Kid-approved Sourdough Zucchini Muffins
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!
Servings: 12 muffins
Equipment
- KitchenAid stand mixer
- Muffin tray
- Paper or silicone muffin tray liners
- Wire cooling rack
- Food Processor optional
Ingredients
- 1/2 cup sourdough starter sourdough discard is fine
- 2 large eggs
- 1/2 cup unsalted butter
- 3/4 cup raw organic cane sugar
- 1 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp 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
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.
- 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