Zucchini Cornbread Muffins
Yield: 14 Muffins
Calories: 209kcal
Equipment
- 1 Box Grater
- 1 Muffin Pan
- Pan Spray
Ingredients
Zucchini
- 1 Med Zucchini
- 1/2 TSP Kosher Salt
Muffins
- 3 Green Onions
- 1 1/2 Cups All Purpose Flout
- 3/4 Cup Yellow Cornmeal, Fine or Medium Ground
- 1 TBSP Baking Powder
- 1 TSP Kosher Salt
- 1/2 Cup Unsalted Butter, Melted
- 1/3 Cup Honey
- 3/4 Cup Whole Milk
- 2 Lg Eggs, Room Temperature
- 3/4 Cup Corn, Fresh, frozen or canned
- 1/2 Cup White Shredded Cheese, Shredded
Instructions
Zucchini
- Using a large box grater, finely grate the zucchini and place in a bowl. Sprinkle with ½ teaspoon of salt and mix. Then set aside for about 20 minutes.
- Gently squeeze the excess liquid out of the zucchini (you can just use your hands, or squeeze the liquid out using a cheesecloth). Be sure to squeeze out as much liquid as possible! Any amount of zucchini between ¾ cup and 1 ½ cups is fine!
Muffins
- Preheat the oven to 375°F and spray a nonstick muffin pan with cooking spray.
- Thinly slice the green onions and set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and set aside.
- In a separate large bowl, whisk together the melted butter and honey. Then whisk in the milk and eggs until fully combined and smooth.
- Add the dry ingredients into the wet ingredients and mix until just combined. It's okay if the batter is still a little lumpy.
- Then gently fold in the zucchini, green onions, corn kernels, and shredded cheddar cheese.
- Spoon the batter into the prepared muffin pan and fill the muffin cups about ¾ full.
- Bake at 375°F for 18-22 minutes or until golden brown or until a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet). Rotate the pan about halfway through baking so that the muffins brown evenly.
- Remove the muffins and let cool on wire rack (they'll get soggy if you leave them in the muffin pan).
- These cheddar zucchini cornbread muffins are best served immediately while they're still warm!
Notes
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
To Freeze: Wrap the cornbread muffins indivuvally and then store in an airtight container in the freezer for up to 3 months. Let thaw at room temperature before reheating. Reheat in the oven at 350°F for about 10 minutes or until warmed.
Cast Iron Cornbread: Pour the batter into a greased cast iron skillet and bake at 375°F for 20-25 minutes or until golden brown or until a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet).