Step 1

Preheat oven to 425ºF and prepare a 12-cup muffin tin with paper liners or spray with cooking spray.

Step 2

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 200 grams. Wring out excess moisture by squeezing the shredded zucchini over the sink, once or twice, allowing the liquid to drain away.

Step 3

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

Step 4

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Step 5

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop zucchini muffin batter into the wells of the muffin tin, filling them about 2/3 to 3/4 of the way full.

Step 6

Bake for 5 minutes at 425ºF. After 5 minutes reduce the temperature to 350ºF. Bake for 12-14 minutes. The zucchini muffins are ready when they have domed and baked all the way through. The tops of the muffins should spring back when gently touched and a toothpick inserted into the center of the muffin will come out clean.

Step 7

Let the muffins cool for about 5 minutes in the tin and then remove and place on a cooling rack to cool completely. Enjoy!