Sourdough Discard Zucchini Spice Quick Bread Muffins

Summertime is the perfect time to make these sourdough discard zucchini spice quick bread muffins!

It’s also a good use for extra zucchini and sourdough discard in summer.

In summer, your sourdough starter is fermenting as fast as ever so you probably have plenty of sourdough discard to use! It uses my overnight sponge method for the best results!

What make these Sourdough Discard Zucchini Spice Quick Bread Muffins special?

If you’re a sourdough enthusiast, you know the struggle of finding creative ways to use up your sourdough discard. Look no further! These Sourdough Discard Zucchini Spice Quick Bread Muffins are the perfect solution.

Not only are they delicious, but they also incorporate nutritious zucchini and a delightful blend of spices. The spices really set off these muffins with flavors of cinnamon, ginger, nutmeg, and clove.

Even though my picky son can’t stand vegetables, he loves zucchini bread! He asks me to make it year-round.

They are also easy to make even if you only have a cup of sourdough discard because this recipe uses my overnight sponge method.

Perfect for breakfast, a snack, or even dessert, these muffins are sure to become a staple in your kitchen.

Why Use Sourdough Discard?

Using sourdough discard in your baking is a fantastic way to reduce waste and add a unique tangy flavor to your recipes.

It also can make your favorite baked goods more digestible when used properly.

These Sourdough Discard Zucchini Spice Quick Bread Muffins are an excellent example of how you can transform your discard into a delicious treat.

WHAT IS SOURDOUGH STARTER DISCARD?

Sourdough starter discard is the stage of sourdough starter after the starter has been refreshed (process of discarding and feeding) and was an active starter for several hours. Once the wild yeast and lactic acid bacteria have digested all the “food” in the starter: the simple carbohydrates from the flour, the gluten connections that hold in those lovely bubbles of carbon dioxide grow weak so the starter collapses lower and lower with every hour. And some microorganisms grow weaker and some die in this process as the food runs out.

This leaves a flat sourdough starter with little to no bubbles, a stronger sour smell, and microorganisms in desperate need of care.

So a small portion, about a tablespoon, is put into a fresh jar and fed to revitalize the starter to make it become active again. The rest of the sourdough starter is known as discard because it’s what can be tossed or set aside since the small portion we carried over will continue the life of our sourdough starter.

Check out this other post and video on What is sourdough discard? or review What is a Sourdough Starter?

Ingredients for sourdough discard zucchini spice quick bread muffins

For the sponge

• 100 grams sourdough discard (active starter can be used as well, about 1 cup)
• 130 grams water (2/3 cup)
• 250 grams flour (all purpose flour is okay, I like to use half whole wheat flour and half all-purpose) (1 2/3 cup)

For the dough

• 42 grams unsalted butter, softened (3 tablespoons)
• 42 grams oil (I prefer softened coconut oil, avocado oil works well too) (3 tablespoons)
• 120 grams brown sugar (½ cup 1 ¼ tablespoons)
• 2 eggs
• 6 grams vanilla extract (1 teaspoon)
• 3 grams salt (½ teaspoon)
• 5 grams baking soda (1 teaspoon)
• 9 grams cinnamon (2 teaspoons)
• 4 grams ginger (1 teaspoon)
• 2 grams nutmeg (½ teaspoon)
• 1 gram clove (¼ teaspoon)
• 145-160 grams grated zucchini (about 1 cup)

Note: This recipe has been updated recently and is easier to follow and more delicious than ever. Make it into sourdough zucchini muffins or into a loaf of sourdough zucchini bread with instructions in the recipe notes.

What is a sponge?

In baking, a sponge is a type of preferment or levain. It is created with fresh ingredients and typically the whole sponge is used in the final recipe.

I use a discard sponge method using leftover sourdough starter discard to add a lot of flavor, texture, and to make the dough come together more easily for these zucchini muffins. It also means that all the flour is fully fermented and the results are more digestible muffins!

The 6 to 12 hours before you want to make these, you mix together the water, flour, and sourdough starter discard. This mixture is covered and left at room temperature in the bowl of the stand mixer or the mixing bowl.

After that time, the mixture will be thick and airy, like a stiff starter.

I have found that mixing this at night is perfect to make these in the morning or mix them in morning to be ready by that afternoon.

This is an easy recipe to multiply for a larger batch!

Instructions for making sourdough discard zucchini spice quick bread muffins

6 to 12 hours before you want to make these, mix together the sponge ingredients. Then cover and leave at room temperature.

Once the sponge has sat for at least 6 hours, has doubled, and has an airy appearance, it’s time to make these!

First, preheat your oven to 375°F (190°C) and prepare your muffin pan with liners or you can also grease the cups with some oil or butter.

Grate the zucchini using a box grater or food processor. I prefer a box grater for easy cleanup. Place shredded zucchini in a small fine mesh strainer sitting over a bowl to drain the excess water while you prepare other ingredients.

In a large bowl, cream the butter. Then add the oil and brown sugar. Mix until creamy.

Then stir in the eggs, vanilla and salt. Followed by the baking soda and spices.

Combine the sourdough discard sponge and the mixture of butter, sugar and other ingredients until well combined.

The thick sponge might need to be broken up to fully incorporate. Scrape the bottom and sides of the bowl.

Finally, measure out the zucchini with a cup measure or by weight and stir into the muffin batter.

Fill the muffin liners about two-thirds full.

Bake in your preheated oven for 14 to 18 minutes until a toothpick comes out clean.

Cool on a cooling rack then enjoy!

Adjustments to make a loaf of Sourdough Discard  Zucchini Spice Quick Bread

Instead of using a muffin tin, line a loaf pan with parchment paper or grease the pan. See parchment paper liner directions here: Sourdough Loaf Tips

Fill the pan two-third to three-quarters full.

Bake 40 to 50 minutes until a toothpick or skewer poked into the center comes out clean.

Using Zucchini in Sourdough Discard  Zucchini Spice Quick Bread Muffins

The amount of fresh zucchini called for is just right for these sourdough muffins.

You could opt to use more, but in my testing, it can make them too wet and spongy.

Draining the water is helpful to avoid wet texture issues as well. You could squeeze out the shredded zucchini in a towel to remove extra moisture.

The batter for these should be used immediately. Don’t let it sit for too long because the water in the zucchini will begin to seep out when in contact with the batter.

If you have a ton of zucchini this time of year, this is a perfect recipe to add more fiber and nutrients to a delicious sourdough snack.

How to Store Sourdough Discard Zucchini Spice Quick Bread Muffins

These are a great thing to store for a healthy breakfast or snack.

Once they are completely cooled, they can be stored at room temperature in a large covered casserole dish or a large ziplock bag for 2-3 days.

​Because of the high amount of moisture, these can mold more easily than other baked items.

You can also freeze these in a large freezer bag for up to 3 months. Make sure to remove all the air from the bag.

To defrost, you can microwave them on defrost or half power for 20 to 30 seconds then flip and do the other side until the center is no longer frozen.

Or defrost in the oven at 350°F (175°C) for 5 to 10 minutes. Use an internal thermometer to see if the center is at least 80°F or cut one open to test).

You can also defrost them in the fridge overnight or at room temperature for a few hours.

Note: if you make the sourdough discard zucchini bread loaf instead of muffins, you can cut it into slices and lay them evenly on sheets of parchment and put in a large freezer bag to freeze. Then, you can defrost the slices in a toaster.

If you want more info on storing baked goods in the freezer, check out this post: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)

4 Tips for Perfect Sourdough Zucchini Muffins

1. Drain the zucchini well: Removing excess moisture from the zucchini is crucial to avoid soggy muffins.
2. Don’t overmix: Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
3. Make sure they are fully baked: There’s a lot of moisture in zucchini so to make sure these taste good and keep well, make sure they are full baked by testing with a toothpick or skewer.
4. Customize your add-ins: Feel free to add your favorite nuts, dried fruits, or chocolate chips to the batter for extra flavor and texture.

More Favorite Sourdough Discard Recipes

In addition to enjoying this easy sourdough zucchini bread recipe, here are more sourdough recipes that you should try:

• Easy Sourdough Banana Muffins (Overnight Discard Method)
• Sourdough Discard Berry Scones with Lemon Glaze
• Sourdough Apple Fritter Bread Fall Sourdough Recipe
• The Best Sourdough Discard Graham Crackers Recipe
• Sourdough Discard Oatmeal Raisin Cookies Recipe
• The Best Sourdough Pancakes Recipe (Discard Sponge Method)

Enjoy the Benefits of Sourdough Baking

These Sourdough Discard Zucchini Spice Quick Bread Muffins are not just a delicious way to use up your sourdough discard; they are also a delightful treat that your whole family will love. Enjoy the health benefits of zucchini and the rich, warm flavors of spices in every bite. Happy baking!

Make sure to share this recipe with a friend! And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!

Just getting started with sourdough?

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Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

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Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

LIVING BREAD BAKER POSTS MENTIONED

What is a Starter?

What is sourdough discard?

How to Store Sourdough Discard for Starter Discard Recipes

Why use Sourdough Discard?

How to use Sourdough Discard

How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)

Easy Sourdough Banana Muffins (Overnight Discard Method)

Sourdough Discard Berry Scones with Lemon Glaze

Sourdough Apple Fritter Bread Fall Sourdough Recipe

The Best Sourdough Discard Graham Crackers Recipe

Sourdough Discard Oatmeal Raisin Cookies Recipe

The Best Sourdough Pancakes Recipe (Discard Sponge Method)

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4.34 from 3 votes

Sourdough Discard Zucchini Spice Quick Bread

My picky son absolutely loves this zucchini spice bread! We like to have this bread for a special breakfast with coffee. It is perfect for summer when zucchini is in season and very prolific in our region. The zucchini gives this bread an incredible moist bite, and combined with its sweet and spicy flavor, this Zucchini Spice Quick Bread might get a picky eater you know excited to eat something green! This recipe is for muffins, but I give instructions to make it into a loaf in the Notes section.

Course: Breakfast

Servings: 12 muffins (see Notes for making a loaf)

Equipment

• cheese grater
• Food Scale
• fine mesh strainer
• pan or small pot to melt butter
• 2 large bowls
• Spoon
• paper cupcake/muffin liners
• muffin pan

Ingredients

For the sponge

• 100 grams sourdough discard (active starter can be used as well) about 1 cup
• 130 grams water 1/2 cup
• 250 grams flour ( all-purpose is okay, I like to use half whole wheat flour and half all-purpose) 1 2/3 cup

For the dough

• 42 grams unsalted butter, softened 3 tablespoons
• 42 grams oil (I prefer softened coconut oil, avocado oil works well too) 3 tablespoons
• 120 grams brown sugar ½ cup 1 ¼ tablespoons
• 2 eggs
• 6 grams vanilla 1 teaspoon
• 3 grams salt ½ teaspoon
• 5 grams baking soda 1 teaspoon
• 9 grams cinnamon 2 teaspoons
• 4 grams ginger 1 teaspoon
• 2 grams nutmeg ½ teaspoon
• 1 gram clove ¼ teaspoon
• 145-160 grams grated zucchini about 1 cup

Instructions

• Make sponge: Mix sourdough discard, water, and flour together into a thick sponge. Cover well and let sit at room temperature 6 to 10 hours or overnight.
• Preheat: Preheat oven to 375º
• Grate zucchini: Grate zucchini into coarse pieces using a clean cheese grater. Place zucchini in a fine mesh strainer propped over a bowl to allow excess water to drain.
• Beat butter: Place a large mixing bowl on the scale. Tare the bowl then add butter. Cream butter. Add oil and brown sugar. Beat together until creamy.
• Scale: Add eggs, vanilla, and salt. (Remember to use the scale’s tare function to remove the weight of the bowl and previous ingredients to only weigh the current item added)
• Mix: Beat ingredients together.
• Add spices and baking soda: Mix in baking soda and spices. Pour dry mixture into the wet mixture. Stir together.
• Add sponge: Mix the sponge and the mixture of sugar, butter, eggs, and the other previously combined ingredients together until they are incorporated.
• Add zucchini: Once the other ingredients are combined, add the grated and drained zucchini.
• Prepare muffin pan: Place liners into the cups of the muffin pan.
• Fill muffin cups: Use a spatula to pour dough into the cups, equally distributed and about ¾ full. For an extra crispiness on top, sprinkle ½ to 1 teaspoons sugar over the top of each muffin before baking.
• Bake: Place pans into oven and bake 14 to18 minutes. The tops should be golden brown and a toothpick or knife inserted into the center should come out clean.
• Cool: Allow to cool for about 10 to 15 minutes.
• Serve: Enjoy!

Notes

For making a loaf instead of muffins, follow these instructions:

• Prepare loaf pans: Cut one square piece of parchment, at least 12-by-12-inch. Turn a loaf pan over, center the parchment square over the bottom of the loaf pan. Use scissors to make four cuts from the edge of the paper to each corner. Turn loaf pan over. Use cut slits to fold edges in to fit parchment snugly into loaf pans.
• Fill loaf pans: Use a spatula to pour dough into the loaf pan, equally distributed. For an extra crispiness on top, sprinkle 1 to 2 tablespoons sugar over the top before baking.
• Bake: Place pan into oven and bake 40 to 50 minutes. The bread should have a golden brown top and a toothpick or knife inserted into the center should come out clean.

The parchment paper in the loaf pans makes the zucchini spice bread easy to remove. Tie a ribbon around the loaf with a gift tag to give a loaf away to a friend or neighbor.

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