Zucchini Cornbread Muffins
Delightful Zucchini Cornbread Muffins that blend sweet and savory, perfect for breakfast or a cozy snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package cornbread mix
- 1 medium zucchini, grated
- 2 eggs
- 1 cup milk (dairy or plant-based)
- 1/4 cup olive oil or melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by greasing it or lining it with muffin liners.
- Grate the zucchini coarsely and let it drain in a strainer or towel.
- Mix the wet ingredients: whisk eggs, milk, and olive oil or butter in a large bowl.
- Combine the dry ingredients: add cornbread mix into another bowl.
- Add the grated zucchini into the wet mixture and fold gently.
- Combine the wet and dry mixtures, stirring until just combined.
- Scoop the batter into muffin tins, filling each about ⅔ full.
- Bake for 15-20 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Experiment with adding cheese, spices, or herbs for different flavors. These muffins freeze well, just wrap individually.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini, cornbread muffins, comfort food, baking, fall recipes