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Cornbread Zucchini Muffins Recipe

Food Fanatic

 

Zucchini Cornbread Muffins are incredibly moist and tender with an irresistible sweet corn flavor. Perfect for a quick breakfast, snack or dunking in a bowl of vegetarian chili.

Ingredients

  • 1 medium zucchini squash, (6 to 7-inches long, about 7 ounces)
  • 1/2 cup yellow cornmeal
  • 1/2 cup white whole wheat flour
  • 1 tablespoon granulated 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 canned corn, drained

Directions

  1. Adjust the toaster oven cooking rack to the middle position and preheat to 350°F. Grease a 6-cup muffin pan with cooking spray or...
  2. Get the full instructions at Food Fanatic
Cornbread Zucchini Muffins Recipe

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Unrated
Cooking Method:
Baking
Category:
Muffins
Recipe Yields:
6.0
Prep Time:
Cook Time:
Total Time: