Zucchini Corn Muffins
12
muffins
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
1 md
zucchini
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2
eggs
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1 c
milk
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1 c
yellow cornmeal
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1 c
all­-purpose flour
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1.5 tsp
baking powder
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2 tsp
salt
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0.25 c
sugar
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Like good corn bread, these zucchini corn muffins are a little crunchy on top and just the right mix of crumbly and soft inside. They make a great addition to any zucchini repertoire and are the perfect portable snack or breakfast.

Note: You’ll also need a 12-­count muffin baking pan and 12 greased muffin liners or 12 free­form baking paper liners. 
To make the free­form muffin liners, cut 4­-inch squares from baking paper and press into the muffin pan holes.

Directions

  1. Preheat oven to 400°F.
  2. Grate the zucchini through the large holes of the grater, which should yield about 2 cups. Squeeze out excess moisture and place in a large bowl.
  3. Add the eggs and milk to the zucchini. Mix well until combined.
  4. In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar. Add to the zucchini mixture and stir to combine.
  5. Line the baking pan with the liners. Divide the batter evenly among them.
  6. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Kate Kosaya

Kate Kosaya is a New York City-based food photographer, stylist, and content creator. She spends her free time cooking, collecting props, and blogging about life and food at LublYou.com.

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