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.
- 2 eggs
- 1/4 C. butter, melted
- 1 C. buttermilk (or, sub kefir)
- 1 1/4 C. all purpose, organic unbleached flour
- 3/4 C. cornmeal
- 1 Tbsp baking powder
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1 1/2 C. shredded zucchini, liquid squeezed out
- 1 C. cheddar cheese, grated
- Preheat the oven to 350 degrees F.
- Grease a 12 ct muffin pan and set aside.
- 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.
- Fold in the shredded zucchini and cheddar, then divide the batter between the 12 muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins sit for 10-12 minutes to cool, then remove and serve with a little butter.