So says Sarah…

Zucchini cornbread muffins

Posted in About Food by Sarah Lipoff on 05/14/2013

zucchini cornbread

There’s nothing like the soft sweet crunch of cornbread muffins. One of my favorite things while growing up where muffins from that little box of mix that only required an egg, a bit of oil, and a splash of milk to make. The other day I had an abundance of fresh spring zucchini and knew they would taste divine paired with cornmeal. I baked a batch of muffins and totally admit to winging the recipe. But after they were eaten within hours, I decided it was a good idea to whip up another batch — making sure to write the ingredients down. And with the Shine Supper Club all about revisiting our favorite childhood eats, this recipe mixes classic cornbread with healthy and fresh zucchini.

Ingredients

1 1/2 cup cornmeal

1 cup flour

1/4 cup sugar

1/4 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon baking soda

1 pound shredded zucchini

2 eggs

3/4 cup milk

1/4 cup oil

Directions

Preheat your oven to 350˚F and get out a big mixing bowl. Measure and add the cornmeal, flour, sugar, and salt to the bowl and give a stir to break up any lump. You can also add the ingredients to a blender and pulse on low to create a really smooth and delicate cornbread muffin.

mixing muffins

Now add the baking powder, baking soda, and shredded zucchini. Crack in the eggs, add the milk and oil, and stir to incorporate. That’s it — really.

cornbread ingredients

Line your muffin tin with liners or slightly grease and then ladle in the batter. Pop in the hot oven and bake for 18 to 20 minutes or until the tops are lightly golden.

Remove the muffins and let cool for 10 minutes before eating. They’re wonderful topped with a bit of butter, drizzled with honey, or slathered with cream cheese.

fresh muffins

Yum!

5 Responses

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  1. Lindsey said, on 07/04/2013 at 7:34 am

    Hello! I’m quite excited to try this recipe! Since I don’t have a scale, it’s hard for me to determine how much a pound of shredded zucchini is — could you give this measurement in cups? Thanks!

    • Sarah Lipoff said, on 07/04/2013 at 9:23 am

      Hey, @Lindsey! I would say around 2 cups of shredded zucchini would be about right. You can also weigh them at the store before purchasing to get an idea. Enjoy the muffins 🙂

  2. Kat said, on 08/09/2013 at 7:08 pm

    I tried this recipe today. The muffins were soggy–very heavy. I thought that the amount of zucchini was a bit too much when I was making them. I did weigh it AFTER it was shredded. Perhaps weighing the zucchini BEFORE it is peeled and seeded would render a more desirable product?

    • Sarah Lipoff said, on 08/09/2013 at 8:09 pm

      OH, bummer! Yes – weighing the zucchini before might help, or try using less the next time you try the recipe. I was planning on making them again tomorrow to take to a BBQ and will update the recipe if I find a solution.

  3. Jonna said, on 04/23/2014 at 3:46 pm

    Texture was perfect, but I feel they need more salt…a fair bit more salt. Are you sure you only used 1/4 teaspoon?


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