Sourdough Discard Zucchini Muffins (Egg-Free, Vegan)

Vegan sourdough zucchini muffins in a bowl with a hand towel.

5 from 2 votes

Sourdough Discard Zucchini Muffins (Egg-Free, Vegan)

These easy sourdough discard zucchini muffins are one of the BEST ways to use your sourdough discard and your extra zucchini from the garden. They are light, moist and tender, and they are secretly healthier, thanks to the hidden veggie! Perfect for breakfast, snacking or dessert, these muffins are also 100% vegan, egg-free and dairy-free!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: sourdough discard, sourdough discard recipes, sourdough muffins

Servings: muffins

Calories: 201kcal

Author: Jessica Laroche

Equipment

Medium and large mixing bowls
Stirring spoon and spatula
Small kitchen scale (or measuring cups)
Measuring spoons
Muffin pan and muffin liners

Ingredients

240 g flour (240 g = 2 cups)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
100 g sourdough discard 100% hydration
110 g brown sugar (110 g = ¾ cup)
100 g oil (100 g = ½ cup)
170 g oat milk (170g = ¾ cup)
1 teaspoon vanilla extract
240 g zucchini shredded, (240 g = 1⅓ cup)

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.
In a medium bowl, combine the sourdough starter, milk, sugar, oil and vanilla extract. In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
Pour the wet mixture over the bowl with the dry ingredients, then whisk until smooth and uniform (without overmixing). Then, fold in the shredded zucchini.
Divide the muffin batter between the 12 muffin liners, then bake for 20 minutes or until a toothpick comes out clean. Transfer the muffins over a cooling rack and let them cool down before storage.

Video

Notes

Try to remember to bring your sourdough discard to room temperature before using it to get consistent results!
In this recipe, the sourdough discard is not for rising purposes, but only to add moisture and a yummy flavor. This means that you can use either sourdough discard or active sourdough starter!
I highly recommend weighing the ingredients using a small kitchen scale. If you do not have a scale, then make sure to measure the flour following the spoon and level method.
Avoid overmixing the batter! Mixing a muffin batter for too long can develop the gluten from the flour and create muffins that are tough or chewy.
Do not overbake the muffins! Use a toothpick to test for doneness, it should come out clean.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition