Sourdough Banana Zucchini Muffins

ByMegan Austin Updated on
Jump to Recipe

These soft, moist sourdough banana zucchini muffins are one of my favorite ways to use up ripe bananas, extra garden zucchini, and leftover sourdough discard! They're naturally sweetened with honey and brown sugar, easy to make, and ready in less than an hour. Plus, they freeze beautifully for quick breakfasts and snacks.

A side view of sourdough zucchini banana muffins in the muffin pan and on a plate.
Jump to:

Why You'll Love This Recipe

  • Saves those brown bananas from being wasted! 
  • The natural sweetness of the banana mixture will make these healthy zucchini muffins your new favorite!
  • Great way to use up extra sourdough discard!
  • Beginner friendly sourdough recipe! 
  • Healthy snack! Freeze the leftovers for later.

Meg's Top Muffin Tips

  • Measure it out: Okay, so this might sound basic, but trust me, it's important. 
  • Stir until just combined: Over mixing makes flat muffins.
  • Prep that pan: Grease and flour the muffin tin and use parchment muffin liners.
  • Toothpick test: Poke your muffin with a toothpick. If it comes out clean or with just a few crumbs, it's done!
  • Be patient: Let your muffins chill out in the pan for 10 minutes before transferring to a cooling rack.

Equipment

  • Muffin tins - this recipe makes 18 standard muffins
  • Measuring spoons & cups
  • Muffin liners or cooking spray
  • Stand mixer & spatula

Ingredients

Overhead view of ingredients for homemade sourdough banana zucchini muffins, including shredded zucchini, flour, eggs, butter, honey, brown sugar, sourdough starter, baking soda, vanilla, and salt.

Wet Ingredients

  • Mashed bananas (300 grams) - Sweet bananas are usually the ugly brown ones! Pop'em in the freezer for an hour if they need a little help ripening.
  • Shredded zucchini (100 grams) - I either shred my zucchini with a box grater or use the shredder attachment on my kitchen aide mixer. Let the shredded zucchini sit in a strainer or on folded paper towels for 10 minutes to allow the moisture to drain before adding to batter. I love using freshly picked zucchini from my garden for this recipe! If you're planning your own summer garden, here's my complete guide to growing zucchini from seeds, including everything you need to know to get started.
  • Honey - or substitute maple syrup.
  • Sourdough starter discard - active starter will also be fine!
  • Vanilla extract - If you love easy DIY recipes, make your own homemade vanilla extract! The flavor is much better and you'll save money!
  • Butter & Eggs - set them out about 30 minutes before baking so that it can come to room temperature.
  • Brown sugar - make sure to pack your brown sugar in the measuring cup.

Dry Ingredients

  • All-purpose flour - See my tip below for substituting whole wheat or freshly milled flour!
  • Baking soda
  • Salt

See recipe card for quantities.

Instructions

Step 3 In a separate bowl or stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
  1. Preheat oven to 350℉ and prepare two muffin pans with parchment liners and cooking spray.
  2. Whisk together dry ingredients in a large mixing bowl and set aside.
  3. In a separate bowl or stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
Step 5 Add honey, vanilla, sourdough starter and chopped bananas.

4. Add in eggs, beating well after each addition.

5. Add honey, vanilla, sourdough starter and mashed bananas.

Step 6 Slowly fold in the dry ingredients and zucchini, mix the muffin batter until just combined.

6. Slowly fold in the dry ingredients and zucchini. Mix the muffin batter until just combined.

7. Fill the muffin cups ⅔ full. Bake for about 22 minutes, or until the internal temperature at the center of the center muffin reaches 200°F with a thermometer.

Step 8 - leave the muffins in the pan for several minutes before removing and placing on wire cooling rack.

8. Leave the muffins in the muffin pan for 10-15 minutes before inverting it onto a wire rack to cool.

This gives the muffins a chance to set slightly, preventing it from falling apart when you invert it. 

Variations

  • For a richer flavor, use brown butter.
  • Use a dark brown sugar for a deeper molasses flavor.
  • Add 1 cup of semi-sweet or dark chocolate chips -- my family LOVES this version!
  • Stir in 1 cup of fresh blueberries to make blueberry zucchini muffins!

Substitutions

  • You can substitute 1 cup of applesauce or mashed pumpkin for the overripe bananas.
  • Substitute 1 cup of grated apples or carrots for the grated zucchini.
  • For a another white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
  • You can substitute sourdough starter for 1 cup of buttermilk or plain yogurt thinned with milk to 1 cup total volume.
  • Substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. I do not recommend subbing olive oil for butter.
  • You can substitute the brown sugar with granulated sugar or coconut sugar in a 1:1 ratio. If you do this, I still recommend adding a tablespoon of molasses for the rich flavor.

Storing Your Zucchini Banana Bread Muffins

  • Room temperature: For optimal freshness and flavor, store your delicious muffins in an airtight container at room temperature for up to 3 days.
  • Freezing:For longer storage, place the cooled muffins in a freezer bag. Freeze for up to 3 months. To thaw, let it sit on the counter overnight.   

Tip: If you plan to freeze these muffins, consider pre-freezing before transferring them to a Ziploc freezer bag for easier thawing and less sticking together.

How to ripen bananas faster for zucchini banana bread?

  • Brown paper bag method: Place bananas in a brown paper bag. The ethylene gas released will accelerate ripening.
  • Freezer method: This is my favorite! Put the bananas, peel and all, right into the freezer and pull them out after 30 minutes.

More Ways to Use Zucchini

If your garden is producing more zucchini than you know what to do with, I've got a few more recipes you'll love!

Banana zucchini muffins, top view, sliced with butter.

FAQ

Can I substitute whole wheat flour? 

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the batter may be more dense. whole wheat makes a heartier, denser muffin and may require a little extra moisture.

To compensate for this, you may want to add a little more moisture to the dough, such as an extra egg or some milk. Reduce the baking time slightly, as whole wheat flour tends to cook a bit faster than all-purpose flour.

 Can I use frozen zucchini for muffins?

Absolutely! To freeze zucchini, grate it, then squeeze out excess moisture. Place in freezer-safe bags and freeze for up to 3 months. Thaw completely before using in your recipe.

What's the best way to store zucchini banana muffins?

For short-term storage, keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap or foil. It can be frozen for up to 3 months.

Can I use applesauce instead of zucchini in banana muffins?

Yes, you can substitute unsweetened applesauce for zucchini in these muffins. However, the texture might be slightly different. Applesauce will also add moisture and sweetness to the bread.

More Sourdough Banana Recipes

Have a few more overripe bananas sitting on the counter? Try my Sourdough Banana Bread, made with active sourdough starter or discard.

And if you're craving something chocolatey, these Chocolate Banana Muffins are always a good idea!

If you are looking for a good quick bread for a nice brunch or party, you should try Lemon Blueberry Cheesecake Bread. It tastes as beautiful as it looks! If you are more of a cranberry fan, here's the Cream Cheese Cranberry Bread version!

More Muffins!

Looking for other recipes like this? Try these:

Latest posts!

Here's what's happening on the homestead these days!

Recipe

A top view of zucchini banana muffins in a muffin pan.

Sourdough Banana Zucchini Muffins

Moist, flavorful, and secretly healthy, these easy Sourdough Banana Zucchini muffins are the tastiest way to use up ripe bananas and zucchini. These muffins are easy to make and ready to eat in less than an hour! 
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Resting time 15 minutes
Total Time 52 minutes
Course Breakfast, brunch
Cuisine American
Servings 18 muffins
Calories 165 kcal

Equipment

  • large mixing bowl or stand mixer
  • Muffin pans (makes 18 muffins)
  • measuring cups & spoons
  • Parchment paper muffin liners and cooking spray

Ingredients
  

Wet Ingredients

  • 3 bananas ripe (*see note)
  • 1 zucchini small and shredded (*see note)
  • 2 eggs large, room temperature
  • â…“ cup honey or maple syrup
  • 1 cup sourdough starter discard or fed
  • 8 tablespoons butter room temperature
  • ¼ cup brown sugar tightly packed
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt

Instructions
 

  1. Preheat oven to 350℉ and prepare two muffin pans with parchment liners and cooking spray.
  2. Whisk together dry ingredients in a large mixing bowl and set aside.
  3. In a separate bowl or stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
  4.  Add in eggs, beating well after each addition.
  5. Add honey, vanilla, sourdough starter and chopped bananas.
  6. Slowly fold in the dry ingredients and zucchini. Mix the muffin batter until just combined.
  7. Fill the muffin cups ⅔ full. Bake for about 22 minutes, or until the internal temperature at the center of the center muffin reaches 200°F with a thermometer.
  8.  Leave the muffins in the muffin pan for 10-15 minutes before inverting it onto a wire rack to cool.
    This gives the muffins a chance to set slightly, preventing it from falling apart when you invert it. 

Notes

* To get the most accurate measurement for the bananas and zucchini, follow this guide:
  • 3 bananas ripe (300 grams)
  • 1 small zucchini (100 grams)
Substitutions
  • Bananas: You can substitute 1 cup of applesauce or mashed pumpkin for the overripe bananas.
  • Zucchini: You can substitute 1 cup of grated apples or carrots for the grated zucchini.
  • Sweetener: For a white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
  • Sourdough starter: You can substitute 1 cup of buttermilk or plain yogurt thinned with milk to 1 cup total volume.
  • Butter: You can substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. I do not recommend subbing olive oil for butter.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 175mgPotassium: 130mgFiber: 1gSugar: 11gVitamin A: 216IUVitamin C: 4mgCalcium: 12mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead

Thanks for coming! Let me know what you think:

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    I am so happy I found this recipe. Our zucchini season is coming to an end, so I made it with summer squash. It turned out excellent!

    Reply