Sourdough Zucchini Muffins

Use the large holes of box grater or food processor to grate the zucchini in a bowl. Set aside.
In a large mixing bowl, add the flour, cinnamon, nutmeg, salt, and baking powder. Set aside.
50 g Light Brown Sugar, 210 g All-purpose flour, ½ tsp Kosher Salt, 2 tsp Baking powder, 165 g Granulated Sugar
In another mixing bowl, whisk the eggs, sugars, sour cream, vanilla, oil, and sourdough discard together until incorporated.
2 Eggs, 120 g Sourdough Discard, 113 g Neutral Oil
Add the wet ingredients to the bowl of dry ingredients and fold with a spatula until just a few floury spots remain. Fold in the grated zucchini.
240 g Zucchini
Cover and chill the muffin batter in the refrigerator for at least an hour and up to overnight. This will help hydrate the flour, improve the flavor, and help them rise tall in the oven.
Preheat the oven to 400ºF (204ºC). Prepare a muffin pan with liners and spray with oil or grease.
Equally divide the batter among the 12 muffin cups (I like using an ice cream or cookie scoop) and sprinkle with raw sugar on top.
Bake for 23-25 minutes until the tops start to brown and a toothpick inserted into the middle comes out clean.
Cool on a wire rack.