These Zucchini Cornbread Muffins are a delightful twist on classic cornbread, offering a savory and slightly sweet flavor that’s perfect for any meal. Packed with grated zucchini, these muffins are moist, flavorful, and a great way to add some veggies to your diet. Whether you’re serving them as a side dish or enjoying them as a snack, these muffins are sure to be a hit!

Why You’ll Love These Zucchini Cornbread Muffins

1. Nutritious and Delicious: These muffins combine the goodness of zucchini with the classic taste of cornbread, providing a delicious way to incorporate more vegetables into your meals.

2. Perfect Texture: The combination of cornmeal and gluten-free flour gives these muffins a perfect crumbly yet moist texture that pairs wonderfully with soups, salads, or as a standalone snack.

3. Easy to Make: With simple ingredients and straightforward steps, you can whip up a batch of these muffins in no time, making them ideal for busy days or meal prep.

4. Versatile: Enjoy these muffins with breakfast, lunch, or dinner. They’re also great for picnics, potlucks, or packed lunches.

Ingredients for Zucchini Cornbread Muffins

Here’s what you’ll need to make these delicious muffins:

1 1/4 cup (125 g) ground yellow cornmeal: Provides the classic cornbread flavor and texture.
1 cup (120 g) gluten-free all-purpose baking flour: Ensures the muffins are light and suitable for those with gluten sensitivities.
1/4 cup (55 g) organic cane sugar: Adds a hint of sweetness that complements the savory elements.
2 teaspoons baking soda: Helps the muffins rise and become fluffy.
3/4 teaspoon sea salt: Enhances the overall flavor.
1 1/2 cups unsweetened plain oat milk: A dairy-free milk alternative that keeps the muffins moist.
1/4 cup canola oil: Adds moisture and richness to the muffins. (See notes for an oil-free option.)
1 tablespoon apple cider vinegar: Reacts with the baking soda to create a light and airy texture.
3 cups (375 g) grated zucchini: Adds moisture and nutrients, while keeping the muffins tender.

Oil-Free Option

Replace the canola oil with 1/4 cup unsweetened applesauce for a healthier, oil-free version.

How to Make Zucchini Cornbread Muffins

Follow these simple steps to create delicious and moist muffins:

Step 1: Preheat and Prepare

Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the ground yellow cornmeal, gluten-free flour, organic cane sugar, baking soda, and sea salt. Whisk until well combined.

Step 2: Combine Wet Ingredients

Mix Wet Ingredients: In another bowl, whisk together the unsweetened oat milk, canola oil (or applesauce for the oil-free option), and apple cider vinegar until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 3: Add Zucchini and Bake

Fold in Zucchini: Gently fold the grated zucchini into the batter, ensuring it’s evenly distributed.
Fill Muffin Liners: Spoon 1/4 cup of batter into each muffin liner, filling them about 3/4 full.
Bake: Place the muffin tin in the preheated oven and bake for 26-28 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Muffins

Drain Zucchini: If your zucchini is very watery, you can gently squeeze out excess moisture using a clean kitchen towel to prevent the muffins from becoming too wet.
Adjust Sweetness: If you prefer sweeter muffins, you can increase the sugar slightly or drizzle honey or maple syrup on top before serving.
Experiment with Add-Ins: Consider adding shredded cheese, jalapeños, or herbs for added flavor and variety.

Storage and Serving Suggestions

Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Serving Suggestions: Serve these muffins alongside soups, salads, or stews. They also make a great addition to breakfast or brunch spreads.

FAQs about Zucchini Cornbread Muffins

Can I use regular flour instead of gluten-free flour?

Yes, you can use regular all-purpose flour if you’re not avoiding gluten. The muffins will have a similar texture and taste.

How can I make these muffins vegan?

This recipe is already vegan, as it uses oat milk and no eggs. Just ensure that the sugar you use is vegan-friendly.

What other vegetables can I add to these muffins?

Feel free to experiment with other vegetables like grated carrots, corn kernels, or diced bell peppers for added flavor and nutrition.

How do I prevent the muffins from sticking to the liners?

Using high-quality parchment paper liners can help prevent sticking. Additionally, letting the muffins cool completely before removing them can make a difference.

Can I make these muffins in a loaf pan instead?

Yes, you can bake the batter in a loaf pan for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Adjust the baking time as needed based on your oven and pan size.

Zucchini Cornbread Muffins Recipe

Why You’ll Love These Zucchini Cornbread Muffins