These Sourdough Zucchini Muffins are a quick and easy way to use up excess sourdough discard and fresh zucchini. The perfect make-ahead breakfast or snack, they’re moist, flavorful, and ready in 30 minutes.

A sourdough zucchini muffin open on a paper wrapper. There are several other muffins out of focus in the background.

Gardening and sourdough baking are two of my favorite hobbies.

I love how they complement each other - gardening keeps me busy in the summer, while sourdough baking feels perfect for cozy winter days (though, let’s be honest, I bake with sourdough all year long!).

One of my favorite things to grow in my summer garden is zucchini. But sometimes, I end up with way more than I know what to do with. That’s where these sourdough discard zucchini muffins come in.

This recipe is inspired by my sourdough discard zucchini bread, but I made a few tweaks to turn it into an easy, grab-and-go option. And let me tell you, these muffins come out incredibly moist every single time.

Their buttery flavor and hint of cinnamon make them absolutely irresistible. Whether you enjoy them warm with a pat of butter, spread with jam, or just as they are, these muffins are the perfect way to use up extra zucchini and sourdough discard.

I’m so excited for you to try them - I hope you enjoy these sourdough zucchini muffins as much as I do!

Love baking with sourdough? Check out my roundup of sourdough muffin recipes, perfect for using up your discard!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard, the stronger the tang will be, so adjust based on your preference.
Zucchini- Use fresh, finely grated zucchini for the best texture. No need to squeeze out the moisture - it helps keep the muffins soft and moist.
All-Purpose Flour- Provides structure to the muffins. You can substitute up to ⅓ with whole wheat flour, but it may result in a slightly denser texture.
Brown & Granulated Sugar- I use a combination of brown sugar for its rich, caramel-like flavor and granulated sugar for added sweetness. You can use all of one type if you prefer.
Applesauce- Adds moisture and natural sweetness to the muffins while reducing the need for extra fat.
Butter- Adds a rich, buttery flavor that complements the warm spices and zucchini. Since butter firms up as it cools, these muffins are best enjoyed warm. If you prefer, you can swap the butter for an equal amount of neutral-flavored oil.
Cinnamon- Adds warmth and depth to the muffins, complementing the zucchini's mild flavor.
Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.

The ingredients to make sourdough zucchini muffins. Each ingredient is labeled with text. They include sourdough discard, butter, baking powder, baking soda, vanilla, sugar, cinnamon, eggs, brown sugar, salt, applesauce, all-purpose flour, and zucchini.

Tips for Success

Measure ingredients accurately. Weigh your flour for the best accuracy, or spoon it into the measuring cup and level it off. Too much flour can make your muffins dry and dense.
Grate the zucchini finely. Grate the zucchini finely with a box grater so it blends easily into the batter. But, don’t squeeze out the moisture - it keeps the muffins soft and moist.
Use room temperature ingredients. Let your eggs, sourdough discard, and applesauce come to room temperature before mixing for a smoother batter and better texture.
Fold gently. Fold the batter just until everything is combined to avoid dense or tough muffins.
Add mix-ins. Feel free to fold in extras like chocolate chips, chopped nuts, or dried fruit for added texture and flavor. Or give my sourdough chocolate zucchini bread recipe a try.
Serve warm. Butter-based muffins firm up as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will bring back their soft texture.

How to Make Sourdough Zucchini Muffins

Here is how to make zucchini muffins with sourdough discard.

Step 1: Prepare oven and muffin pan. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.

Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the applesauce, sourdough discard, and vanilla extract, whisking until fully combined. Gently stir in the grated zucchini until it’s evenly distributed throughout the wet mixture.

The wet ingredients whisked together in a bowl with a whisk sticking out to the left.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, stirring just until a thick batter forms. Be careful not to overmix to keep the muffins light and tender.

Sourdough zucchini muffin batter in a bowl with a rubber spatula sticking out to the left.

Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups.

Six paper lined muffin tin wells filled with sourdough zucchini muffin batter.

Step 6: Bake muffins. Bake for 14–16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm for the best texture.

Six baked sourdough zucchini muffins in a muffin tin.

How to Store

Store completely cooled sourdough zucchini muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Several sourdough discard zucchini muffins on a piece of wrinkled parchment paper on a wooden cutting board.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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