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A stack of sourdough zucchini muffins with glaze dripping down them.
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Tender Sourdough Zucchini Muffins

Moist and tender sourdough zucchini muffins made with sourdough discard, orange zest, and a hint of cardamom. Topped with a bright orange glaze and perfect for breakfast or tea time.
Prep Time15 minutes
Cook Time26 minutes
Total Time41 minutes
Course: Breakfast, brunch, lunch, Quick Breads
Cuisine: American
Keyword: sourdough zucchini muffins
Servings: 12 servings
Author: Dahn Boquist

Ingredients

  • ¾ cup granulated sugar 150 grams
  • ¾ cup vegetable oil 150 grams
  • ½ cup sourdough discard 120 grams
  • 1 large egg
  • 1 egg yolk
  • zest of one orange
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups zucchini grated
  • 1 ½ cups all-purpose flour 180 grams
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon cardamom or cinnamon
  • ½ cup walnuts or pecans, chopped (optional) (56 grams)
  • ½ cup chopped dates or raisins (optional) (56 grams)

Orange Glaze

  • ½ cup powdered sugar 57 grams
  • 1½ to 2 teaspoons orange juice

Instructions

  • Preheat oven to 375°F. Line or grease a 12-well muffin pan.
  • In a large bowl, whisk together the sugar, oil, sourdough discard, egg, egg yolk, orange zest, vanilla, until smooth. Stir in the grated zucchini.
    Adding grated zucchini to a mixing bowl with muffin batter.
  • Set a metal sifter over the bowl and sift in the flour, baking powder, baking soda, salt, and cardamom. Gently fold the batter with a wide spatula just until no streaks of flour remain, don’t overmix.
    Sifting flour into a mixing bowl with zucchini and sourdough discard.
  • Fold in the chopped nuts and chopped dates, if using.
    Adding walnuts and chopped dates to muffin batter in a mixing bowl.
  • Spoon the batter into the muffin cups, filling each a bit more than ¾ full, just below the top edge.
    Adding batter to muffin tins for date and nut zucchini muffins with discard.
  • Bake for 20–27 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool in the pan for a few minutes, then transfer to a rack to finish cooling.

Orange Glaze

  • While the muffins cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. Adjust the juice as needed to reach your desired consistency.
    Mixing a glaze for the top of muffins.
  • Drizzle the glaze over the muffins while they’re still slightly warm, this helps it soak in a bit and adds an extra burst of citrus flavor. Let the glaze set for 10–15 minutes before serving.
    Drizzling orange glaze over zucchini muffins on a cooling rack.

Notes

About the zucchini: If your grated zucchini is watery, give it a quick squeeze or blot to remove excess moisture. Just enough to keep the batter from getting too thin.
Sourdough discard: This recipe uses 100% hydration discard (equal parts flour and water). Older discard tends to thin out over time, which can slightly loosen the batter and affect texture.
Don’t overmix: Once the dry ingredients go in, fold gently. Overmixing makes tough muffins.
Fill the wells nearly full: This batter is on the thinner side, so fill each muffin cup just below the rim. Don’t mound it too high or it may spill over.
Glaze while warm: Drizzle the orange glaze while the muffins are still warm so it soaks in slightly and sets well.
Storage: Keep in an airtight container for up to 5 days or in the freezer for up to 3 months. 
Number of muffins: If you don't add the nuts or dried fruit, you will end up closer to 10 or 11 muffins.

Nutrition

Serving: 1 serving | Calories: 326kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 262mg | Potassium: 139mg | Fiber: 2g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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