Extra Moist Zucchini Muffins with Sourdough Discard

 A delicious way to use up garden zucchini and sourdough starter—without wasting a thing!

If you're like me, summer means an explosion of zucchini from the garden or farmers market. And if you're also baking with sourdough, there's probably a jar of discard sitting in your fridge, waiting for a purpose. These extra moist zucchini muffins are the perfect solution! They're lightly spiced, naturally sweetened with coconut sugar, and get a boost of flavor and tenderness from the sourdough discard.

I made a batch using four whole zucchinis and you’d never know it—the muffins turned out fluffy, moist, and full of warm cinnamon flavor. Plus, they freeze beautifully and make a great grab-and-go breakfast or snack.

🥒 Ingredients:

  • 4 medium zucchinis (3.5–4 cups shredded and squeezed dry)

  • 3 large eggs

  • 7/8 cup oil (vegetable or melted coconut oil)

  • 1 3/4 cups coconut sugar

  • 2 tsp vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 cup sourdough discard (unfed is fine)

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 1/2 tsp cinnamon

  • 1/2 tsp nutmeg (optional)

  • 3/4 cup mini chocolate chips or chopped walnuts (optional)

👩‍🍳 Instructions:

  1. Preheat oven to 350°F. Line muffin tins or grease them well.

  2. Grate the zucchini and squeeze out most of the liquid using a clean towel or cheesecloth.

  3. In a large bowl, whisk together the eggs, oil, coconut sugar, vanilla, and sourdough discard until smooth.

  4. In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  5. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.

  6. Add in the shredded zucchini and any optional mix-ins like chocolate chips or nuts.

  7. Fill each muffin cup about 2/3 to 3/4 full.

  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

💡 Tips & Tricks:

  • Don’t skip squeezing out the zucchini—it keeps the muffins from getting soggy.

  • Coconut sugar adds a rich, caramel-like flavor, but you can sub with brown sugar if needed.

  • Want a deeper sourdough flavor? Let the batter rest in the fridge for 2–4 hours before baking.

  • These muffins freeze well! Store in a freezer bag and thaw on the counter or microwave for 20–30 seconds.

Whether you’re a sourdough baker or just looking for a way to use up garden zucchini, these muffins are a family favorite. Moist, flavorful, and easy to make—you might want to double the batch!



💬 Have you ever baked with sourdough discard before? Or have a favorite way to sneak in extra veggies? Let me know in the comments!

ZucchiniMuffins #SourdoughDiscardRecipe #MoistMuffins #ZucchiniBread #HomemadeMuffins #SummerBaking #MinistryOfMothering #CoconutSugarBaking #UseYourDiscard #MuffinRecipe #GardenToTable #SourdoughStarter #NoWasteBaking #BakingWithLove #Homeschool

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