I had a surplus zucchini that needed to be used up and I'm always looking for good ways to use up sourdough starter and/or discard. I mostly followed the recipe, but I did try swapping out some of the sugar for chopped dates and I used monk fruit sweetener for the rest. I figured it might help cut the calories a bit. Plus, I thought the flavour of the dates would be nice with the bananas and the spices.

Sourdough Banana-Zucchini Muffins

Adapted from Cultures for Health

Ingredients

• 1/2 c. chopped dates
• 1/4 c. boiling water
• 1/3 c. butter, softened
• 1/2 c. monk fruit sweetener with erythritol
• 2 c. eggs
• 2 very ripe bananas, mashed
• 250g sourdough starter (fed or discard) @ 100% hydration
• 1 tsp. vanilla extract
• 1 tsp. orange zest (optional)
• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 c. chopped pecans
• 1 zucchini, grated

Directions

1. Pour the water over the dates and set aside to soak for a few minutes.
2. Cream the butter with the sweetener until light and fluffy.
3. Beat in eggs, one at a time.
4. Mix in bananas and dates.
5. Mix in starter, vanilla, and orange zest (if using).
6. Add the flour on top of the batter.
7. Sift the baking powder and baking soda on top of the flour.
8. Add the salt, cinnamon, and nutmeg on top.
9. Stir the dry ingredients into the wet until almost combined.
10. Add the pecans and the zucchini and stir them in.
11. Add cupcake liners to a muffin tin and fill with batter.
12. Set filled tin aside while the oven preheats to 180°C (350°F).
13. Bake at 180°C (350°F) for 18-20 minutes.