1medium zucchini262 grams, grated and excess water squeezed out with towels
Prevent your screen from going dark
Preheat oven to 350 degrees F.
In a medium bowl, stir together spelt flour, oat flour, cornstarch, baking soda, cinnamon, and salt. In a separate bowl, whisk together honey, sugar, sourdough starter, bananas, zucchini, egg, olive oil, and vanilla.
Pour wet ingredients into dry, then gently stir to combine, until no flour streaks remain. Fold in walnuts.
Fill muffin cups 3/4 full. Sprinkle with demerara (coarse) sugar.Bake for 20 minutes. Let cool for one hour before eating.