1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.