Seriously.