Sugar-Free, Easy Sourdough Zucchini Muffins

Sourdough Zucchini MuffinsWondering what to do with all that zucchini you’ve frozen? Want to find a healthy recipe to use it in? Why not try Sugar-Free Sourdough Zucchini Muffins?

Sourdough is renowned for its health benefits. It’s easy to start a sourdough starter, and even easier to bake with than you might have imagined. These quick and easy muffins are a great way to eat properly prepared grains.

Sugar-Free Sourdough Zucchini Muffins (casein-free, nut-free, sugar-free, yeast-free)

4 c. sourdough starter (fed about 8-12 hours previously)
2 c. frozen zucchini (thawed and squeezed dry)
2 farm fresh eggs
1/2 c. coconut oil
2 tsp. pure vanilla extract
2 tsp. baking soda
1/2 tsp. celtic sea salt
2 T. powdered stevia (we like Stevita Spoonable Stevia)
1 T. cinnamon

1. About 8-12 hours before you plan to make the muffins you’ll want to feed your starter with water and fresh-milled grain (grains starts to lose their nutrient content as soon as they’re ground). In this recipe we aren’t adding more flour, just more wet ingredients so you’ll want to cut back a little on the amount of water you feed it so that your starter is thicker than normal to begin with.

Alternately, you can use your regular sourdough starter, even if it’s on the runny side. Just add about 1/2 c. flour to your recipe to make the batter a bit thicker. If you do this, you might want to let the batter sit in the fridge for 24 hours to get the full benefit of souring the added flour.

2. Preheat the oven to 425 degrees. Generously spray muffin tins or use muffin papers.

3. Combine the sourdough, zucchini, and the other wet ingredients and mix thoroughly.

4. Combine the dry ingredients in a separate bowl and then add the dry ingredients to the wet ingredients. Mix well.

5. Fill each muffin cup about 3/4 full.

6. Bake for 20 minutes.

The next time you have sourdough starter to use up, try these on-the-go muffins. Eat one for breakfast on the way to work, throw some into your children’s lunch pails, pull them fresh from the oven, loaded with zucchini, and slathered in butter for an after school snack or to curb those evening munchies. 🙂

About Whole Intentions

Paula Miller is a child of God, wife to Travis, homeschooling mom of five, Christian children's author, lover of coconut oil, and Lilla Rose consultant. She and her family live on a small hobby farm in the Midwest. Several years of family health problems led her to learn about whole foods, candida, food allergies, and healthy alternatives to modern medicine. She chats about whole food, whole living, and whole faith on her blog, Whole Intentions. You can also chat with her on Facebook and Twitter.

Grain Mill Wagon Challenge Experience:

I was really excited about joining this challenge. Firstly, I’d had motor problems with my previous two mills and wondered if the WonderMill would prove to run smoother, quieter, and become a favorite household appliance. It passed with flying colors! I love how easy it is to put together and use. I also liked that it wasn't as tall as my previous grain mills. Finding a place to store it when not in use was quick and easy. I also noted that it was indeed quieter. With five kids at home, any machine that doesn't add to the noise level is much appreciated!

Secondly, I found that this challenge encouraged me to experiment with several of the sourdough recipes I’d been wanting to convert to a 100% starter. Some of them I’d remake over again to tweak just a bit, much to the delight of the family. The One Ingredient Sourdough Pizza Crust and Sourdough Chocolate Fudge Cake were favorites!

Thanks so much to the folks at Grain Mill Wagon for this opportunity!

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2 Responses to Sugar-Free, Easy Sourdough Zucchini Muffins

  1. I love that you are making them with JUST sourdough starter! I didn’t know that was possible with muffins! I’ve done it with pancakes, but I’ll have to try these!

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