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To begin making your Sunny Zucchini Cornbread Muffins, the first step is to prepare the zucchini properly. Start by selecting medium-sized zucchinis, as they are typically more flavorful and have fewer seeds. Here’s how to get them ready for your muffin batter:

Quick Zucchini Cornbread Muffins

Discover the joy of baking with Sunny Zucchini Cornbread Muffins! This delightful recipe combines the subtle earthiness of zucchini and the sweetness of corn, resulting in moist, flavorful muffins perfect for breakfast or a snack. Packed with vitamins and nutrients, they offer a healthier twist on traditional baking. Versatile and easy to make, these muffins are great for family gatherings, potlucks, or a cozy treat at home. Enjoy the fusion of flavor and nutrition in every bite!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

1 large egg

1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)

1/4 cup melted butter (or vegetable oil)

1 cup corn kernels (fresh, frozen, or canned)

Optional: 1/2 cup shredded cheddar cheese for a cheesy twist

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare Zucchini: Grate the zucchini using a box grater. Optionally, squeeze out some excess moisture using a clean dish towel or cheesecloth to avoid overly wet muffins.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.

        Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth. Ensure the butter isn't too hot, or it may scramble the egg.

          Combine Ingredients: Add the grated zucchini and corn kernels to the wet mixture, stirring to combine. Then, fold in the wet mixture into the dry ingredients until just combined; be careful not to overmix. If using, fold in the shredded cheese at this stage.

            Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.

              Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins