Cornbread Zucchini Muffins


1 Zucchini Squash, (6 to 7-inches long)

1/2 cup Yellow Cornmeal

1/2 cup White Whole Wheat Flour

1 tablespoon Sugar

1 teaspoon Baking Powder

1/8 teaspoon Baking Soda

1/2 teaspoon Salt

1 large Egg, beaten

1/4 cup Whole Milk

1/4 cup Plain Low Fat Yogurt

2 tablespoons Unsalted Butter, melted and cooled

1/4 cup frozen Corn, thawed

Preheat oven to 350.

Spray a 6-cup muffin pan with cooking oil.

Slice ends off the zucchini and grate.

Put shredded zucchini in a clean kitchen towel and twist to squeeze out excess water.

You should have around 1 cup of shredded zucchini.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.

Stir in egg, milk, yogurt and butter.

Add zucchini and corn kernels, then stir just until combined.

Divide batter evenly among the muffin pan cups.

Bake muffins until a toothpick inserted comes out clean, 14 to 15 minutes.

Cool muffins in the pan for 2 to 3 minutes.

Remove from pan and serve warm.
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