If you’ve been here long, you know we LOVE all things sourdough, especially creating with sourdough starter.
Check out my Sourdough Sisterhood Recipe Book for all sorts of fun starter discard recipes.
It seems like it’s a running summer joke that folks are overloaded with zucchini. Sound familiar?
Our neighbors gave us the biggest zucchini I have ever seen. My brain immediately went to zucchini bread. And why not take it up a notch with the addition of some sourdough starter.
This recipe has gut-friendly sourdough starter, nourishing fats from eggs and butter, and just the perfect amount of sweet with a bit of coconut sugar and a ripe banana. And you can even upgrade with crunchy walnuts and/or chocolate chips (Evie’s favorite)!
We love these in muffin form to fuel your every adventure or your everyday. They’re great for school lunches!
It’s perfect alongside that morning cup of coffee, or anytime really. I hope you love this bread as much as we do and that it fuels your many adventures all year round!
Happy baking, friends!
sourdough banana zucchini bread muffins
WHAT YOU NEED:
- 1 small ripe banana
- 3/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 100g sourdough starter
- 2 cups flour (we’ve used all-purpose, einkorn flour, and whole wheat – and often a combo of the three)
- 1 teaspoon cinnamon
- 1.5 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/4 cup milk of your choice (we love our local raw milk)
- 1/2 cup (1 stick) melted and cooled butter
- 1 medium zucchini, grated and water squeezed out
- optional: 1/2 cup chopped walnuts and/or 1/4 cup of chocolate chips
WHAT YOU DO:
Preheat your oven to 350F.
Add banana, coconut sugar, and vanilla to a standing mixer (or a bowl and use your muscles) with the paddle attachment, set to medium, and let it mix until well incorporated.
Now add one egg at a time, continuing to mix until combined. Followed by the starter, again, mixing until combined.
Turn mixer off, and add flours, cinnamon, salt, and baking soda. Set to medium, and mix with a spatula until well combined, but not over-mixed.
Now, add in milk and butter, and mix one more time with the spatula until all combined.
Fold in the zucchini, followed by the walnuts and/or chocolate chips.
Add muffin papers to your muffin sheet, and fill with the batter till almost to the top of each paper.
Bake for 20 minutes, or until a toothpick comes out clean.
Let cool for at least 20 minutes before diving in, and ENJOY!
Enjoy friends! If you enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always! Thanks for being in the Sourdough Sisterhood. All are welcome.
Hugs, Laura
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