One Bowl Sourdough Zucchini Muffins
Easy one-bowl sourdough zucchini muffins combine sourdough starter discard, shredded zucchini, and warm cinnamon for a simple muffin that melts in your mouth. One bowl, one hour, and you’ve got a delicious reason to keep your sourdough starter alive.
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Sourdough Discard
Sourdough discard is a by-product of your sourdough starter, so don’t throw it away! Instead, use it in delicious Sourdough Discard Recipes where it adds moisture and amazing sourdough flavor. I use 100% hydration sourdough discard in discard recipes.
Use older, more tangy discard in savory recipes like Easy Sourdough Discard Bread and younger, fresh discard in sweeter recipes like these Brown Butter Chocolate Chip Cookies.
Have loads of extra zucchini? Me too!
This easy recipe makes delicious muffins that everyone loves. Plus, it’s crazy easy. One bowl, zero kneading, and your sourdough starter transforms shredded zucchini into a sweet treat in just under an hour.
The shredded zucchini releases moisture as it bakes and almost disappears to create a soft, tender crumb. Stirring sourdough discard into the batter creates a subtle complex flavor that helps cut through the sweetness and is a useful way to use it rather than throwing it out.
After just one bite, both kids and adults won’t be able to resist grabbing another muffin. I love to make a double batch, half to enjoy fresh from the oven and half to stash away in the freezer for a quick snack or easy breakfast on the go.
More Zucchini Recipes
Why You’ll Love Sourdough Discard Zucchini Muffins
- One-bowl Ease – Skip the mixer and use one bowl to mix up these muffins. Mixing until just combined keeps you from overmixing the batter and keeps the gluten development to a minimum. The result? Tender, delicious sourdough muffins!
- Sourdough goodness – These muffins make good use of leftover sourdough starter discard instead of throwing it out. The tangy sourdough discard brings natural acidity to the muffin batter that reacts with baking soda to create lift without relying on baking powder alone.
- Zucchini – Adding grated zucchini is a delicious way to add moisture, but also additional nutrients and fiber to muffins for a healthier, tender muffin.
Tools You’ll Need
- Large mixing bowl
- Box grater
- Standard muffin tin – A 12-cup tin. I prefer a light-colored aluminum pan. A dark muffin pan makes the muffins bake quicker so be sure to check on the muffins a few minutes before the baking time is up.
- Paper liners – Muffin liners prevent sticking and make cleanup instant. Silicone liners are reusable and create a slightly crisper edge. Paper liners are classic and peel away cleaner when the muffins are still warm.
- Kitchen scale (optional but recommended) – Measuring flour by weight eliminates the biggest variable in baking. If you don’t have one, spoon flour into your measuring cup and level it off. Never scoop directly from the bag.
- Scoop – Makes filling the muffin liners quick and easy.
- Cooling rack
Ingredients
- Sourdough Starter – This recipe is formulated as a way to use up sourdough discard, but you can also use active sourdough starter. Active starter contains more air, so be sure to measure by weight, and not volume. I like to use fresh discard that’s been fed within the past 7 days for the best flavor. Old discard has a sharp, tangy flavor that can be unpleasant to eat.
- Fresh Zucchini – Use medium-sized summer zucchini with thin skins. Giant zucchini have woody seeds and watery flesh that throw off moisture ratios. Grate it on the large holes of a box grater and pack it into the measuring cup without squeezing out the liquid. That moisture is what keeps these muffins soft for days.
- Flour – All-purpose flour gives these muffins a light and tender texture.
- Sugars – Sweetens and tenderizes.
- Eggs – Bind everything together and add richness. Room-temperature eggs blend more easily into the batter. If your eggs are cold, place them in a bowl of warm water for five minutes before using.
- Unsalted butter – The fat in butter keeps these muffins tender because it coats flour proteins and limits gluten development.
- Vanilla Extract – Rounds out the sweetness and adds warmth. I recommend pure extract or homemade, but not imitation.
- Cinnamon – The backbone of the spice profile.
- Baking Soda and Baking Powder – These chemical leaveners react with the acidity in the sourdough starter to create lift.
- Salt – Adds flavor to baked goods.
- Optional Add-Ins – Chocolate chips, chopped walnuts, or a handful of dried cranberries all work. Fold them in at the very end and keep the total add-ins under 1 cup, or the batter won’t support the weight.
One Bowl Sourdough Zucchini Muffin Instructions
Prep
Preheat your oven to 425°F/218°C. Grease a muffin tin or line with paper liners.
Grate your zucchini on the large holes of a box grater; set it aside.
Mix
In a large mixing bowl, whisk together the sourdough starter, eggs, melted butter, sugar, brown sugar, and vanilla extract until smooth. Fold in the shredded zucchini.
Add the flour, cinnamon, baking soda, and salt directly on top of the wet ingredients. Gently stir the dry ingredients to blend together before incorporating into the wet ingredients.
Optional – Sift the dry ingredients. Measure the flour, salt, baking soda and powder, and cinnamon into a fine mesh strainer set over the mixing bowl and sift. This additional step breaks up any lumps, but also helps incorporates together as they’re sifted into the bowl.
Bake
Divide the muffin batter between the muffins, filling to the tops of the muffin liners. Allow the muffins to rest for 5 minutes before baking.
Reduce the oven temperature to 400°F/204°C and bake for 13-14 minutes.
The muffins are done when the tops are golden, spring back lightly when touched, and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove the muffins from the pan and place on a wire rack to cool.
Helpful Tips for Sourdough Discard Zucchini Muffins
- Don’t overmix the batter – Stirring activates gluten, and gluten makes muffins dense and chewy instead of tender. Fold just until the flour disappears. A few lumps are fine.
- Use room-temperature ingredients – Cold eggs and cold starter don’t emulsify properly, which can lead to uneven texture. Let them warm to room temperature before using.
- Accurate measuring matters – Baking is a science and relies on exact measurements. Using a kitchen scale means consistent ingredient amounts so your bakes are reliable. Scooping flour directly from the bag compacts it and gives you up to 25 percent more than you need.
- Let the batter rest before baking – This time gives the leaveners a chance to work for a taller muffin.
Pairing Suggestions
These are the kind of muffins that fit everywhere, from a Tuesday morning to a Sunday potluck. They’re so quick and easy, anytime is a good time to make them.
- Breakfast – Serve them warm with salted butter and a strong cup of coffee. The salty butter, sweet crumb, and bitter coffee creates the perfect balance. Having a hearty brunch? Pair the sweet muffins with scrambled eggs and crispy bacon for an unbeatable savory-sweet contrast.
- Snacks – Enjoy with a mug of spiced chai. The warm spices in chai echo the cinnamon in the muffins.
- Dessert – Zucchini muffins make a simple, not overly sweet treat for dessert. Want to kick it up a notch? Serve with a scoop of vanilla ice cream, smear of cream cheese frosting, or whipped honey butter.
Storage Tips
Proper storage keeps these muffins soft and flavorful for days.
- Room Temperature – Allow muffins to cool to room temperature before placing in an airtight container. Store at room temperature for up to four days.
- Freezer – These muffins freeze beautifully. Let the muffins cool completely before placing them in a freezer-safe bag, squeezing out as much air as possible before sealing. Label with the name and date and place into the freezer for up to 3 months.
Variations of Sourdough Zucchini Muffins
- Chocolate Chips – Toss 1 cup of semi-sweet or dark chocolate chips into the dry ingredients and mix. The chocolate melts slightly and creates pockets of gooey richness. Use mini chips if you want chocolate in every bite.
- Nuts – Add ½ cup of chopped walnuts or pecans to the batter. Toast the nuts first in a dry skillet for three minutes to wake up their oils and deepen the flavor.
- Whole Wheat – Replace up to half the all-purpose flour with whole wheat flour for a heartier crumb. Don’t go beyond half or the texture gets too dense.
FAQs About Zucchini Sourdough Muffins
Should you Peel Zucchini For Muffins?
Peeling zucchini or not to is purely up to personal preference. I like to leave it on because it doesn’t affect the final baked product and any added nutritional value the skins hold.
What Makes Zucchini Muffins Moist?
Similar to banana, carrots or apples, zucchini is largely water, and so when its added to baked goods, that moisture is imparted into the baked good.
Does Zucchini Need to be Drained Before Baking?
Unless the recipe calls for it, the zucchini usually doesn’t need to be drained before adding into the recipe.
Can I Use Frozen Zucchini in Sourdough Zucchini Muffins?
Yes, let the frozen shredded zucchini thaw and mix into the recipe as stated. Do not drain any of the liquid released from the zucchini.
I’d love to hear from you! If you made this One Bowl Sourdough Zucchini Muffins recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
One Bowl Sourdough Zucchini Muffins
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Equipment
- kitchen scale
- muffin pan
- paper muffin liners optional
- large mixing bowl
- box grater
Ingredients
Wet Ingredients
- 60 g plain yogurt ¼ cup
- 113 g unsalted butter ½ cup/ 1 stick, melted
- 62 g sourdough discard ¼ cup
- 100 g sugar ½ cup
- 50 g brown sugar ¼ cup
- 2 large eggs
- 1 tsp vanilla extract
- 225 g shredded zucchini 1½ cups
Dry Ingredients
- 219 g all-purpose flour 1¾ cups
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Instructions
Prep
- Preheat your oven to 425°F/218°Cand line a 12-cup muffin tin with paper liners.
- Grate your zucchini on the large holes of a box grater; set it aside. Leave the skin on for color and nutrients.
Mix
- In a large mixing bowl, whisk together the sourdough starter, yogurt, eggs, melted butter, brown sugar, sugar, and vanilla extract until smooth. Fold in the shredded zucchini. Use broad, sweeping motions to distribute it evenly. 62 g sourdough discard, 60 g plain yogurt, 2 large eggs, 113 g unsalted butter, 50 g brown sugar, 100 g sugar, 1 tsp vanilla extract, and 225 g shredded zucchini
- Add the flour, cinnamon, baking soda, baking powder, and salt directly on top of the wet ingredients. Use a rubber spatula to gently fold everything together. Stop mixing the moment you no longer see dry flour streaks. The batter will look thick and slightly lumpy.219 g all-purpose flour, ¼ tsp baking soda, ¾ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt
Bake
- Divide the batter evenly among the muffin cups, filling each cup to the top of the liners. Allow the muffins to rest for 5 minutes before baking.
- Reduce the oven temperature to 400°F/204°C and bake for 13- 14 minutes.
- The muffins are done when the tops are golden, spring back lightly when touched, and a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the muffins from the pan and place on a wire rack to cool.