Kid-approved Sourdough Zucchini Muffins
Ingredients
- 1/2 cup sourdough starter
sourdough discard is fine
- 2 large eggs
- 1/2 cup unsalted butter
- 3/4 cup raw organic cane sugar
- 1 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups zucchini
peeled and grated
Directions
- 1
Preheat the oven to 350°F
- 2
Prepare a muffin tray by lining it with either paper or silicone liners
- 3
Peel your zucchini (this is key if you have little ones who are reluctant to eat anything green!)
- 4
Finely grate 2 cups of zucchini, using either a box grater or food processor with a grating attachment
- 5
Squeeze out as much excess water as possible, either by hand or by placing the grated zucchini in a mesh strainer and pressing with a wooden spoon
- 6
To the bowl of a stand mixer, add sourdough starter, eggs, melted butter, sugar, and vanilla. With the paddle attachment, mix until well combined
- 7
In a separate medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon until evenly mixed
- 8
Next, gradually add the flour mixture to the wet ingredients in the stand mixer bowl, mixing on low speed until just combined. Be careful not to overmix to keep the muffins light and fluffy!
- 9
After combining wet and dry ingredients, gently fold in the grated zucchini until evenly distributed throughout the batter.
- 10
Spoon the batter into the prepared muffin tray, filling each cup about two thirds full
- 11
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown
- 12
Once baked, remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely at room temperature
- 13
Serve and enjoy!
Kid-approved Sourdough Zucchini Muffins
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About this Recipe
Looking for a clever way to add more veggies to your family's diet that everyone will actually enjoy? These Kid-approved Sourdough Zucchini Muffins are your delicious secret weapon, offering a convenient, healthy snack that tastes anything but healthy. They’re a fantastic way to use up that abundant garden zucchini, transforming it into a treat the whole family will love.
Why This Recipe Works
This recipe expertly combines the tang of sourdough starter (or discard) with fresh zucchini, creating an incredibly moist and tender crumb. The blend of baking soda and baking powder ensures a light, fluffy texture, while a touch of cinnamon adds comforting warmth. It's a clever way to sneak in extra vegetables, as the zucchini melts seamlessly into the muffin without compromising flavor, making these muffins genuinely kid-approved.
What to Expect
You can expect a perfectly moist, tender muffin with a delicate crumb and a subtle sweetness balanced by a hint of spice from the cinnamon. The grated zucchini contributes significantly to the delightful texture, ensuring each bite is soft and never dry. These muffins feel like a comforting homemade treat, yet they’re packed with goodness, making them an ideal choice for a nutritious snack or a quick breakfast.
Customization & Variations
This recipe specifically notes that sourdough discard is perfectly fine to use, making it an excellent way to utilize your unfed starter. The recipe highlights its allergen-free nature, which is a key benefit for school lunches and family treats where dietary considerations are important. While the core recipe is stellar as is, you could consider adjusting the amount of cinnamon slightly to your family's preference.
Serving & Context
These versatile muffins are perfect for a grab-and-go breakfast, a satisfying lunchbox addition, or a wholesome afternoon snack. Serve them as they are, or enjoy them with a dollop of yogurt or a smear of your favorite nut butter for an extra treat.