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Cheesy Zucchini Cornbread Muffins

Breads & Desserts

Shredded zucchini, chili powder and melted cheddar come together in this moist and delicious cornbread you'll want to serve alongside soup this fall and winter.

There’s nothing better than having a nice piece of cornbread to dip into your winter soup – you can, in some cases even slather a little butter on top and eat these incredibly moist, delicious muffins for breakfast, too.

If you have a garden overflowing with zucchini, they are the perfect solution. Shred all that zucchini up and freeze it for many batches of Zucchini Cornbread Muffins to carry you through winter – you’ll love these so much you might even find yourself sneaking them at breakfast, lunch and hours in between.

We make these frequently – they are perfect in a regular muffin pan.. but if you have little hands in the house like we do, then make a batch or two in the mini muffin pan and they’ll be the perfect size for little hands and tummies.

Cheddar Zucchini Cornbread Muffins
2016-10-17 07:05:06
Yields 12
Shredded zucchini, chili powder and melted cheddar come together in this moist and delicious cornbread you'll want to serve alongside soup this fall and winter.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 eggs
  2. 1/4 C. butter, melted
  3. 1 C. buttermilk (or, sub kefir)
  4. 1 1/4 C. all purpose, organic unbleached flour
  5. 3/4 C. cornmeal
  6. 1 Tbsp baking powder
  7. 1/2 tsp chili powder
  8. 1/2 tsp sea salt
  9. 1 1/2 C. shredded zucchini, liquid squeezed out
  10. 1 C. cheddar cheese, grated
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12 ct muffin pan and set aside.
  3. Combine the dry ingredients and mix well - then form a well in the center and add the eggs, butter and buttermilk and mix just until blended.
  4. Fold in the shredded zucchini and cheddar, then divide the batter between the 12 muffin cups.
  5. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let the muffins sit for 10-12 minutes to cool, then remove and serve with a little butter.
Adapted from The Endless Meal
Adapted from The Endless Meal
Rebooted Mom https://www.rebootedmom.com/
Serve up these cornbread muffins with this Sweet Potato Black Bean and Quinoa Chili!

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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