These Sourdough Zucchini Muffins are a convenient, healthy snack, and a delicious way to use up extra zucchini. They expertly sneak in extra veggies, without compromising flavor. Plus, they’re allergen-free, making them the perfect school lunch treat! If you’re looking for a delicious and nutritious snack option the whole family will love, this recipe is a must-try!
Check out more of our School Safe snack recipes here! And if you don’t already have a sourdough starter, learn how to start one easily here.
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Ingredients You Need and Why
- Zucchini – Incorporating zucchini into these muffins adds moisture to the batter, making them the perfect irresistible treat. Zucchini is also a source of essential vitamins, minerals, such as vitamin C, vitamin A, potassium, and manganese, adding nutritional value without compromising on taste.
- Sourdough starter – by incorporating sourdough and allowing the batter to ferment prior to baking, this process breaks down the gluten and phytic acid, which has been shown to improve digestibility. You’ll find a more detailed exploration of the benefits of sourdough under the FAQ section.
- Unbleached all purpose flour – Unbleached all purpose flour undergoes minimal processing compared to bleached flour, retaining more of its natural nutrients and flavor. Additionally, unbleached flour typically has a higher protein content, which contributes to better texture and structure in baked goods.
- unbleached all purpose flour
- sourdough starter
- zucchini
- eggs
- unsalted butter
- raw organic cane sugar
- vanilla
- baking soda
- baking powder
- salt
- cinnamon
See recipe card for quantities.
Instructions
Peel and finely grate 2 cups of zucchini.
Combine sourdough starter, eggs, melted butter, sugar, and vanilla. In a separate bowl combine flour, baking soda, baking powder, salt, and cinnamon.
After combining wet and dry ingredients, gently fold in grated zucchini. Spoon batter into a prepared muffin tray, filling each cup about two thirds full.
Bake for 18-20 minutes at 350°F.
Once baked, remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
Substitutions
- Maple Syrup – try swapping raw cane sugar with maple syrup instead for a lower glycemic index, and a delightful hint of natural sweetness
- Carrots – If you don’t have zucchini on hand, try it with carrots instead! Simply peel and finely grate two cups of carrots to maintain moisture and texture.
Equipment
- KitchenAid stand mixer
- Muffin tray
- Paper or silicone muffin tray liners
- Wire cooling rack
Storage
Store muffins in an airtight container in the fridge for up to 5-7 days. In the freezer, they will keep for up to 3 months when stored in an airtight container or a freezer bag.
Hot tip!
To entice even the most discerning toddlers into enjoying these muffins, peel the zucchini and grate it finely using a box grater’s fine side. This ensures that the vegetable blends seamlessly into the muffin batter, providing a deliciously disguised serving of vegetables.
FAQ
Absolutely! For these sourdough muffins, an active sourdough starter isn’t necessary; using discard is perfectly fine since the sourdough starter isn’t relied upon as a leavening agent. However, for optimal benefits from the sourdough, allow the batter to ferment in the fridge for 12 hours before baking.
Sourdough offers several health benefits due to its unique fermentation process. Fermentation breaks down gluten and phytic acid, making nutrients more bioavailable. For this reason, many people find it easier to digest than conventional bread. Sourdough bread also typically has a lower glycemic index compared to other bread types, which may support a more balanced blood sugar. Additionally, the presence of lactic acid bacteria in sourdough has been linked to improved gut health and immune function. Overall, incorporating sourdough into your diet may contribute to better digestion, blood sugar regulation, and general well-being.
No, I don’t find that these muffins have a strong sourdough flavor, even when fermented for the full 12 hours prior to baking.
Related
Looking for more School Safe snacks? Try these!
Kid-approved Sourdough Zucchini Muffins
Equipment
- KitchenAid stand mixer
- Muffin tray
- Paper or silicone muffin tray liners
- Wire cooling rack
- Food Processor optional
Ingredients
- ½ cup sourdough starter sourdough discard is fine
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup raw organic cane sugar
- 1 teaspoon vanilla extract
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups zucchini, peeled and grated
Instructions
- Preheat the oven to 350°F
- Prepare a muffin tray by lining it with either paper or silicone liners
- Peel your zucchini (this is key if you have little ones who are reluctant to eat anything green!)
- Finely grate 2 cups of zucchini, using either a box grater or food processor with a grating attachment
- Squeeze out as much excess water as possible, either by hand or by placing the grated zucchini in a mesh strainer and pressing with a wooden spoon
- To the bowl of a stand mixer, add sourdough starter, eggs, melted butter, sugar, and vanilla. With the paddle attachment, mix until well combined
- In a separate medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon until evenly mixed
- Next, gradually add the flour mixture to the wet ingredients in the stand mixer bowl, mixing on low speed until just combined. Be careful not to overmix to keep the muffins light and fluffy!
- After combining wet and dry ingredients, gently fold in the grated zucchini until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tray, filling each cup about two thirds full
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown
- Once baked, remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely at room temperature
- Serve and enjoy!
Notes
- Maple Syrup – try swapping raw cane sugar with maple syrup instead for a lower glycemic index, and a delightful hint of natural sweetness
- Carrots – If you don’t have zucchini on hand, try it with carrots instead! Simply peel and finely grate two cups of carrots to maintain moisture and texture.
- Store muffins in an airtight container in the fridge for up to 5-7 days. In the freezer, they will keep for up to 3 months when stored properly in an airtight container or freezer bag
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