Cooking After Class: Sourdough Zucchini Muffins

These Sourdough Zucchini Muffins are a quick and tasty way to use up your sourdough discard for the week. My kids enjoy them for breakfast or grab them for a quick snack after school. They do prefer them with chocolate chips so those are a regular addition for us.

If you don’t yet have any Sourdough Starter, follow the directions here to make your own. We have Sourdough Saturdays at our house so once a week, we make a new sourdough recipe. Sometimes we even have enough sourdough to make two recipes…bonus!

When it comes time to shred zucchini, I use my food processor. In the summer, I get a plethora of zucchini from our garden. While we eat most of it fresh, there is still some leftover. I shred the leftovers and freeze them in Ziploc bags. When it’s time to make muffins, I just thaw a bag and I’m ready to go.

You may notice that the bananas I used were frozen as well. Before bananas go bad, I slice and freeze them. They are the perfect addition to smoothies and can be thawed to be added to breads as well.

Substitutions/Additions made by Cooking After Class for Sourdough Zucchini Muffins:

instead of 1 1/4 cups brown sugar, I only use 3/4 cup
used 1 cup sourdough discard instead of 1/2 cup
substituted 1/2 cup unsweetened applesauce for oil
use Trudeau Silicone Muffin Pan so you don’t need to butter/grease the pan and the muffins lift out so cleanly

Tips from Cooking After Class for making Sourdough Zucchini Muffins:

I made muffins instead of bread as called for in the recipe. My kids prefer the grab and go muffins rather than stopping to cut themselves a slice of bread.
Instead of adding chocolate chips throughout the batter, just add a few to the top of each muffin and the kids will like them just as much 🙂

RECIPE: Best Sourdough Zucchini Bread