Sourdough Zucchini Muffins

Sourdough zucchini muffins are made with fresh, garden zucchini, tangy sourdough discard and a hint of warm spices. These muffins bake up light and tender from the addition of moist zucchini and tangy pineapple, but are not overly sweet. They’re perfect for a Summer brunch or a delicious way to use up zucchini picked fresh from the garden.

Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy sourdough muffins are a wholesome way to bring tangy flavor into an otherwise classic zucchini muffin. This recipe can easily be converted into a quick bread loaf too.

Ingredients for Sourdough Zucchini Muffins

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Wet Ingredients

• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.

Mix-Ins

• Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.
• Pineapple when canned, is sold as chunks, slices, crushed, or tidbits and be packed in its own juice, light or heavy syrup.

Make your own ingredients

• Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
• Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

How to make zucchini muffins with sourdough discard

Make the batter

• If using frozen zucchini, do not thaw the fruit before adding to the dough, as it may release liquid and can stain the batter.
• Be sure to blot the zucchini with paper towel to absorb the excess moisture.
• To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.

Bake the muffins

• Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
• To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.

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Variations

• Nuts: Add 1/2 to 3/4 c. chopped nuts like pecans or walnuts.
• Chocolate Chips: Add up to 1 c. of semi-sweet chocolate chips to add flavor and texture.
• Omit the pineapple: You can leave out the pineapple, just add an additional 1/2 c. of zucchini.

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Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

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Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter:You can make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’S

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