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Sourdough Pumpkin Zucchini Muffins

Looking for ways to use up all that excess zucchini? These sourdough pumpkin zucchini muffins are the answer!

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SUMMER OR FALL RECIPE?

Gardens during the summer are overflowing with zucchini, and pumpkin is just the epitome of fall…so is this recipe a summer or fall recipe? Both! In the summertime, this recipe would be the perfect way to use up excess zucchini, and in the fall, this is a great way to satisfy that pumpkin spice craving, while also getting in some extra veggies!

WHAT YOU’LL NEED:

*Fresh or frozen shredded zucchini (if frozen, let thaw, and then remove excess water)

*Canned pumpkin (not pumpkin pie filling)

*Dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt

*Wet ingredients: eggs, active sourdough starter, vanilla extract, brown sugar, and butter

*Cheesecloth or thin towel

*Measuring cups and spoons

*Whisk

*Electric mixer

*2 large mixing bowls

*Muffin pan

*Spatula or spoon to fold the zucchini in

HOW TO MAKE THE SOURDOUGH PUMPKIN ZUCCHINI MUFFINS:

*First, using a grater, shred 1 3/4 cups of zucchini (mine ended up being the whole zucchini, but it’ll depend on the size of yours). Place the zucchini in a cheesecloth or thin towel, wrap it up and squeeze the excess water out. Leave in a bowl or colander while you mix the remaining ingredients.

*Pre-heat your oven to 350 degrees Fahrenheit.

*Next, in a large mixing bowl, add all the dry ingredients and whisk them together.

*Then, in a separate bowl, using an electric mixer, cream together the softened butter and brown sugar. Add the vanilla extract and the eggs, and mix. And finally mix in the sourdough starter and the canned pumpkin.

*Pour the wet ingredients into the dry ingredients and mix together.

*Give the zucchini one last squeeze, getting out as much water as possible, and then fold it into the muffin batter.

*Grease your muffin pan or use muffin liners. Then, scoop the batter into the muffin pan.

*Put the pan into the oven and bake for about 11-14 min.

*Let them cool, and enjoy!

*This recipe is an adaptation of a recipe from “Little Spoon Farm” Sourdough Zucchini Bread (Discard Recipe) – Little Spoon Farm

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Sourdough Pumpkin Zucchini Muffins

Delicious pumpkin muffins with a hidden healthy twist!
Servings 24 muffins
Author torahinthehome

Equipment

  • Cheese grater
  • Bowl or colander
  • Whisk
  • Measuring cups and spoons
  • Electric mixer
  • 2 Large mixing bowl
  • Cheesecloth or thin towel
  • Muffin pan
  • Spatula or spoon to fold in zucchini

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pink Himalayan salt
  • 1 tbsp pumpkin pie spice or more, as desired
  • 1 cup brown sugar
  • 1/2 cup softened butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin not pumpkin pie filling
  • 1/2 cup active sourdough starter
  • 1 3/4 cup shredded zucchini

Instructions

  • Using a cheese grater, shred 1 3/4 cups of zucchini (mine ended up being the whole zucchini, but it will depend on the size of yours).
  • Place the zucchini in a cheesecloth or thin towel, wrap it up, and squeeze the excess water out.
  • Leave the wrapped zucchini in a bowl or colander, while you mix together the remaining ingredients.
  • Pre-heat your oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add all the dry ingredients and whisk them together.
  • In a separate bowl, using an electric mixer, cream together the softened butter and brown sugar.
  • Add the vanilla extract and eggs, and mix.
  • Mix in the sourdough starter and canned pumpkin.
  • Pour the wet ingredients into the dry ingredients and mix together.
  • Give the zucchini one last squeeze, getting out as much water as possible, and then fold it into the muffin batter.
  • Grease muffin pan or use muffin liners, and then scoop the batter into the pan.
  • Place the pan into the oven and bake for about 11-14 minutes.
  • Let the muffins cool, and enjoy!

CHECK OUT THESE OTHER SOURDOUGH RECIPES:

Sourdough Hamantaschen (torahinthehome.com)

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