Table of contents

• Ingredients for Sourdough Zucchini Muffins
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
• Make your own ingredients
• How to make zucchini muffins with sourdough discard
  • Make the batter
  • Bake the muffins
  • Variations
• Dietary Substitutions
• Storage & Freezing
• FAQ’S
• Related Recipes
• Muffin & Quick Bread Recipes
• Zucchini Recipes

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.

Basic Sourdough Starter

Check out this recipe

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.

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.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key 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 at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative 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. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

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 cup of sugar OR replace 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.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

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

Print

Sourdough Zucchini Pineapple Muffins

Course Breakfast

Cuisine American

Keyword muffins, sourdough recipes, summer recipes, zucchini recipes

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 14

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ c. brown sugar
• ½ c. sugar
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. salt
• ¼ tsp. cloves

WET INGREDIENTS

• ½ c. sourdough starter or discard
• ⅔ c. canola oil
• 2 eggs
• 1 ½ tsp. vanilla

MIX-INS

• 1 c. zucchini shredded
• ½ c. pineapple tidbits or crushed drained
• ⅓ c. buttermilk or milk

Instructions

PREP

• Preheat the oven to 375°.
• Peel and shred zucchini. Wrap in paper towel and wring out the excess moisture. Set aside.
• Drain off pineapple juice from can and place in bowl.
• In a large mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into the mixer.
• Add in wet ingredients and mix together until just combined.
• Let batter rest in bowl 15 minutes with towel over it. Scoop batter into the muffin pan.

BAKE

• Scoop batter into the muffin pan and sprinkle tops with course sanding sugar.
• Reduce oven to 350° and bake for 22-23 minutes.
• Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Related Recipes

• Old-Fashioned Zucchini Cake
• Pineapple Upside Down Cake
• Sourdough Blueberry Muffins
• Sourdough Rhubarb Muffins
• Sourdough Strawberry Banana Muffins

Muffin & Quick Bread Recipes

Zucchini Recipes

Tried this recipe? Leave a comment below!

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All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Zucchini Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Zucchini Cake
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
  • Frosting
• Homemade Ingredients
• FAQ’s
• Storage & Freezing
• Related Recipes
• More Cake Recipes

This Old-Fashioned Zucchini Cake is a super moist spice cake with fresh, garden picked zucchini, warm spices and topped with a tangy, homemade cream cheese frosting. My vintage inspiration for this zucchini recipe is from my mom. She maintains a very large garden and this time of year has a lot of zucchini to use.

Ingredients for Zucchini Cake

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.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• 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.
• 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.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• 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.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• 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.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• 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, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• 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.

Mix-Ins

• Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
• Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Frosting

• Confectioners’ sugar, also known as powdered sugar, is a finely granulated sugar mixed with cornstarch that produces a delicate texture.
• Cream cheese is cultured cream and milk with a mild, tangy flavor.

Homemade 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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

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

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 1 – 2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).

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. If not add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour into the batter.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best texture and flavor.
• Dairy: Replace the dairy with an unsweetened plant based milk such as oat, coconut or almond milk.
• Egg: To replace 1 egg, place 1 tsp. of baking soda into your batter then pour 1 T. white vinegar on top of the baking soda.

Keto (low carb, high fat)

• Flour: Swap out the white flour for almond flour or coconut flour.
• Sugar: Replace the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Dairy: Replace the dairy with unsweetened plant-based milk (almond, flax or coconut).
• Hydration: Add 1 additional egg to the batter.

Wholesome (minimally processed)

• Flour: Swap out one third to half the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or use Bob’s oat flour.
• Sugar: Replace the sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar called for in a recipe.
• Dairy: Replace the dairy with unsweetened plant-based milk (oat, coconut or almond).
• Fat: For every 1 c. of butter called for in a recipe, use 3/4 c. heart-healthy oil (extra-light olive) or 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Storage & Freezing

Baked: store in air-tight container and leave on counter up to 3 days. To freeze, cover unfrosted cake layers 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.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Zucchini Cake

This cake is a super moist spice cake with fresh, garden picked zucchini, nestled in a spice cake topped with a tangy, homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, zucchini recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups and spoons
• liquid measuring cup
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. nutmeg
• ¼ tsp. cloves

WET INGREDIENTS

• ½ c. unsalted butter
• ½ c. oil
• 1 c. brown sugar
• ½ c. sugar
• ¼ c. buttermilk
• 3 eggs
• 3 c. zucchini (grated) blotted dry
• 1 c. walnuts (chopped) optional
• 1 c. raisins
• 1 T. vanilla

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioners' sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9 x 13 pan.
• Whisk together dry ingredients in large bowl.
• Grate the fresh zucchini with a box grater and wrap in paper towel to remove moisture.

BATTER

• Place butter, brown sugar, and sugar in mixer and cream together. Beat until light and fluffy about 2-3 minutes.
• Add 1/2 the dry ingredients and 1/2 the wet ingredients.
• Continue to add the remaining dry ingredients and wet ingredients.
• Add in the zucchini, walnuts, and raisins and mix until just combined.
• Pour batter into 9 x 13 pan 2/3 full.

BAKE

• Bake at 350° for 35-37 minutes until toothpick in the center comes out clean. Allow to cool before frosting.

CREAM CHEESE FROSTING

• Cream together butter and cream cheese.
• Add in confectioners' sugar and vanilla and beat until light and fluffy.

Related Recipes

• Frosted Ginger Cream Cookies
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Carrot Cake with Pineapple
• Pumpkin Pie Cake

More Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Zucchini Cake appeared first on Vintage Baked Modern.