Step 1

Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.

Step 2

Squeeze out all the moisture from the zucchini. I weigh out 250g and then I squeeze out the moisture. Set aside.

Step 3

Mix the sourdough starter, eggs, buttermilk and melted butter in a bowl. Whisk together until well combined.

Step 4

In a separate bowl mix together shredded zucchini, all purpose flour, salt, baking powder, 3 different cheeses and chives. Make sure that the zucchini is completely coated in flour.

Step 5

Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.

Step 6

Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around 3/4 full).

Step 7

Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.

Step 8

Allow the muffins to cool on a rack for around 15 minutes before enjoying them. They are delicious warm or cold.