Best 4 Zucchini Cornbread Muffins Recipes
**Zucchini Cornbread Muffins: A delightful blend of sweet corn and savory zucchini, these muffins are a perfect grab-and-go breakfast, satisfying lunch, or tasty snack. With their moist, tender crumb and golden-brown crust, these muffins are sure to be a hit with everyone. Made with simple, wholesome ingredients, these muffins are also a great way to sneak some extra veggies into your diet. Whether you're looking for a quick and easy weekday breakfast or a fun and festive party treat, these zucchini cornbread muffins are the perfect choice.**
**In this article, you'll find two delicious recipes for zucchini cornbread muffins: a classic recipe and a gluten-free version. Both recipes are easy to follow and packed with flavor. The classic recipe uses all-purpose flour, while the gluten-free version uses a blend of almond flour, oat flour, and tapioca flour. Both recipes also include sweet corn, shredded zucchini, eggs, milk, butter, honey, and spices. With step-by-step instructions and helpful tips, these recipes are sure to help you create delicious and satisfying zucchini cornbread muffins every time.**
EASY ZUCCHINI CORN BREAD
This light and fluffy zucchini corn bread is sweet and moist thanks to the addition of grated zucchini. Super easy to make and done in around 30 minutes!
Provided by Melissa Griffiths- Bless this Mess
Categories Side
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
- In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
- Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
- Add the zucchini and stir until just combined, don't over mix.
- Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
- Let the cornbread cool for 5 minutes and then serve warm.
Nutrition Facts : Calories 207 calories, Sugar 8.7 g, Sodium 526.3 mg, Fat 6.9 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 31.4 g, Fiber 1.7 g, Protein 4.9 g, Cholesterol 56 mg
ZUCCHINI CORNBREAD CASSEROLE
A delicious and easy to prepare side dish casserole loved by everyone in the family.
Provided by Diana S.
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
- Bake in a preheated oven for 60 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g
ZUCCHINI CORNBREAD
Another way to use that summer zucchini squash.
Provided by Judy McAllister
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g
ZUCCHINI CORNBREAD MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
- In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
Tips:
- Use fresh ingredients: Fresh zucchini and corn will give your muffins the best flavor and texture.
- Grate the zucchini finely: This will help to distribute the moisture evenly throughout the muffins.
- Do not overmix the batter: Overmixing will result in tough muffins.
- Fill the muffin cups only about 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Enjoy the muffins warm or at room temperature: These muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These zucchini cornbread muffins are a delicious and easy-to-make breakfast, snack, or side dish. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you have some fresh zucchini and corn on hand, be sure to give this recipe a try!
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