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Zucchini Cornbread Muffins
Zucchini Cornbread Muffins - fun and easy way to sneak in veggies into your diet! Our favorite cornbread muffin with the addition of zucchini is perfect this time of year!
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
cornbread muffins, zucchini cornbread
Servings:
12
muffins
Calories:
154
kcal
Author:
Anna
Ingredients
1
cup
yellow cornmeal
I used Hodgson Mill Yellow Cornmeal
1
cup
all-purpose flour
2
tps baking powder
¼
teaspoon
baking soda
1
tablespoon
granulated sugar
1
teaspoon
salt
1
cup
buttermilk or sour milk
1
large egg
¼
cup
vegetable or canola oil
1
medium zucchini
US Customary
-
Metric
Instructions
Peel the zucchini.
Set a colander over a bowl and grate the zucchini into the colander.
Sprinkle 1 teaspoon of salt over the zucchini. Set aside. (this will release the water from the veggie).
Spray your muffin pan with cooking spray or grease with butter. Set aside.
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, baking soda, sugar and salt).
In another mixing bowl, whisk together the wet ingredients (buttermilk, oil and egg).
With a back of a spoon, squeeze as much water out of the zucchini as possible.
Add the wet ingredients to the dry ingredients. Add the grated zucchini.
Stir the ingredients with a wooden spoon. Do not overmix! The batter should be lumpy.
Scoop the batter with an ice cream scoop into your prepared muffin pan.
Bake for 20 to 22 minutes, until the tops are golden and the toothpick inserted in each muffin comes out clean.
Cool to room temperature.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
248
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
85
IU
|
Vitamin C:
2.9
mg
|
Calcium:
36
mg
|
Iron:
1
mg