Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary

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Tote bag pattern by quiltdstudios.com


Sourdough zucchini muffins

1 ¾ cups all-purpose flour 210g

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

⅓ cup sourdough discard 100g

½ cup avocado oil or melted coconut oil

½ cup granulated sugar 100g

⅓ cup packed light or dark brown sugar 67g

2 large eggs room temperature

2 teaspoons pure vanilla extract

1 ¾ cups shredded zucchini

1 cup chocolate chips (optional)

1.Preheat oven to 425F and prepare a 12-muffin pan with muffin liners.

2.Using a cheese grater or shredder, shred two zucchini until you have 1 ¾ cups of shredded zucchini. Set aside (no need to blot).

3.In a medium, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cardamom. Set aside.

4.In a separate mixing bowl, whisk together your sourdough discard, oil, sugars, eggs and vanilla extract.

5 Add the dry ingredients to the bowl of wet ingredients and stir until fully combined.

6 Stir in the shredded zucchini and whatever add-ins you like.

7 Evenly distribute the batter in the 12-muffin pan. Place in the oven and bake at 425F for 5 minutes, then turn the temperature down to 350F and bake for another 15 minutes or until the tops of the muffins are round and set.

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